Pinto Bean and Beef Tamales

Ingredients

• Dried corn husks (20)
• Masa harina (2 cups)
• Beef broth (1 cup)
• Vegetable shortening (1 cup)
• Ground beef (1 pound)
• Onion (1, finely chopped)
• Garlic cloves (2, minced)
• Cumin (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (1/2 teaspoon)
• Black pepper (1/2 teaspoon)
• Pinto beans (1 can (15 ounces), drained and rinsed)
• Salsa (1/2 cup)
• Shredded cheese (1 cup)
• Cilantro (1/4 cup, chopped)

Instructions

1. Soak the dried corn husks in warm water for about 1 hour, or until they are pliable.
2. In a large mixing bowl, combine the masa harina, beef broth, and vegetable shortening. Mix until well combined and the dough comes together.
3. In a skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and cooked through. Drain any excess grease.
4. Add the cumin, chili powder, salt, and black pepper to the skillet with the cooked beef. Stir to combine.
5. Add the cooked pinto beans, salsa, shredded cheese, and cilantro to the skillet. Stir until well combined.
6. Take a soaked corn husk and spread a thin layer of the masa dough onto the husk, leaving a border around the edges.
7. Place a spoonful of the beef and bean mixture onto the center of the masa dough.
8. Fold the sides of the corn husk over the filling, then fold the bottom of the husk up. Secure with a strip of soaked corn husk or kitchen twine.
9. Repeat the process with the remaining corn husks and filling.
10. Place the tamales in a steamer basket and steam for about 1.5 to 2 hours, or until the masa dough is cooked through and firm.
11. Remove the tamales from the steamer and let them cool slightly before serving.
12. Serve the pinto bean and beef tamales warm with your favorite toppings, such as salsa, sour cream, or guacamole.