Vegetarian Tamales With Spinach Corn And Cheese Filling Recipes

Steps:

• 1. Place corn husks in hot water and let stand for 15 minutes to soften; remove and blot off excess water
• 2. Stir together masa, baking powder and salt in a large bowl. Add spread and mix again. Using an electric mixer beat in enough stock/broth to form a soft dough. Stir in remaining ingredients
• 3. Place equal amounts of mixture on center of each corn husk. Fold in the sides, then the bottom. Place in a steamer basket folded sides down. Cover and cook over medium-low heat 45 minutes to an hour. Best if served immediately with desired toppings

Steps:

• In a food processor blend corn and cheese until corn is in nearly a meal consistency.
• Add butter, Masa flour, salt, sugar, pepper and baking powder and process until the mixture is loosely mixed.
• Add broth and mix until just smooth.
• Place about 2 tbsp of mixture into soaked corn husk or parchment paper.
• Fill with some cheese, slices of roasted chili pepper and tomatoes.
• Close parchment paper or corn husk around filling, trying to cover filling with Masa flour mixture. If you have trouble closing or have too much filling try using less in your subsequent tamales.
• Roll wrapper closed, roll and fold over ends and set aside.
• Once they're done they can be refrigerated or frozen, or placed immediately in steaming tray above boiling water for about 30 minutes, or until Masa flour mixture is set.

Steps:

• Soak corn husks in hot water 30 min. Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended. Gradually add warm water, beating after each addition until light and fluffy. Combine vegetables and cheese.
• Drain corn husks. Spread about 1/3 cup masa dough into 4x3-inch rectangle down center of each of 12 husks, leaving about 2 inches at top of husk. Top each with 1/3 cup spinach mixture. Fold over both sides and 1 end of each husk to enclose filling.
• Pour 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of basket with some of the remaining corn husks. Place tamales, open-ends up, in tamalera; cover with remaining husks or damp kitchen towel. Cover with lid. Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from husks, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.