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Beef Pinto Bean Tamales Recipe

Beef Pinto Bean Tamales Recipe

6 servings



1 medium onion, chopped

3 cloves garlic, minced

3/4 teaspoon dried marjoram leaves

1/4 teaspoon ground all spice

1/2 teaspoon cayenne pepper

1/2 can pinto beans, rinsed, drained, coarsely mashed

12 ounces boneless beef eye of round, cubed, cooked, shredded

Tamale Dough

1/2 cup reduced-sodium  beef broth or water

Salt, to taste

12 corn husks, softened in boiling water, drained


Saute onion, garlic, marjoram, all spice, and cayenne pepper in lightly greased medium skillet until onion is tender, about 5 minutes. Stir in beans and beef and cook 2 to 3 minutes, mix in Tamale Dough and beef broth. Season to taste with salt.


Spoon about 1/4 cup tamale mixture onto center of each corn husk. Fold sides of husks over filling, fold top and bottom of husks toward center and tie in the center with string. Place tamales on steamer rack in saucepan with 2 inches water, steam, covered, 2 hours, adding more water to saucepan if necessary.

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