Directions:
- For dough: In a bowl, mix masa flour, sugar, baking powder, and salt. Add cream-style corn, corn kernels, chilies, white onion, and oil; mix until blended.
- For spinach filling: In a 10- to 12-inch frying pan over medium-high heat, stir cumin seeds, coriander seeds, and oregano in oil until fragrant, about 30 seconds. Add onion, bell pepper, and garlic; stir occasionally until onion is limp, about 3 minutes. Press liquid out of spinach. Add spinach and tomatoes to pan and stir often until liquid has evaporated, 2 to 3 minutes. Add salt to taste.
- Lightly coat insides of eight ramekins or custard dishes (3/4 to 1 cup each) with cooking oil spray (to wrap tarts in cornhusks, see Party Tarts, below.) Spoon an eighth of the dough (a scant 1/2 cup) into each dish. With the back of a spoon, spread dough over bottom and partially up sides of dish; it should be about 1/4 inch thick. Evenly layer an eighth of each of the pepper cheese, spinach filling, and Mexican cheese blend over dough. Arrange dishes on a 10- by 15-inch baking pan. Cover pan with foil.
- Bake in a 350° oven until tarts are hot in the center, about 30 minutes. Serve with salsa.
- Party Tarts: You can bake the savory treats directly in ramekins or dress them up in husks. You'll need about 35 dried cornhusks (each 4 in. wide; 2 1/2 oz. total; available at Mexican markets or well-stocked supermarkets). Make dough and filling for tamale tarts (through step 2 above), then prepare the husks.
- Separate husks; discard silks. Soak husks in hot water until pliable, about 20 minutes. Rinse well and drain. Tear with grain into sections 2 to 3 inches wide at large end.
- Overlap husk pieces to line eight baking dishes (about 4 in. wide), wide ends in bottom, narrow ends over sides.
- Fill each with dough; spread and layer (step 3 above).
- Leave open, or tie into packets: Tear more husks, with the grain, into 1/4- to 1/2-inch-wide strips (if strips are shorter than 8 inches, tie ends of two short strips together). Gather husks over filling in each dish; tie with a strip.
- Set open-faced tarts or packets in a baking pan, cover, and bake (steps 3 and 4 of above recipe).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2866.93 Kcal (12003 kJ) | ||
| Calories from fat | 1478.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 164.31g | 253% | |
|---|---|---|---|
| Cholesterol | 281.48mg | 94% | |
| Sodium | 3589.92mg | 150% | |
| Potassium | 2800.8mg | 60% | |
| Total Carbs | 263.95g | 88% | |
| Sugars | 66.69g | 267% | |
| Dietary Fiber | 29.38g | 118% | |
| Protein | 119.71g | 239% | |
| Vitamin C | 306.9mg | 512% | |
| Vitamin A | 4.8mg | 161% | |
| Iron | 94mg | 522% | |
| Calcium | 2481.3mg | 248% | |
| Amount Per 100 g | |||
| Calories | 183.04 Kcal (766 kJ) | ||
| Calories from fat | 94.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.49g | 253% | |
|---|---|---|---|
| Cholesterol | 17.97mg | 94% | |
| Sodium | 229.2mg | 150% | |
| Potassium | 178.82mg | 60% | |
| Total Carbs | 16.85g | 88% | |
| Sugars | 4.26g | 267% | |
| Dietary Fiber | 1.88g | 118% | |
| Protein | 7.64g | 239% | |
| Vitamin C | 19.6mg | 512% | |
| Vitamin A | 0.3mg | 161% | |
| Iron | 6mg | 522% | |
| Calcium | 158.4mg | 248% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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