VIVA TAMALES!…does anyone have a favorite Tamale recipe that they would like to share?”
Love this recipe for Spinach Tamales! Relleno (Filling) 3 tbsp solid all-vegetable shortening 16 oz Arriba! Red Salsa 1 lb fresh spinach leaves — cleaned 1 tbsp salt 1 1/2 tbsp ground black pepper 2 lb corn masa 1/4 lb margarine (not diet) 1 tbsp active dry yeast 1 lb chihuahua cheese — grated Melt shortening in skillet over medium-high heat, add Arriba! Red Salsa, spinach, salt and black pepper. Saute 5 minutes. Set aside to cool. Combine masa and margarine in electric mixer and mix thoroghly on slow speed 10 minutes. Add yeast and cheese; blend in thoroughly. Add spinach mixture and continue beating with mixer 1 more minute. Fill and assemble tamales. == Asamblar Tamales (Assembling Tamales) 30 dried cornhusks (hoys) 1 qt cold water Submerge husks in water and soak 1 hour. Remove husks from water; pat dry. They should be soft and pliable. Spread a thin layer of masa (1/4-inch thick) on each softened husk, covering about a 4-inch square area. Hold husk at top with fingers and spread
