HomeBooksSpinach, Pepper Jack and Roasted Red Pepper Tamales

Spinach, Pepper Jack and Roasted Red Pepper Tamales

Adobe Photoshop PDFViking Cooking School and TurnRow Book Co. are partnering on September 15 for Delta Hot Tamales with Anne Martin. The Greenwood, Mississippi, event will double as a hot tamale tasting and book release party celebrating the publication of Delta Hot Tamales: History, Stories & Recipes by Delta native and author Anne Martin. At this demonstration cooking class, guests will learn to make authentic Delta hot tamales, meet the author and receive a signed copy of the new cookbook. TurnRow will even stay open late for shopping and offer a special discount for guests!

Martin shared one of her favorite hot tamales recipes from the book in celebration of the event:

6 to 8 large, dried corn husks
2 cups masa
1 tsp. baking powder
1/2 tsp. salt
1/3 cup butter-flavored spread (can use vegetarian spread)
1 1/2-2 cups vegetable broth or stock
1 cup coarsely chopped fresh spinach
3/4 cup cubed pepper jack cheese
1/2 cup chopped roasted red peppers
3 green onions, chopped

Place corn husks in hot water and let stand for 15 minutes to soften. Remove and blot off excess water. Stir together masa, baking powder and salt in a large bowl. Add butter-flavored spread and mix again. Using an electric mixer, beat in enough stock/broth to form a soft dough. Stir in remaining ingredients. Place equal amounts of mixture on the center of each corn husk. Fold in the sides and then the top and bottom. Place in a steamer basket, folded sides down. Cover and cook over medium-low heat for 45 minutes to 1 hour.

Reprinted with permission from Delta Hot Tamales: History, Stories & Recipes by Anne Martin. Available from Arcadia Publishing online at www.arcadiapublishing.com or by calling 888-313-2665 starting September 12. 

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