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PINTO BEAN TAMALES
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.
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