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Nutrition Facts
Serving Size 164 g
(Approx. 24 Servings)
Amount Per Serving
Calories 260 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 1 g 5%
Trans Fat 1.5 g
Cholesterol 0 mg 0%
Sodium 340 mg 14%
Total Carbohydrate 32 g 11%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 4 g
Vitamin A 10% Iron 2%
Vitamin C 0% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Vegetarian Spinach Mushroom Tamales
Prep Time
1 h 30 m
Cook Time
1 hour
Total Time
2 h 30 m
Serves
24  People

Ingredients

Recipe makes 24 Servings

2 Qt 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
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Instructions

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 4x4-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.

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