Hot Tamales 2

2 lb pork and beef ground meat, mixed together

2 med onions, chopped fine

4 pods garlic, chopped fine

3 tsp salt

8 tbs chili powder

1/2 cup water

1/2 cup yellow corn meal

1-1/2 cups tomato sauce

Combine above ingredients together. Do not cook.

Corn Meal Mixture:

Mix following ingredients together:

3 cups yellow corn meal, plus 3 tsp of salt

1 small can paprika

1 tsp chili powder

Take a tbs of corn meal mixture and put on wax paper. Take a heaping tbs of meat mixture and roll out about size of a finger (use your own judgement of how big you want to make your tamales). Roll mixture into corn meal mixture until well coated then wrap into paper wrappers. (Note: you have to boil the wrappers in water for a few minutes in order to soften them and they will be easier to handle when rolling.) Crisscross tamales in pot. Add enough water, plus 1/2 cup tomato sauce and two teaspoon chili powder to cover tamales. As soon as water comes to a boil, cover pot and reduce heat to simmer and cook for one hour and 15 minutes. Do not let boil in cooking process.

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Cajun Country -- New Iberia, Louisiana