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.
What You Need
Original recipe yields 12 servings
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
Add To Shopping List
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 3.5g
Trans Fat 1g
Total Carbohydrates 18g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.