Pinto Bean Tamales
- 3 doz. green or dry corn husks
- 4 c. refried beans or mash leftover pinto beans
- 1/3 c. cornmeal
- 1 c. shredded seasoned boiled beef (leftover roast beef works well)
- 1 (6 oz.) can tomato paste
- 2 tsp. chili powder
- 1/2 tsp. salt
- 2 to 2 1/2 c. water
- Boil husks in hot water to soften; drain and pat dry. Mix beans and cornmeal. For each tamale, lay 3 overlapping corn husks on a flat surface. Spread 1/3 cup bean mixture on center husk; spoon about a tablespoon of beef down the center of beans. Lift sides of other 2 corn husks to wrap beans around beef; then wrap corn husks around to enclose beans and beef. Tie ends securely with string. In a large skillet, combine tomato paste, chili powder, salt and 2 cups water. Bring to a boil. Place a single layer of tamales in sauce; cover and simmer 30 minutes. Lift out cooked tamales and repeat with remainder, adding water if needed. Makes 1 dozen tamales.
green, beans, cornmeal, beef, tomato paste, chili powder, salt, water
Taken from www.cookbooks.com/Recipe-Details.aspx?id=129599 (may not work)