Sampler Recipe

Prepare corn husks

Place dried corn husks in a large bowl and cover with hot water. Soak at least 30 minutes until pliable. Drain and pat dry. If husks are large, trim edges to fit steamer basket.

Make masa dough

In a mixing bowl combine masa harina, baking powder, and salt. Stir to combine. Add warm broth and melted butter, mixing with a spoon until a loose dough forms. Beat or whisk vigorously for 2–3 minutes to aerate the dough. The dough should be soft and spreadable but hold together; if too dry, add up to 2 tablespoons more warm broth.

Test masa consistency

Drop a small piece of dough into cold water; if it floats, consistency is correct. If it sinks, beat in another tablespoon of melted butter and continue beating until it floats.

Assemble tamales

Lay a soaked corn husk flat, smooth side up. Spread about 1/3 cup masa onto center of husk, leaving a 1-inch border at top and sides. Place about 2 tablespoons of shredded cheese in the center of the masa. Season with a pinch of black pepper. Fold sides of husk toward center to enclose filling, then fold up the bottom end. Repeat with remaining husks, masa, and cheese.

Steam tamales

Set up a steamer with water simmering (not boiling fiercely). Stand tamales upright in the steamer basket with folded ends down, packing snugly but not too tight. Cover with a damp kitchen towel and then with the steamer lid. Steam over simmering water for 45–50 minutes. Check water level occasionally and add more hot water as needed. After 45 minutes, test one tamale: carefully unwrap a corner—masa should be set and pull away from husk easily. If not, steam an additional 5–10 minutes.

Finish

Remove tamales from steamer and let rest 5 minutes before serving. Serve 1 tamale per person as part of the sampler or more depending on appetite.

Halve and pit avocados. Scoop flesh into a medium bowl and mash with a fork to desired texture (smooth or slightly chunky).

Add lime juice immediately and stir to combine to slow browning.

Fold in diced red onion, chopped cilantro, minced jalapeño, salt, and pepper. Taste and adjust seasoning—add more lime or salt if needed.

Cover tightly with plastic wrap pressed onto the surface of the guacamole to minimize air contact and refrigerate until serving. Bring to room temperature 10–15 minutes before plating.

Prepare spinach

Squeeze excess water from thawed spinach using a clean kitchen towel or paper towels until very dry. This prevents a watery dip.

Combine base ingredients

In a mixing bowl, beat softened cream cheese until smooth. Add sour cream and mayonnaise and mix until well combined and creamy.

Add cheeses and garlic

Stir in Parmesan, mozzarella, and minced garlic until evenly distributed.

Fold in spinach and season

Add the drained spinach, salt, and pepper to the cheese mixture. Fold until well combined.

Bake or heat

Option A — Oven: Transfer mixture to an ovenproof dish, smooth the top, and bake in a preheated 375°F (190°C) oven for 18–22 minutes until hot and bubbly and the top is lightly golden. Option B — Stovetop/microwave: Heat in a small saucepan over low heat, stirring until warmed through, or microwave in a microwave-safe bowl in 60-second increments, stirring between, until hot.

Finish and serve

If desired, drizzle with a little olive oil and sprinkle a bit more Parmesan on top. Serve warm with tortilla chips, toasted baguette slices, or as part of the sampler plate.