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Spinach and Cheese Tamales
Prep Time
1 hr
Cook Time
3 hrs
Total Time
4 hrs
Servings: 3 dozen tamales
  • 3 dozen corn husks
  • 3 pounds of prepared Masa
  • 3 T olive oil divided
  • 1 yellow onion diced
  • 3 cloves of garlic minced
  • 2 pasilla peppers
  • 5 ounces of fresh spinach
  • 2 tomatoes diced
  • 8 ounces oaxaca cheese shredded
  1. Soak corn husks in water overnight to soften
  2. Wilt spinach in a medium saucepan over low-medium heat with 1 tablespoon of olive oil
  3. Roast pasilla peppers over medium-high heat until the skin is charred. You can roast the peppers in a dry skillet or directly over the flame.
  4. Allow peppers to cool before handling
  5. Remove the skin and pull out the seeds. Dice and set aside.
  6. In a large saucepan, sauté onion and garlic until soft. Do not brown.
  7. Add in roasted peppers, spinach and tomatoes
  8. Prepare steamer with water but do not heat to avoid getting burned while placing tamales inside pot.
  9. To assemble tamales, spread 1/4 cup of prepared masa onto the smooth side of the corn husk.
  10. Place 2 tablespoons of vegetable filling onto masa. Do not overfill.
  11. Add cheese. The amount will depend on preference.
  12. Roll tamales lengthwise towards the center, ensuring that the sides of the husk overlap. Fold over once and tie with a piece of corn husk to ensure filling does not leak out during steaming.
  13. Place tamales open end up, into the steamer. Do not lay tamales flat.
  14. Steam over low-medium heat for 2 1/2 to 3 hours.
  15. Allow to cool slightly before removing corn husk.
  16. Serve immediately.
  17. Extra tamales can also be frozen before steaming.