Spinach and Cheese Tamales: Tamales de Espinaca con Queso

articles Food & Cuisine Recipes

Ana María Flores Sánchez

(Makes 30 medium sized tamales)


  • 3 Tbsp. oil
  • 1 kg. corn masa
  • 1 bunch fresh spinach, finely chopped or 1 lb. frozen chopped spinach
  • 400 grs. (4 1/2 sticks) butter or margarine
  • 2 C. shredded mild white cheese such as Adobera, Asadero o Monterrey Jack
  • 1 Tbsp. baking powder
  • 2 finely chopped tomatoes
  • 1 small onion, finely chopped
  • 1 1/2 C. whipping cream
  • 30 corn husks (soaked in hot water until cooled and drained), or aluminun foil for wrapping the tamales
  • Salt and pepper to taste


Heat the oil in a skillet and saté the onion until translucent, add the tomatoes and spinach and cook until the spinach is wilted. Season to taste with salt and pepper and allow to cool.

Knead the masa by hand or in a mixer. Mix in the butter or margarine, salt to taste, baking powder, cheese and spinach mixing well after each addition. Check and adjust seasonings as necessary.

Place about 3 tablespoons of the masa on each corn husk or piece of aluminum foil. Fold the sides over the mixture and then fold up the bottom. (If using the corn husks there will be an opening at the top when you finish). Place them in a steamer open end up and steam for approximately 1 1/2 hours or until the masa is cooked and fluffy.

Serve hot and cover with Tomato, Poblano Salsa and cream. Serve with beans.

Published or Updated on: January 1, 2003
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