Granny's Pinto Bean Tamales
3 doz green or dry corn husks
2 x 1 lb cans refried beans
1/3 cup corn meal
1 lb ground beef, cooked
1 x 6oz can tomato paste
2 tsp chili powder
2 tsp red pepper
1 tsp dried peppers
1/2 tsp salt
2 x -21/2 cup water
Method :
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