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1 Bunch of spinach
1/2 Kg of corn dough
200 Grams of butter
1 Garlic clove
250 Grams of manchego cheese
1/2 Cup of consommé
2 tablespoons of salt
1/2 tablespoon baking powder
1 Poblano chile
The poblano chile is directly roasted in the stove fire, when it is roasted, stored in a plastic bag, and covered with a fabric piece for cooking it and once it is soft it´s cut into small slices.
Cut the spinach into thin julienne. In the video I show you a very simple way to do it, with scissors.
Finely chop the onion and garlic. This is an important part for the spinach tamales unique flavor.
In frying pan melt butter, add the garlic and onion until light golden color; we know that in the meantime color changes and become like transparent. Incorporate the slices of poblano chile and we add the julienne of spinach, when they are cooked we retire from fire.
We knead the dough with the butter, incorporate the chicken consommé, salt and baking powder, continue kneading for 7 minutes, add the cooked spinach and stir very well until all the ingredients are mixed.
In aluminum foil sheets we put a large spoonful of dough, we fold the aluminum and we form the tamales of spinach in squares, we press it until we get the thickness that we want.
In a steamed pot we put the spinach tamales separated for better cooking, cover those and let cook for 30 minutes, this will depend on the thickness of the spinach tamales.
To see that the spinach tamales are already cooked, we open one and if it takes off easily from the aluminum foil sheet it tells us that those are ready to eat.
We serve the spinach tamales in a bed of green tomato sauce, cream and grated cheese.
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