These tamales are made with eggs, which are separated, and the egg whites are whipped into a light meringue. The beaten egg whites are then folded into the rest of the mixture, wrapped in the leaf and then steam-cooked. The result is a fluffy, flavorful, meatless tamal.
Cabbage and Spinach Tamales (Tamales de Col y Espinacas)
By Tamara Lukens|2012-09-06T08:12:30+00:00September 6, 2012|Comments Off on Cabbage and Spinach Tamales (Tamales de Col y Espinacas)