Savory Spinach Tamales: A Taste of Home

My grandmother’s kitchen always smelled of warm corn and something earthy. I didn’t realize until years later that the earthy aroma came from the huge pots of greens she used for her famous tamales. While everyone else made theirs with pork or chicken, Abuela Elena crafted her signature spinach tamales, a vegetarian delight that somehow tasted like a warm hug. Every Christmas, these green-flecked bundles were the first to disappear from the table, and now, I’m excited to share her secret with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yields: 16 tamales
• Serves: 8
• Dietary Type: Vegetarian

Ingredients

• 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 (vegetable or chicken, for added flavor)
• 2 tablespoons baking powder
• Warm water (as needed)
• Corn husks (soaked in warm water) or foil paper squares

Equipment Needed

• Blender
• Large bowl
• Tamale steamer or large pot with steamer basket
• Measuring cups and spoons

Instructions

1. Prepare the Rice Flour: The base of our tamales starts with transforming ordinary rice into a fine flour. This is done by blending the 1 cup of rice in a blender until it reaches a powdered consistency. This will give the tamales a unique and slightly chewy texture.
2. Combine the Dry Ingredients: In a large bowl, mix together the powdered rice, 2 cups of corn tortilla mix, 2 tablespoons of salt, 1 tablespoon of bouillon, and 2 tablespoons of baking powder. The baking powder is crucial for creating a light and airy tamale, so don’t skip it!
3. Incorporate the Wet Ingredients: Add the 1 cup of canola oil to the dry ingredients. Using your hands, mix the oil thoroughly into the dry ingredients, creating a crumbly texture. This step is essential for even distribution of the oil, which adds richness to the tamales.
4. Add the Greens: Roughly chop the 16 ounces of spinach and 16 ounces of collard greens. Add them to the bowl with the other ingredients.
5. Hydrate the Dough: Slowly add warm water to the mixture, mixing continuously until you achieve a soft batter consistency. The amount of water needed will vary depending on the humidity and the brand of corn tortilla mix, so add it gradually, a little at a time. You’re aiming for a consistency similar to thick pancake batter – it should be easily spreadable but not runny.
6. Assemble the Tamales: If using corn husks, make sure they are pliable by soaking them in warm water for at least 30 minutes. Lay a corn husk flat and spread a generous amount of the batter onto the center of the husk, leaving some space around the edges. If using foil paper, cut squares of foil and repeat the same process, placing the batter in the center.
7. Wrap the Tamales: Fold the corn husk over the filling, creating a sealed package. If using foil, fold the sides over to form a packet, leaving some room for the tamale to expand.
8. Steam the Tamales: Arrange the tamales vertically in a tamale steamer or a large pot fitted with a steamer basket. Add water to the bottom of the steamer, ensuring that the water level is below the steamer basket. Steam the tamales for approximately 1 hour, or until the masa (dough) is firm and pulls away easily from the husk or foil.
9. Check for Doneness: To check if the tamales are done, carefully remove one from the steamer. Let it cool slightly and then open it. If the masa is cooked through and doesn’t stick to the husk, they are ready. If not, continue steaming for another 15-20 minutes and check again.
10. Rest and Serve: Once cooked, let the tamales rest for about 10 minutes before serving. This allows the masa to firm up a bit more and makes them easier to handle.

Expert Tips & Tricks

• Flavor Boost: For an extra layer of flavor, consider adding a pinch of cumin or chili powder to the dry ingredients.
• Greens Variation: Don’t be afraid to experiment with different greens! Kale, chard, or even dandelion greens can be used in combination with spinach and collard greens.
• Masa Consistency: Achieving the right masa consistency is key. If the batter is too dry, the tamales will be dense and hard. If it’s too wet, they will be mushy. Adjust the amount of water accordingly.
• Steaming Success: Make sure the water in the steamer doesn’t dry out during the cooking process. Check it periodically and add more water if needed.
• Make-Ahead: You can assemble the tamales ahead of time and store them in the refrigerator for up to 24 hours before steaming. This is a great way to break up the work if you’re making a large batch.

Serving & Storage Suggestions

These spinach tamales are delicious served warm, straight from the steamer. They pair well with a dollop of sour cream (or vegan sour cream), salsa verde, or a side of black beans and rice. Leftover tamales can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. To reheat, steam them again for a few minutes or microwave them until heated through. For frozen tamales, thaw them in the refrigerator overnight before reheating.

Nutritional Information

Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	358.5 kcal	N/A
Calories from Fat	N/A	70%
Total Fat	27.8 g	42%
Saturated Fat	2 g	10%
Cholesterol	0 mg	0%
Sodium	2080.9 mg	86%
Total Carbohydrate	25.1 g	8%
Dietary Fiber	3.2 g	12%
Sugars	0.5 g	1%
Protein	4.5 g	8%

Variations & Substitutions

• Spicy Kick: Add diced jalapenos or a pinch of cayenne pepper to the batter for a spicy twist.
• Cheese Please: Crumble in some queso fresco or Oaxaca cheese (if not vegan) before wrapping the tamales.
• Masa Makeover: For a different flavor profile, try using a blue corn tortilla mix.
• Vegan Option: Ensure the bouillon is vegetable-based and omit any non-vegan toppings.
• Gluten-Free: This recipe is naturally gluten-free as it uses corn tortilla mix and rice flour.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh?
A: Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess water before adding it to the batter.

Q: How do I prevent the tamales from sticking to the husks?
A: Make sure the corn husks are thoroughly soaked in warm water before using them. This will make them more pliable and prevent the tamales from sticking.

Q: Can I bake these tamales instead of steaming them?
A: Steaming is the preferred method for cooking tamales as it creates a moist and tender texture. Baking them can result in a drier tamale.

Q: What if I don’t have a tamale steamer?
A: You can use a large pot with a steamer basket or even a colander lined with cheesecloth. Just make sure the water level is below the steamer basket.

Q: How long can I store cooked tamales?
A: Cooked tamales can be stored in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Final Thoughts

These spinach tamales are a testament to the power of simple ingredients and time-honored traditions. They are a delicious and comforting vegetarian option that is perfect for any occasion. I encourage you to try this recipe and make it your own. Experiment with different greens, spices, and fillings to create a tamale that is uniquely yours. And don’t forget to share your creations with friends and family – they are sure to be a hit! Buen provecho!