Combine anise seeds and water in a small saucepan.

Simmer over medium heat until reduced to 1 cup.

Place the dried chilies in a small bowl and cover with boiling water.

Soak until very soft, 10 to 20 minutes.

Drain the chilies and remove the stems.

Place the anise mixture, soaked chilies, garlic, and drained black beans in a food processor.

Process until the mixture is smooth.

Heat the vegetable oil in a medium-size, heavy skillet over medium heat.

Add the bean puree, watching out for spatters.

Simmer, stirring and scraping the bottom of the pan with a wooden spoon, until the mixture is thick, about 15 minutes.

Season the black bean filling to taste with salt and cool to room temperature.

Follow the basic tamales recipe (see reference recipe).

Combine the cooked or canned pumpkin puree to the lard a little at a time with the masa harina mixture.

Beat in the ground cinnamon, dark brown sugar, and salt into the pumpkin masa mixture.