Ingredients

• Recipe makes 24 Servings
• 2 Qt H‑E‑B Select Ingredients Chicken Broth
• 7 cup(s) corn masa mix
• 1 1/2 cup(s) canola oil
• 2 Tsp baking powder
• 3 cup(s) mushrooms, chopped
• 1 cup(s) white onion, chopped
• 2 Tbsp olive oil
• 16 Oz chopped spinach
• 24 corn husks

Directions

1. Masa: Bring the chicken broth to a boil in a large soup pot and remove from heat.

2. Using a large 4-quart mixing bowl and electric mixer on medium speed, combine the corn masa, canola oil, baking powder, heated broth and mix until masa batter feels like mash potatoes.

3. Filling: Stir-fry the chopped mushrooms and onions in the olive oil until the onion is golden, about 5 minutes.

4. Add the spinach and stir-fry 1 minute.

5. Tamale Assembly: Soak corn husks in hot water until soft; about 30-1 hour.

6. Place 3 tablespoons of masa mixture on the smooth side of the softened corn husk and spread into a 4×4-inch square (on the square base of husk).

7. Place 2 heaping tablespoons of spinach and mushroom filling on the center of each masa.

8. Roll the corn husk lengthwise from right to left. Fold the tamale tail end under and place on tray with folded end on bottom.

9. When 2 dozen tamales are completed, cover and place in refrigerator.

10. When all tamales are made, you can either place them into gallon zipper bags to freeze or you can steam them.

11. Steaming Tamales: Use a vegetable steamer pot or electric steamer. Fill steamer pot with water the amount recommended by manufacturer.

12. Place tamales, open end up, in steamer basket and arrange so that the steamer basket is full. (Don’t crowd as tamales will expand).

13. Cover tamales with leftover shucks to retain steam.

14. Bring water in steamer pot to a boil, cover and reduce heat to medium low.

15. Cook tamales for 60 minutes until masa pulls away from shuck and is cooked.

Email to a friend | Print this recipe | Back