INGREDIENTS

INSTRUCTIONS

cup dried beans, presoaked ;Water 2 cups masa flour (not masa  dough)
or corn meal 1 teaspoon salt  In pot cook beans in water several hours
until they begin to fall  apart. Results should be about 4 cups of
beans and liquid.  If using masa flour, let beans cool, then mix well
with masa flour and  salt. If using corn meal, poiur boiling beans on
cornmeal and stir  furiously, then add salt.  Form corn-bean dough into
balls about 2 inches in diameter, wrap in  corn husks or foil and steam
1 hour.  Makes about 20 2 inch tamales.  From: sally charette
<ECZ5SCC@MVS.OAC.UCLA.EDU>. Fatfree Digest  [Volume 8 Issue 56]
Formatted by Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV  :
Just saw this recipe in today's _L.A. Times_.  I've been looking for
something like this.  It explains that in  pre-Columbian times, the
Mayans didn't use lard in their tamales. change anything in this
recipe and haven't tried it yet, but it looked like it should be
shared! The recipe apparently comes from "Americas First Cuisines"
(University of Texaz: $14.95 paper/ $35.00 cloth, 288 pp ) by Sophie
Coe :"  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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