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Soak corn husks in water overnight to soften
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Wilt spinach in a medium saucepan over low-medium heat with 1 tablespoon of olive oil
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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.
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Allow peppers to cool before handling
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Remove the skin and pull out the seeds. Dice and set aside.
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In a large saucepan, sauté onion and garlic until soft. Do not brown.
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Add in roasted peppers, spinach and tomatoes
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Prepare steamer with water but do not heat to avoid getting burned while placing tamales inside pot.
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To assemble tamales, spread 1/4 cup of prepared masa onto the smooth side of the corn husk.
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Place 2 tablespoons of vegetable filling onto masa. Do not overfill.
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Add cheese. The amount will depend on preference.
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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.
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Place tamales open end up, into the steamer. Do not lay tamales flat.
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Steam over low-medium heat for 2 1/2 to 3 hours.
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Allow to cool slightly before removing corn husk.
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Serve immediately.
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Extra tamales can also be frozen before steaming.