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.