3doz green or dry corn husks
2 1 lb cans refried beans
1/3 cup corn meal
1 lb ground beef, cooked
1 6oz can tomato paste
2 tsp chili powder
2 tsp red pepper
1 tsp dried peppers
1/2 tsp salt
2-21/2 cup water
Boil corn husks in hot water to soften; drain and
pat dry. Mix refried beans and corn meal.
Roll each tamale, lay three overlapping corn husks corn husks on a flat surface.
Spread 1/3 cup bean mixture on center of the husk. Spoon about 1 tbs beef
down center of beans. Lift sides of other two corn husks to wrap beans around
beef. Tie ends securely with string. In
a Dutch oven, combine tomato paste, and other ingredients and 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.
