Spinach-Corn Tamales

Name: Spinach-Corn Tamales
Ingredients: 30 large corn husks, divided; 1/2 cup shortening; 1-3/4 cups masa harina; 1 tsp. CALUMET Baking Powder; 3/4 tsp. salt; 1-2/3 cups warm water; 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained; 1 cup frozen corn, thawed; 1 cup KRAFT Mexican Style Finely Shredded Four Cheese; 2 green onions, chopped

10 ingredients

14 steps

Ingredients

30 large corn husks, divided
1/2 cup shortening
1-3/4 cups masa harina
1 tsp. CALUMET Baking Powder
3/4 tsp. salt
1-2/3 cups warm water
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup frozen corn, thawed
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
2 green onions, chopped

Directions

1

Soak corn husks in hot water 30 min.
2

Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended.
3

Gradually add warm water, beating after each addition until light and fluffy.
4

Combine vegetables and cheese.
5

Drain corn husks.
6

Spread about 1/3 cup masa dough into 4x3-inch rectangle down center of each of 12 husks, leaving about 2 inches at top of husk.
7

Top each with 1/3 cup spinach mixture.
8

Fold over both sides and 1 end of each husk to enclose filling.
9

Pour 3 cups water into tamalera pot or 8-qt.
10

stockpot fitted with steamer basket.
11

Line bottom of basket with some of the remaining corn husks.
12

Place tamales, open-ends up, in tamalera; cover with remaining husks or damp kitchen towel.
13

Cover with lid.
14

Bring water to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from husks, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.