Elk Tamales

li> 1 small can tomato paste

  • 1 1/5 cups water
  • Salt/Pepper
  • In a pan brown meat. Add onion, garlic and cook until tender. Add remaining ingredients for meat mixture and mix well. Bring to a boil and simmer until all the water has evaporated. Remove large chili pieces (from the dried chilis).

    Take softened corn husk and spread inside with masa. Spoon 2 tbsp's of meat mixture into masa and wrap corn husk around mixture. Place seam side down in a steamer basket and repeat until basket is full.
    Place basket over boiing water and steam tamales 1-1 1/2 hours or until masa is cooked through.

    Serve with salsa and sour cream.

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