Savory Spinach and Cheese Tamales

🕒 Prep: 30 min
🔥 Cook: 1 hour
🍽 Serves: 12
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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.

Savory Spinach and Cheese Tamales

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Ingredients for Savory Spinach and Cheese Tamales

Ingredients for Savory Spinach and Cheese Tamales

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.

Why This Savory Spinach and Cheese Tamales Works

During steaming, the masa dough slowly firms up and holds everything in place. The warm water and baking powder make the masa soft and a little puffy at first, and the vegetable shortening stays trapped inside the dough. As the tamales steam, that fat melts and spreads through the masa, so it stays moist instead of drying out and cracking.

Inside each tamal, the spinach and cheeses change too. The spinach softens and shrinks a bit, so it fits nicely inside the masa instead of pushing out. The mozzarella melts and stretches around the queso fresco crumbles, so the filling sticks together instead of falling apart. Cumin and cilantro spread through the warm cheese and spinach as they heat.

Wrapped corn husks act like little steam jackets. They keep the moisture close to the masa, so it cooks gently from all sides. By the time the tamales are done and have rested for a few minutes, the masa has set, the filling has settled, and each tamal can be unwrapped and picked up without breaking.

Savory Spinach and Cheese Tamales Tips & Tricks

  • If you're having trouble spreading the masa, wetting your hands can make it easier.
  • Use a stand mixer for the masa dough if you want to save time and elbow grease.
  • Make sure the water in the steamer stays boiling, but not so high that it touches the tamales.
  • Wrap any leftover tamales in foil and freeze them for up to three months.

Mistakes To Avoid

Letting the masa stay too dry makes the tamales come out hard and crumbly. When the warm water is not enough, the dough doesn’t spread easily on the husk and cracks as it folds. In the steamer, this stiff dough doesn’t puff, so the tamales stay dense instead of soft and tender.

Packing the steamer too tight or laying the tamales flat often leads to uneven cooking. Steam can’t move around them, so some tamales stay gummy in the center while others dry out at the edges. The masa may stick to the husk in thick patches instead of pulling away cleanly.

Cutting the spinach into big pieces causes wet pockets inside the tamales. Large leaves hold more moisture and don’t mix evenly with the cheese, so some bites turn watery and the masa around them gets soggy instead of setting firm.

Skipping the resting time after steaming makes the texture seem wrong. Right out of the steamer, the masa is very soft and can feel undercooked. A short cool-down lets it firm up so the tamales hold their shape when unwrapped.

Equipment Used:

Large mixing bowl, Steamer basket, Mixing spoon

Ingredients

  1. 2 cups masa harina
  2. 1 1/2 cups warm water
  3. 1 tsp baking powder
  4. 1/2 tsp salt
  5. 1/2 cup vegetable shortening
  6. 2 cups fresh spinach, chopped
  7. 1 cup crumbled queso fresco
  8. 1/2 cup shredded mozzarella cheese
  9. 1 tsp ground cumin
  10. 12 dried corn husks
  11. 1/4 cup chopped cilantro

Step-by-step Instructions

  1. 1. Soak the corn husks in warm water for 30 minutes.
  2. 2. In a large bowl, combine masa harina, baking powder, and salt. Add warm water gradually, mixing until dough forms.
  3. 3. Beat in vegetable shortening until smooth.
  4. 4. In a separate bowl, mix spinach, queso fresco, mozzarella, cumin, and cilantro.
  5. 5. Take a soaked corn husk, spread 2 tbsp of masa dough, then add 1 tbsp of spinach mixture in the center.
  6. 6. Fold sides of the husk in and then fold the bottom up.
  7. 7. Place tamales upright in a steamer basket and steam for 60 minutes.
  8. 8. Let tamales cool for 10 minutes before serving.

Frequently Asked Questions

Can I use frozen spinach?
Yes, just make sure to thaw and drain it well to avoid excess moisture.
What if I don't have a steamer basket?
You can improvise with a metal colander over a pot of boiling water, making sure it doesn't touch the water.
Can I substitute the cheese?
Feel free to experiment with other cheeses like Monterey Jack or cheddar for a different flavor profile.

Serving Ideas for Savory Spinach and Cheese Tamales

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.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.