Ingredients with Measurements:
- 2 cups masa harina
- 2 cups warm water
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup vegetable shortening
- 2 cups fresh spinach, chopped
- 1 cup shredded Monterey Jack cheese
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
Special equipment needed:
- Steamer basket
- Corn husks
Step-by-step instructions:
1. Soak corn husks in warm water for at least 30 minutes to soften.
2. In a large bowl, mix masa harina, baking powder, and salt. Add warm water and mix until a dough forms.
3. In a separate pan, heat vegetable shortening over medium heat. Add chopped spinach, onion, garlic, cumin, chili powder, paprika, and black pepper. Cook until spinach is wilted and onion is translucent.
4. Add shredded cheese to the spinach mixture and stir until melted.
5. Take a corn husk and spread a thin layer of masa dough on it, leaving a border around the edges.
6. Spoon a tablespoon of the spinach and cheese mixture onto the center of the masa dough.
7. Fold the sides of the corn husk towards the center, then fold the bottom up and tie with a string or a strip of corn husk.
8. Place tamales in a steamer basket and steam for 45 minutes to 1 hour.
9. Remove from steamer and let cool for a few minutes before serving.
- Time:
Preparation time: 45 minutes
- Cooking time: 1 hour
Temperature:
- Steaming temperature: 212°F
Serving size:
- Makes 12 tamales
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 28g
- Protein: 7g
- Fiber: 3g
Substitutions for ingredients:
- Masa harina can be substituted with regular cornmeal.
- Vegetable shortening can be substituted with lard or butter.
- Monterey Jack cheese can be substituted with any other type of cheese.
Variations:
- Add diced jalapeños for a spicy kick.
- Use different types of cheese, such as cheddar or queso fresco.
- Add cooked chicken or pork to the spinach and cheese mixture for a meatier tamale.
Tips and tricks:
- Make sure to spread the masa dough thinly on the corn husks to avoid a doughy texture.
- Use a spoon to spread the masa dough and filling evenly.
- Tie the tamales tightly to prevent them from falling apart during steaming.
Storage instructions:
- Store leftover tamales in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam tamales for 10-15 minutes or microwave for 1-2 minutes.
Presentation ideas:
- Serve tamales on a platter with a side of salsa and guacamole.
- Garnish with chopped cilantro and a squeeze of lime juice.
Pairings:
- Serve with a side of rice and beans for a complete meal.
- Pair with a cold beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the masa dough is too dry, add a little more warm water.
- If the tamales are falling apart during steaming, tie them tighter.
Food safety advice:
- Make sure to cook tamales thoroughly to avoid any foodborne illnesses.
- Store leftover tamales in the refrigerator and reheat to an internal temperature of 165°F.
Food history:
- Tamales are a traditional Mexican dish that dates back to ancient times. They were often used as a portable food for warriors and travelers.
Flavor profiles:
- The spinach and cheese filling adds a savory and creamy flavor to the masa dough.
Serving suggestions:
- Serve tamales hot with a side of salsa and guacamole.
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Region: Mexican