Hot Tamales

Recipe Ingredients

4 1/2 lbs	2043g / 72oz	Ground beef
3 tablespoons	45ml	Garlic powder
5 tablespoons	75ml	Salt
1 1/2 tablespoons	22ml	Pepper - (cayenne)
4 tablespoons	60ml	Onions (medium)
12 oz	340g	Tomato sauce
6 oz	170g	Water
3/4 cup	46g / 1.6oz	Yellow cornmeal
3 tablespoons	45ml	Chili powder
4 tablespoons	60ml	Cumin powder
1 1/2 tablespoons	22ml	Black pepper
1		Corn shucks
		Sauce Mix
18 oz	511g	Tomato paste
1 tablespoon	15ml	Salt
15 cups	3555ml	Water
6 tablespoons	90ml	Chili powder

Recipe Instructions

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

Source:
Big Flavors Of The Hot Sun

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