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Spinach-Corn Tamales

photo by:kraft
They're tamales with a corn combo: in the dough and in the filling, where it's paired with spinach and just the right amount of melty cheese.
40 min
1 hr 40 min
12 servings

What You Need

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

Make It

SOAK corn husks in hot water 30 min. Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended. Gradually add warm water, beating after each addition until light and fluffy. Combine vegetables and cheese.

DRAIN corn husks. 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. Top each with 1/3 cup spinach mixture. Fold over both sides and 1 end of each husk to enclose filling.

POUR 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of basket with some of the remaining corn husks. Place tamales, open-ends up, in tamalera; cover with remaining husks or damp kitchen towel. Cover with lid. 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.

Kraft Kitchens Tips

Cooking Know-How
Make sure tamales are not touching the water as they cook. To avoid burning bottom of tamalera or pot, add several coins to the water. Coins will rattle throughout the cooking time. If rattling stops, you need to add more water to the pot.
How to Secure Tamales
Use additional corn husk to tie around tamales to secure. Cut additional husk into 1/2-inch wide strips. Use 1 strip to tie around folded end of each tamale before cooking as directed.
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