Wash the corn husks and cut each one in half, removing the tough center vein.

Heat oil in a pot and add the cooked beans. Mash them until they are thick and chunky.

While the beans are cooking, knead the masa with a little water, add salt, and a pinch of baking powder.

Once the masa is ready, form a ball and make a small indentation in the center. Fill the indentation with beans, then wrap the ball in a corn husk.

Have a pot with boiling water ready. Place the tamales in the pot, making sure the water prevents them from burning.

After 1 1/2 hours, turn off the heat.

Serve as you like, with a glass of milk, sour cream, jocoque (strained yogurt), or your favorite salsa.