FRESH SPINACH TAMALE PIE RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 03 hours 20 minutes
Prep time: 20 minutes
Cook time: 03 hours 00 minutes
Yield: 10 servings.
|8 frozen beef tamales, thawed|
|2 cans (15 ounces each) pinto beans, rinsed and drained|
|2 cups fresh or frozen corn|
|4 green onions, chopped|
|1 can (2-1/4 ounces) sliced ripe olives, drained|
|1/2 teaspoon garlic powder|
|3/4 cup chopped sweet red pepper|
|3/4 cup sour cream|
|1 can (4 ounces) whole green chiles, drained and chopped|
|3 cups chopped fresh spinach|
|12 bacon strips, cooked and crumbled|
|2 cups shredded cheddar cheese|
|Additional green onions, chopped|
- Place tamales in a single layer in a greased 6-qt. slow cooker. In a large bowl, combine beans, corn, onions, olives and garlic powder; spoon over tamales. In same bowl, combine pepper, sour cream and chiles; spoon over bean mixture. Top with spinach., Cook, covered, on low until heated through, 3-4 hours. Sprinkle with bacon, cheese and additional green onions.
Calories 459 calories, FatContent 24g fat (9g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 1013mg sodium, CarbohydrateContent 40g carbohydrate (4g sugars, FiberContent 7g fiber), ProteinContent 23g protein.
SPINACH, CHEESE & ROASTED PEPPER TAMALES | JUST A PINCH RECIPES
Provided by: Mandy Holmes @MilitaryMomx2
Categories: Tacos & Burritos
Prep time: 45 minutes
Cook time: 1 hours
|6-8 – large dried corn husks|
|2 cup(s) masa|
|1 teaspoon(s) baking powder|
|1/2 teaspoon(s) salt|
|1/3 cup(s) vegetarian butter flavored spread|
|1 1/2-2 cup(s) vegetable broth or stock|
|1 cup(s) coarsley chopped fresh spinach|
|3/4 cup(s) 1/4 inch cubes pepper jack cheese|
|1/2 cup(s) chopped roasted red peppers|
|2 – green onions, halved horizontally and sliced|
- Place corn husks in hot water and let stand for 15 minutes to soften; remove and blot off excess water
- Stir together masa, baking powder and salt in a large bowl. Add spread and mix again. Using an electric mixer beat in enough stock/broth to form a soft dough. Stir in remaining ingredients
- Place equal amounts of mixture on center of each corn husk. Fold in the sides, then the bottom. Place in a steamer basket folded sides down. Cover and cook over medium-low heat 45 minutes to an hour. Best if served immediately with desired toppings
SPINACH TAMALES RECIPE – FOOD.COM
Total time: 1 hours 15 minutes
Prep time: 15 minutes
Cook time: 1 hours
Yield: 16 tamales, 8 serving(s)
|16 ounces spinach|
|16 ounces collard greens|
|2 cups corn tortilla mix|
|1 cup canola oil|
|1 cup rice|
|2 tablespoons salt|
|1 tablespoon bouillon|
|2 tablespoons baking powder|
- blend the rice to powderize it.
- mix everything together adding warm water until you get a soft batter.
- spread the batter on the on the husk or you can use foil paper instead.
- Cook in a tamale steamer for about 1 hour.
Calories 358.5, FatContent 27.8, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 2080.9, CarbohydrateContent 25.1, FiberContent 3.2, SugarContent 0.5, ProteinContent 4.5
SPINACH AND MUSHROOM TAMALE FILLING RECIPE – FOOD.COM
Total time: 30 minutes
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 12-16 tamales worth of filling, 4-6 serving(s)
|4 tablespoons olive oil|
|4 -6 garlic cloves, minced|
|2 scallions, minced (aka green onion)|
|2 lbs cremini mushrooms, brushed, sliced, and chopped|
|2 lbs Baby Spinach, chopped|
|1/2 teaspoon salt|
|1 teaspoon granulated sugar|
|1/2 teaspoon white pepper|
|2 -3 pinches freshly grated nutmeg, to taste|
|1/8 teaspoon cinnamon, to taste|
|2/3 cup crumbled Cotija cheese|
|1 cup crema|
- Begin with the spinach by washing, stemming, and chopping it into approximately 1/4-1/2 inch pieces. Mince the garlic and onions; brush, slice, and chop the mushrooms.
- Over medium-high heat in a *very* large pot (I use my largest Le Creuset) heat the oil. Add the minced garlic and scallion and sauté quickly, stirring, for about 20 seconds (careful not to burn the garlic!).
- Quickly decrease the temperature to medium and add the sliced mushrooms, and allow to sauté for about 5 minutes. Add the chopped spinach, salt, sugar, pepper, nutmeg, and cinnamon. (This step is admittedly the messiest part of making the filling, because spinach is so much larger before it cooks down; I usually add it about a 1/3 at a time to the large pot, stir it and wait for it to cook down a bit, and add more until I’ve got all of it into the pot. Cover it for about 2 minutes, stir again and uncover, and continue cooking.) Sauté for about 10 minutes, stirring frequently, until tender.
- Pour cooked mixture into a colander and allow to drain – if you like, you can reserve the juices for making sauce for the tamales after they’re cooked or for some other use.
- Lower the temperature to low and add the crema and cotija and continue cooking for 5 minutes, stirring so that it’s mixed well and the cheeses do not scald. Remove from heat and set aside to cool.
- Use as filling for your tamales and enjoy! I prefer to make a simple crema and garlic sauce for these tamales, but a red sauce is also good (although it can overpower the lighter tasting tamales, so you’ll want to be careful). Also, although the small amount of salt might not seem like enough when reading through the recipe, remember that cotija cheese is salty – it provides plenty of seasoning to the filling.
Calories 315.9, FatContent 21.3, SaturatedFatContent 6.2, CholesterolContent 23.1, SodiumContent 734.6, CarbohydrateContent 21.5, FiberContent 6.7, SugarContent 7.2, ProteinContent 17.2