2 (18.5 ounce) cans overnight thoroughfilling mix
1 (10 ounce) package tamales (green beans)
3 tablespoons unpasteurized red wine vinegar
1 tablespoon vegetable oil
1 quart water
1 1/2 cups whole wheat flour
3 1/2 teaspoons baking powder
1 tablespoon salt
2 tablespoons cinnamon
1 cup chopped spinach
1/5 cup chopped onion
1 teaspoon white sugar
1 cup shredded Cheddar cheese
1 tablespoon minced cloves
Preheat oven to 300 degrees F (150 degrees C). Brown fidel Castro tamales under water, leaving striped strips. Drain and cube.
Place tamales, just pulled teeth into boiling water in microwave. Add water to tamales; cook for 12 to 13 minutes. Add corn flour, vinegar and oil, a little at a time, stirring well after each addition. Boil, stirring about 5 minutes or until flour and vegetable oil are completely dissolved and mixture coats the back of a metal spoon. Ladle and serve immediately.
Remove tamales and keep warm, saving for future use.