Mexican

Vegetable and Cheese filled Tamales is for Dinner.

Vegetable and Cheese filled Tamales takes 60 minutes to prepare.

Vegetable and Cheese filled Tamales takes 60 minutes to cook.

Vegetable and Cheese filled Tamales makes 12 servings.

The ingredients for Vegetable and Cheese filled Tamales are:

Filling:
6 oz of Mexican type cheese, shredded
1 c Onion, finely chopped
10 oz Package of spinach, chopped - if using frozen squeeze out extra liquid
1 med Roma tomato, diced (about 100 g)
2 oz Diced Green Chilies
1 T Chili Powder
.5 T Oil (or Pam Cooking spray)

Masa Tamale Base (must be chilled prior to using):
1.75 c Instant Masa Harina
1 c warm water

Salsa Broth Mixture:
1.5 c Vegetable broth
1 t Baking Soda
1.5 t Salt

.5 c Shortening

Here is how you make Vegetable and Cheese filled Tamales:

Prepare Masa for Tamales:Soak an 8 oz package of dried corn husks to rehydrate overnight, make sure to start the night before with the corn husks and making the Masa dough to speed up the prep time. The end result is well worth the result!Mix 1 c. hot water into 1.75 c instant Masa Harina with a fork.knead the dough so that it sticks together, wrap in plastic wrap and put in the fridge to chill. Masa should seem dry and just barely sticking together, but it should turn into a ball of dough (if not your water wasn't warm enough)Saute minced onion in broth until golden and tender, add the tomato to soften. When everything looks well cooked, add green chilies, and cheese adding the spinach to wilt. once the filling looks a tender and a little wilted set it off to the side to stay cool.Cube butter (or vegetable shortening, or chill margarine if that's what is available).Once Masa Harina is well chilled. Mix Warm Broth with Salt, Baking Soda, and Salsa - Set aside.Break out the food processor, break cold Masa up into chunks and add to food processor. Process until light and crumbly.Through hole into of food processor add the Veggie broth mixture keeping the food processor running the whole time if possible.Add the cold cubed butter (any kind of solid fat) into the food processor 1 T/.5 oz at a time until mixture is completely uniform and smooth. Masa mixture should float in water when done - if you want to test it. If not puree it a little longer to make it fluffier.Take the corn husks out and drain them, spread them open and spread about 3 T Masa batter in the middle the narrow end of the husk should face away from you, about 2"x3" Fill with a heaping tablespoon of cheese-spinach mixture.Fold the corn husk into the middle completely covering the spinach, onion and cheese mix. Fold up the end and set directly into steamer, or stack on a plate so the tucked narrow end of the husk is trapped under the weight of the tamale.Keep going until all 12 are done.Line steamer with remaining corn husks. bring water to a boil and place steamer filled with tamales over water.Steam 1 hour until corn husk pulls away from the tamale easily. Wait 10 minutes before serving to let them cool.Delicious and tender serve up with red or green salsa, and sour cream - Garnish it with some chopped green onion for taste and attractive presentation.Reheat them the next day by steaming for 30 minutes to make sure they are warm through!Serving Size: 12 TamalesNumber of Servings: 12Recipe submitted by SparkPeople user SNOOZICAL.

The nutritional information for Vegetable and Cheese filled Tamales is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 194.1

• Total Fat: 13.1 g
• Cholesterol: 12.2 mg
• Sodium: 678.9 mg
• Total Carbs: 14.2 g
• Dietary Fiber: 2.4 g
• Protein: 5.3 g

Vegetable and Cheese filled Tamales is Mexican cuisine.

The dietary needs meet for Vegetable and Cheese filled Tamales is Vegetarian