Tamal de Espinacas (Spinach Tamales)
Serves 10

Relleno (Filling)

3 tbsp solid all-vegetable shortening
16 oz Arriba! Red Salsa
1 lb fresh spinach leaves -- cleaned
1 tbsp salt
1 1/2 tbsp ground black pepper
2 lb corn masa
1/4 lb margarine (not diet)
1 tbsp active dry yeast
1 lb chihuahua cheese -- grated

Melt shortening in skillet over medium-high heat, add Arriba! Red Salsa, spinach, salt and black pepper.
Saute 5 minutes.
Set aside to cool.
Combine masa and margarine in electric mixer and mix thoroghly on slow speed 10 minutes.
Add yeast and cheese; blend in thoroughly.
Add spinach mixture and continue beating with mixer 1 more minute.
Fill and assemble tamales.

Relleno (Filling) -- Alternate Recipe

2 tbsp corn oil
2 cups fresh spinch leaves -- chopped
1 jar Arriba! Chipotle Salsa -- (16 ounce)
2 cups mushrooms, sauteed in corn oil -- chopped
1/2 tbsp ground black pepper
1 tsp salt
1 tsp seasoned salt
1/4 tsp ground white pepper
1/2 lb Chihuahua cheese -- grated

Heat oil in skillet over medium-high heat.
Combine spinach, Arriba! Chipotle Salsa, mushrooms, black pepper, salt, seasoned salt and white pepper in skillet.
Saute 5 minutes until spinach is soft.
Remove from heat and let cool.
Fill as directed below; reserve cheese to sprinkle on top of filling when assembling tamales.

Asamblar Tamales (Assembling Tamales)

30 dried cornhusks (hoys)
1 qt cold water

Submerge husks in water and soak 1 hour.
Remove husks from water; pat dry. They should be soft and pliable.
Spread a thin layer of masa (1/4-inch thick) on each softened husk, covering about a 4-inch square area.
Hold husk at top with fingers and spread masa over surface to end of husk.
Place a heaping tablespoon (about 1 ounce) of filling in center of masa.
(In spinach tamales, sprinkle a tablespoon or so of grated cheese on top of filling.)
Press masa together with thumbs so it touches.
Fold corn husk over so that masa completely surround filling.
If the husk splits, you can usually just fold over the split piece.
Fold end of corn husk over so that one end of the tamale is closed.

Place upright in a steamer with open end of tamale husk up.
Stem, covered, 20 to 30 minutes, until masa is firm but still soft.
Let tamales sit 5 minutes before serving.