The corn husks: Drain husks, pat dry. Tear 24 to 30 strips, 1/6-in. wide each, from 4 husks for tying tamales. Place 2 husks together, large ends overlapping 2 in. Repeat. The shredded chicken filling:

1		T. olive oil
1-1/4		t. chile pepper
1/8		t. oregano, ground
1/4		t. garlic powder
1		t. cumin, ground
1/8		t. allspice, ground
1/2		t. red pepper, ground
1-1/2		t. paprika, ground
1/2		t. cracked red pepper
1/2		t. sugar
2		T. water
1		lb. Tezzata Shredded Seasoned Chicken Breast, thawed
4		oz. tomato sauce

Add all ingredients, except water, chicken, and tomato sauce to skillet. Over moderately high heat, lightly sautŽ spice. Add water and chicken and stir until thoroughly combined. Add tomato sauce and heat through.

The shredded beef filling:

2		T. olive oil
1		c. onions, chopped
2		cloves garlic, minced
1		t. cracked red pepper
1		t. chile powder
1/2		t. cumin, ground
1/2		t. black pepper
1		lb. Tezzata Shredded Seasoned Beef, thawed
8		oz. canned diced tomatoes

Heat oil in large skillet. Add onion, garlic, and spices and sautŽ until tender, but not brown. Add thawed, shredded beef and stewed tomatoes. Simmer, stirring occasionally, until most of the liquid has evaporated.