Tamales can sound complicate, but it's most grunt work. I'd suggest searching on the net for a recipe that sounds good to you. I've briefly covered what I do below. I'd be happy to answer any questions once you get started. There are a lot of different filling for tamales the chili bean one sounds very good.
Lynne
Tamales
10 pounds of prepared masa ( I buy a Mexican market) pork roast that has been cubed covered with water in large pan add garlic and onion. I cook it down until the water evaporates I make my own mole don't really have a recipe, but there are many on the internet. Find one that suits your tastes. 1 1-2 packages of dried corn husks (soaked for 30 minutes in warm water to soften then wipe dry)
Spread about 1-4 cup of prepared masa on dried corn husk in a 4"X4" square. Put about 1 to 2 T of meat in center. Then roll husk around fold up pointed end of husk and stand in a pan with a steamer in the bottom. After doing the above until pot is nearly full (Leave a spot open to add more hot water if need be during the steaming) steam tamales for about 2 1-2 hours until masa pulls away from husks easily.
Frozen tamales had been easily heated in the microwave for a quick lunch. Or thaw and steam until warm for a dinner.
