Ingredients:
16 ounces spinach
16 ounces collard greens
2 cups corn tortilla mix
1 cup canola oil
1 cup rice
2 tablespoons salt
1 tablespoon bouillon
2 tablespoons baking powder
Directions:
blend the rice to powderize it.
mix everything together adding warm water until you get a soft batter.
spread the batter on the on the husk or you can use foil paper instead.
Cook in a tamale steamer for about 1 hour.
Servings: Serve
Time preparation: 15 min.
Time total: 75 min.