Spinach and Cheese Tamales

Dive into the rich flavors of authentic Mexican cuisine with these Spinach and Cheese Tamales, a vegetarian twist on a beloved classic! Made with tender masa dough infused with vegetable broth and whipped to fluffy perfection, these tamales are filled with a savory blend of sautéed spinach, garlic, onions, warm cumin, and melty Monterey Jack cheese. Steamed to perfection in softened corn husks, each bite delivers a harmonious mix of earthy greens and creamy goodness. Perfect for family gatherings, festive celebrations, or a hearty weeknight dinner, these tamales are both satisfying and packed with wholesome ingredients. Pair them with your favorite salsa or a dollop of sour cream for an unforgettable meal. Whether you're a tamale-making pro or a first-timer, this step-by-step recipe ensures perfect results every time.

Nutriscore Rating: 62/100

Prep Time:60 mins

Cook Time:90 mins

Total Time:150 mins

Servings: 20

Ingredients

• 30 sheets Dried corn husks
• 4 cups Masa harina (corn flour)
• 3.5 cups Vegetable broth
• 1.5 teaspoons Baking powder
• 1 teaspoons Salt
• 1 cup Unsalted butter, softened
• 4 cups Fresh spinach, chopped
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 2 tablespoons Olive oil
• 2 cups Monterey Jack cheese, shredded
• 1 teaspoon Cumin
• 0.5 teaspoon Black pepper

Directions

Step 1

Soak the corn husks in warm water for at least 30 minutes to soften them. Drain and set aside.

Step 2

In a large mixing bowl, combine masa harina, baking powder, and salt. Gradually add the vegetable broth, mixing until well combined.

Step 3

Add the softened butter to the masa mixture and beat with an electric mixer until the dough becomes light and fluffy, about 5-7 minutes.

Step 4

In a skillet over medium heat, warm the olive oil and sauté the onion and garlic until fragrant and translucent, about 3-4 minutes.

Step 5

Add spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in cumin and black pepper, removing from heat once combined.

Step 6

Transfer the spinach mixture to a bowl and let it cool slightly before adding the shredded cheese. Mix until well combined.

Step 7

To assemble the tamales, spread about 2 tablespoons of masa dough onto the center of a softened corn husk, leaving about 1-2 inches from the bottom edge.

Step 8

Add 1-2 tablespoons of the spinach and cheese mixture on top of the masa layer.

Step 9

Fold the sides of the corn husk over the filling, then fold the bottom up to enclose. Tie with kitchen string if necessary.

Step 10

Repeat the process until all masa and filling are used.

Step 11

Arrange the tamales upright in a steamer basket, ensuring they do not touch the water. Cover with a damp cloth or remaining husks.

Step 12

Steam the tamales over simmering water for about 90 minutes or until the masa is firm and pulls away easily from the husk.

Step 13

Remove tamales from the steamer and let them rest for a few minutes before serving.

Nutrition Facts

Serving size	(2462.8g)

Amount per serving	% Daily Value*
Calories	5026.4

Total Fat 319.3g	0%
Saturated Fat 169.7g	0%
Polyunsaturated Fat 5.2g
Cholesterol 716.7mg	0%
Sodium 6690.7mg	0%
Total Carbohydrate 454.8g	0%
Dietary Fiber 53.1g	0%
Total Sugars 20.8g
Protein 124.8g	0%

Vitamin D 48.0IU	0%
Calcium 2789.8mg	0%
Iron 27.0mg	0%
Potassium 4781.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.3%

Protein: 9.6%

Carbs: 35.0%