Spinach and Cheese Tamales are a delightful twist on a classic, perfect for those who love a rich, savory filling wrapped in a soft masa dough. This recipe brings a fresh and cheesy flavor profile while maintaining the beloved tradition of tamales — a staple in many homes during festive seasons.
Masa harina is the backbone of any good tamale, providing that soft, fluffy texture. Always use fresh masa harina for the best results. Vegetable shortening adds moisture and fluffiness to the masa dough. Spinach not only gives a beautiful green color but also adds a healthy dose of vitamins. Queso fresco is a crumbly cheese that adds a mild, creamy flavor, while mozzarella cheese brings a bit of gooeyness to the mix. A dash of cumin infuses a warm, aromatic depth. And finally, cilantro adds a fresh, herby finish.
Serve these tamales with a side of fresh pico de gallo and a dollop of sour cream for a refreshing contrast. A light side salad with citrus dressing complements the richness beautifully. They also go wonderfully with a chilled glass of horchata.
First, begin by soaking the dried corn husks in warm water for about 30 minutes. This makes them pliable and easy to work with later. While the husks are soaking, take a large bowl and combine the masa harina, baking powder, and salt. Gradually add warm water, mixing constantly until you achieve a dough-like consistency. It should feel a bit like playdough — firm but pliable.
Next, beat in the vegetable shortening until the dough is smooth and well-combined. This step is crucial for the texture of your tamales, so don't rush it. In a separate bowl, mix together the chopped spinach, crumbled queso fresco, shredded mozzarella cheese, cumin, and chopped cilantro. This is your delicious filling.
Now, take one of the softened corn husks and spread about two tablespoons of the masa dough onto it, leaving room at the edges. Add a tablespoon of the spinach mixture right in the center. Fold the sides of the husk inwards over the filling, then fold up the bottom. This keeps the filling snug inside the masa.
Place all your prepared tamales upright in a steamer basket. Steam them for about 60 minutes. This steaming process is what cooks the masa and melds all those lovely flavors together. Once done, let the tamales cool for about 10 minutes before serving. This resting time helps them firm up a bit.
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