3 doz. green or dry corn husks
2 (1 lb.) cans (4 c.) seasoned refried beans
1/3 c. cornmeal
1 c. shredded seasoned boiled beef (or 1/2 lb. raw beef)
16 oz. can tomato paste
2 tsp. chili powder
1/2 tsp. salt
2 to 2 1/2 c. water
Boil corn husks in hot water to soften; drain and pat dry. Mix refried beans and cornmeal. For each tamale, lay 3 overlapping corn husks on a flat surface. Spread 1/3 cup bean mix on center husk; spoon about 1 tbsp. beef down center of beans. Lift sides of other two corn husks to wrap 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 12 tamales.
