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Spinach and Corn Tamale Recipe
I can’t tell you how many people have asked me for this recipe. These tamales freeze very well and can be microwaved or steamed back to life. Maybe one day I’ll show you how to make a genuine Barrio steamer, but thats a whole ‘nother blog.
- You asked for it. You got it: Green Tamales
These tamales are vegan and gluten free.
Minutes to Prepare: 30
Minutes to Cook: 45
Number of Servings: 13
Ingredients:
Masa
2 Cups Masa
1/3 cup chopped Zucchini, Spinach and Jalapeno
2 Cups piping hot Vegetable Stock
1/2 Cup Oil
3/4 tsp. Baking Powder
1 tsp Sea Salt
Filling
2 Cups Frozen Corn
1/8 Cup Raw Onion
2 Tbls. Red Bell Pepper
2 Tbls. Masa
13-15 Corn husks soaking in water
Directions
1. Blend all of your “green” ingredients (zucchini, spinach and pepper) in a high speed mixer. Blend less if you like more speckles. Set this aside.
- You will be in my belly
2. Now Blend about three quarters of your corn with the onion and bell pepper in the blender or food processor. When it looks like a thick paste throw into a bowl and add the rest of the corn to it. If you don’t want whole kernals of corn then grind it all up. Add your Tablespoons of masa to firm it up. Set that aside.
3. Put all of your masa to a mixer and start it to mixing on the slowest setting. Add piping hot vegetable stock. Mix until all is integrated. You may also do this by hand. Add the green vegetable mixture with the salt and baking powder. Integrate completely then add the oil. Mix for 3 minutes.
Mix Thouroghly
Now that your Masa and your filling are done, you are ready to make your tamales
- Flatten the masa with your wet hand
4. Place about a third of a cup of masa on each leaf. Choose nice big leafs for easier handling.
- Shape the corn filling into a horizontal line following the grain of the corn leaf
5. Spoon about two heaping tablespoons worth of the corn mixture on to the masa rectangle and make a large “rope” going down the middle of the tamale lenthwise.
- Wrap the leaves around the corn filling to where the masa meets itself and fully encloses the filling
6. Pull the cornhusks together so that the masa meets itself and covers up the corn. Roll the husk around and fold it on the bottom end to keep the stuff in as it steams.
7. Place all of your tamales in a steamer, preferable with their open ends up. Steam on high for at least 45 minutes.
That’s it.
