Tamales are one of the oldest Mexican dishes and originated in the Aztec Empire – when the  Spanish conquistadores discovered them,  they liked them so much that it was soon taken throughout Latin America. They consist of corn dough (masa) that has been steamed with or without a filling. They are incredibly versatile and can be filled with meat, cheese and chillies – or for that matter, whatever you happen to feel like. They are usually wrapped in maize (corn) husks or in plantain leaves before cooking – depending on the origin of the recipe.  Tamales originated in Mesoamerica as early as 5000 to 8000 BC.

The Aztecs, the Mayans, the Olmeca and the Tolteneca before them used them as a portable food for any travellers and hunters as well as to sustain their armies.  It’s possible to buy a masa mix at the deli or many supermarkets (Maseca). These spinach and cheese tamales are delicious.

Ingredients

• 1 kg corn masa
• 500 g spinach, finely chopped, wilted and squeezed dry
• 2 tomatoes, peeled and finely chopped
• 1 small onion, finely chopped
• 375 ml  whipping cream
• 400 g butter
• 1 kg  shredded mild white cheese ( Adobera, Asadero or Feta)
• 1 tbsp baking powder
• 30 maize (corn) husks (soaked in hot water until cooled and drained) – otherwise us aluminium foil to wrap the tamales
• 3 tbsp vegetable oil
• Salt and pepper to taste

Method

• Sauté the onion until it’s translucent, then add the tomatoes and spinach and cook until the spinach is wilted – season to taste with salt and pepper and set aside to cool.
• Knead the masa in a mixer and when broken up, mix in the butter, the salt, the baking powder, the cheese and the spinach and mix very well after each addition.
• Check and correct the seasoning.
• Put  about 3 tablespoons of the masa on each corn husk (or piece of aluminum foil) and fold the sides over the mixture and then fold up the bottom end.
• If you are using the corn husks, there will be an opening at the top when you have finished.
• Put them in a steamer,  open end up and steam for about 1 ½ hours until the masa is cooked and fluffy.