Spinach Tamales: A Verdant Twist on a Classic

The first time I tasted a spinach tamale, I was at a small market in Oaxaca, Mexico. The aroma of masa and earthy greens hung heavy in the air. An elderly woman, her hands stained with cornmeal, offered me one. The vibrant green filling, so different from the usual pork or chicken, surprised and delighted me. It was a revelation—a reminder that even the most traditional dishes can be reimagined with fresh, unexpected flavors. The memory of that vibrant, herbaceous tamale has stayed with me, inspiring me to create my own version, bringing a touch of Oaxacan sunshine to my kitchen.

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
• 2 tablespoons baking powder
• Warm water, as needed
• Corn husks or foil paper

Equipment Needed

• Blender
• Large bowl
• Tamale steamer or large pot with steamer basket

Instructions

1. Begin by preparing the rice. The secret to a smooth, cohesive batter is to powderize the rice using a blender. Blend the rice until it becomes a fine powder. This step is crucial for achieving the right texture.
2. In a large bowl, combine the powdered rice, corn tortilla mix, salt, bouillon, and baking powder.
3. Add the canola oil to the dry ingredients and mix well.
4. Now, prepare the greens. Roughly chop the spinach and collard greens. There’s no need to cook them beforehand; they’ll steam beautifully within the tamales.
5. Add the chopped spinach and collard greens to the bowl with the dry ingredients.
6. Gradually add warm water to the mixture, mixing continuously until you achieve a soft, pliable batter. The consistency should be similar to that of thick pancake batter. Add water little by little, being careful not to over-saturate the mixture.
7. Prepare your corn husks by soaking them in warm water for at least 30 minutes to make them pliable. If you don’t have corn husks, you can use foil paper squares instead.
8. To assemble the tamales, take a corn husk or a square of foil paper and spread a generous amount of the batter onto it, creating a thin layer.
9. Fold the corn husk or foil paper over the batter to enclose it, forming a rectangular package. If using corn husks, fold the bottom end up to seal the tamale.
10. Arrange the tamales in a tamale steamer, standing them upright. If you don’t have a tamale steamer, you can use a large pot with a steamer basket. Make sure the water level is below the steamer basket to avoid the tamales sitting in water.
11. Steam the tamales for about 1 hour, or until the masa is firm and pulls away easily from the corn husk or foil paper.
12. To check for doneness, carefully remove one tamale and open it. If the masa is still sticky, continue steaming for another 15-20 minutes.
13. Once cooked, remove the tamales from the steamer and let them cool slightly before serving.

Expert Tips & Tricks

• Toasting the corn tortilla mix: Before mixing the ingredients, lightly toast the corn tortilla mix in a dry pan for a few minutes. This enhances its nutty flavor and adds depth to the tamales.
• Infusing the oil: Infuse the canola oil with a clove of minced garlic and a dried chili for a more flavorful batter. Remove the garlic and chili before adding the oil to the mixture.
• Make-ahead tip: The batter can be prepared a day in advance and stored in the refrigerator. This allows the flavors to meld together, resulting in a more delicious tamale. Just be sure to add a splash of water if the batter thickens too much.
• Reviving dry tamales: If you have leftover tamales that have dried out, wrap them in a damp paper towel and microwave them for 30-60 seconds. This will help restore their moisture.
• Adjusting the filling: Feel free to add other vegetables to the filling, such as diced bell peppers, onions, or zucchini.

Serving & Storage Suggestions

Serve the spinach tamales warm, straight from the steamer. They pair beautifully with a dollop of sour cream or Greek yogurt (if not vegan), a sprinkle of crumbled cotija cheese, and a side of your favorite salsa. A simple pico de gallo or a creamy avocado salsa would be perfect.

For storage, allow the tamales to cool completely before placing them in an airtight container. They 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 about 15-20 minutes, or microwave them (wrapped in a damp paper towel) for 1-2 minutes. You can also reheat them in a skillet with a little oil until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	358.5 kcal	N/A
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

• Vegan Option: Ensure the bouillon is vegan-friendly. Many vegetable bouillons are, but always double-check the ingredients.
• Gluten-Free: This recipe is naturally gluten-free, as it uses corn tortilla mix. However, always check the label of your corn tortilla mix to ensure it hasn’t been processed in a facility that also handles wheat.
• Spicy Tamales: Add a finely chopped jalapeño or serrano pepper to the batter for a kick of heat.
• Cheese Tamales: Crumble some queso fresco or Oaxaca cheese into the batter for a richer, more flavorful tamale.
• Seasonal Greens: Experiment with different greens depending on the season. Kale, Swiss chard, or mustard greens would all be delicious substitutes for the spinach or collard greens.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach and collard greens?
A: Yes, you can use frozen greens. Be sure to thaw them completely and squeeze out any excess moisture before adding them to the batter.

Q: How do I know when the tamales are done?
A: The tamales are done when the masa is firm to the touch and pulls away easily from the corn husk or foil paper. You can also insert a toothpick into the center of a tamale; if it comes out clean, the tamales are ready.

Q: Can I make these tamales in a slow cooker?
A: While traditionally steamed, you can adapt this recipe for a slow cooker. Place the tamales upright in the slow cooker with about an inch of water at the bottom. Cook on low for 4-6 hours, or until the masa is firm.

Q: My batter is too dry. What should I do?
A: Gradually add more warm water, a tablespoon at a time, until you achieve a soft, pliable batter.

Q: Can I freeze cooked tamales?
A: Yes, cooked tamales freeze well. Allow them to cool completely before wrapping them individually in plastic wrap and placing them in a freezer bag. They can be stored in the freezer for up to 2 months.

Final Thoughts

Spinach tamales are a delightful and nutritious twist on a beloved classic. The vibrant green filling offers a refreshing contrast to the rich masa, making them a perfect vegetarian option for any occasion. I encourage you to try this recipe and experiment with different variations to create your own signature tamale. Don’t be afraid to get creative with the filling and add your own personal touch. And most importantly, share your creations with friends and family – because the best food is always the food that’s shared with love. Buen provecho!