Pinto Bean Tamales

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   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.

* Per serving · 4 servings · Values may vary.

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