Soak approximately 20-25 corn husks in hot water for at least an hour.
In a food processor blend until cornmeal consistency:
1/2 cup butter
1 can corn, drained
1 cup shredded cheddar cheese
1/2 cup chopped fresh spinach
Add and blend until loosely combined:
2 cup corn masa flour
1 tsp salt
1/4 tsp pepper
1 tsp baking powder
4 oz can of chopped green chilies
Add and blend until smooth dough-like consistency:
1/2 cup vegetable stock
Transfer dough into a bowl and mix in:
1-14.5 oz. can of chopped tomatoes, drained
In a pre-soaked corn husk, place about 2T of mixture and wrap like this:
Tie the top with strip of corn husk so they look like this:
Place several tamales in a microwave proof bowl and place a plate on top.
Microwave for 5 minutes. Serve or store in airtight container in refrigerator.
Makes 18-20 tamales, depending on the size of the corn husks. Serve alone, or with sauce of choice.
*You may notice there's a bit of a change in my blog! I've changed my Foodie Wednesdays to #MeatlessMonday. Learn more about #MeatlessMonday