3 cups masa harina
3 tablespoons oil (I use extra virgin olive oil)
2 teaspoons salt
2 cups water
1 teaspoon chili powder (or smoked paprika)
2 cups corn kernels
1 cup black beans (drained and rinsed)
1 cup shredded cheese
1/2 teaspoon salt
chopped chiles (to your liking)
chili powder and cumin to taste (since there's nothing scary here, you can actually taste and adjust seasoning)
Soak corn husks in warm water until hot, then spread your masa dough, put in filling and wrap. If you've never done this, check out this page. I usually get between 15 and 20 tamales from this recipe. Put them in a steamer and steam for about an hour. You'll want to let them cool a bit to ensure you don't tear your dough as you unwrap them.
I made a batch last night and only wound up with 14, so I used the rest of the masa with a bit more masa harina in it to make tortillas. They pressed out flatter than my normal tortillas, so I was able to make great baked taquitos with them for dinner tonight.