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2 tsp. salt
Salt and pepper, to taste
2 tsp. Clabber Girl Baking Powder
Filling:
1 Tbsp. vegetable oil
12 dried corn husks
1 cup onion, diced
1 cup vegetable shortening
1 cup tomato, diced
2 cups water
4 cups fresh spinach
3 cups masa harina
1 ½ cups Mexican white cheese, shredded
Place corn husks in warm water to cover and soak for 2 hours. Remove. Drain. Pat dry. Beat the vegetable shortening by hand until soft and airy. In a large bowl, mix the masa harina, salt, and baking powder. Gradually add the stock or water to the masa harina mixture and knead until the dough is no longer sticky. Beat the vegetable shortening into the dough, a little at a time, until the dough is light and fluffy. Filling: Heat the oil over medium heat. Saute the onions until translucent. Add the tomatoes and cook until almost dry. Add the spinach and wilt. Let the mixture cool. Stir in the cheese and mix well. Add salt and pepper, to taste. Combine the spinach and cheese filling with the masa harina dough. Mix well. Assembly: Place a corn husk on a work surface in front of you with the small tapering end of the husk facing you. Spread ¼ cup of dough filling onto the husk, leaving a border of 1 ½” of husk at the tapered end. Fold the two long sides of the corn husk in over the corn mixture. Fold the tapered end up, leaving the top open. Secure the tamale by tying with a strip of the corn husk. Repeat with remaining husks and dough. Line a prepared steamer with husks. Arrange the tamales standing up in the steamer basket. Cover and steam, checking water level frequently and replenishing with boiling water as needed, until the tamales easily come free from the husks; about 1 hour. Watch how to make the tamales on our YouTube channel: https://youtu.be/mG_scd14eWE!
2 tsp. salt
Salt and pepper, to taste
2 tsp. Clabber Girl Baking Powder
Filling:
1 Tbsp. vegetable oil
12 dried corn husks
1 cup onion, diced
1 cup vegetable shortening
1 cup tomato, diced
2 cups water
4 cups fresh spinach
3 cups masa harina
1 ½ cups Mexican white cheese, shredded
Place corn husks in warm water to cover and soak for 2 hours. Remove. Drain. Pat dry. Beat the vegetable shortening by hand until soft and airy. In a large bowl, mix the masa harina, salt, and baking powder. Gradually add the stock or water to the masa harina mixture and knead until the dough is no longer sticky. Beat the vegetable shortening into the dough, a little at a time, until the dough is light and fluffy. Filling: Heat the oil over medium heat. Saute the onions until translucent. Add the tomatoes and cook until almost dry. Add the spinach and wilt. Let the mixture cool. Stir in the cheese and mix well. Add salt and pepper, to taste. Combine the spinach and cheese filling with the masa harina dough. Mix well. Assembly: Place a corn husk on a work surface in front of you with the small tapering end of the husk facing you. Spread ¼ cup of dough filling onto the husk, leaving a border of 1 ½” of husk at the tapered end. Fold the two long sides of the corn husk in over the corn mixture. Fold the tapered end up, leaving the top open. Secure the tamale by tying with a strip of the corn husk. Repeat with remaining husks and dough. Line a prepared steamer with husks. Arrange the tamales standing up in the steamer basket. Cover and steam, checking water level frequently and replenishing with boiling water as needed, until the tamales easily come free from the husks; about 1 hour. Watch how to make the tamales on our YouTube channel: https://youtu.be/mG_scd14eWE!