Hot tamales

80 servings

Ingredients

Quantity Ingredient
4½ pounds Ground beef
3 tablespoons Garlic powder
5 tablespoons Salt
1½ tablespoon Pepper (cayenne)
4 mediums Onions
12 ounces Tomato sauce
18 ounces Tomato paste
1 tablespoon Salt
6 ounces Water
¾ cup Yellow cornmeal
3 tablespoons Chili powder
4 tablespoons Cumin powder
1½ tablespoon Black pepper
1 pack Corn shucks
15 cups Water
6 tablespoons Chili powder

Directions

SAUCE MIX

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 1-½ tablespoons) and come out with a nice mild "burn". Nancy Submitted By NANCY COLEMAN On 12-01-94

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