Geezer Cookbook

Pinto Bean Tamales

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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.

Dwayne Pritchett (aka) Medicine Man