Chipotle Beef Tamales

• 24 dried corn husks
• Cooking spray
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1 pound ground sirloin
• 1 (7-ounce) can chipotle sauce
• 2 cups hot water

1. Place corn husks in a large bowl; cover with water. Weight husks down with a can; soak 30 minutes. Drain husks.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 3 minutes. Add garlic; saute 1 minute, stirring frequently. Add oregano, salt, and beef; cook 8 minutes or until beef is browned, stirring to crumble. Add chipotle sauce; cook 2 minutes, stirring frequently.
3. Preheat oven to 450u0b0.
4. Working with one husk at a time, place about 3 tablespoons Basic Masa Dough in the center of husk about 1/2 inch from top of husk; press dough into a 4-inch-long by 3-inch-wide rectangle. Spoon about 1 heaping tablespoon beef mixture down one side of dough. Using the corn husk as your guide, fold husk over tamale, being sure to cover filling with dough; fold over 1 more time. Fold bottom end of husk under. Place tamale, seam side down, on the rack of a broiler pan lined with a damp towel. Repeat procedure with remaining husks, Basic Masa Dough, and filling. Cover filled tamales with another damp towel. Pour 2 cups hot water in the bottom of a broiler pan; top with prepared rack.
5. Steam tamales at 450u0b0 for 55 minutes, adding water as necessary to maintain a depth of about 1/2 inch. Let the tamales stand for 10 minutes.

corn husks, cooking spray, onion, garlic, oregano, salt, ground sirloin, chipotle sauce, water

Taken from www.myrecipes.com/recipe/chipotle-beef-tamales (may not work)