Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 1/2 lb Ground beef 6 oz Water
3 tb Garlic powder 3/4 c Yellow cornmeal
5 tb Salt 3 tb Chili powder
1 1/2 tb Pepper (cayenne) 4 tb Cumin powder
4 md Onions 1 1/2 tb Black pepper
12 oz Tomato sauce 1 pk Corn shucks

-------------------------SAUCE MIX------------------------------
18 oz Tomato paste 15 c Water
1 tb Salt 6 tb Chili powder

Mix together beef, seasonings and cornmeal. Put onions tomato sauce
and water in blender. Add to rest of ingredients and mix well. Roll
about 1 tablespoon in palm of hand oblong and roll in corn meal. Wet
the tamale papers and put the meat mixture in the corn husk. Fold on
one end and roll.

Put 1 layer and then in the opposite direction lay another row.
Place them in a heavy pan or roaster. Place ingredients for sauce in
a large pot. Bring to a boil. Place a rack or an oven utensil on top
of tamales so they don't float. Pour hot mixture over this and cook
across 2 burners on very low heat for 2 hours.

Velma Hession

Makes about 80 tamales depending on how large you make them

NOTE: This recipe comes from my sister's Cajun MIL and is RATHER HOT.
I use much less red pepper than the recipe calls for (about 1
teaspoon instead of 1-1/2 tablespoons) and come out with a nice mild
"burn". Nancy Submitted By NANCY COLEMAN On 12-01-94

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