Hot Tamales 5

2 lb Ground Beef

2 med Chopped Onions

4 Cloves Blended Garlic

2 tsp (Add To Taste) Salt

8 tbs Chili Powder

1/2 cup Cold Water

1/2 cup Masa Harina

1 lrg Can Tomato Sauce

2 tsp (Add To Taste) Cayenne

2-1/2 cups Masa Harina

3 tsp Salt

2 tsp Chili Powder

1 sm Can Seasoned Tomato Sauce

2 tbs Chili Powder

*** Mix the following together raw:
Ground meat, onions, garlic, salt, chili powder, cold water, 1/2 cup masa harina (add to taste), tomato sauce, cayenne (add to taste). Set aside in refrigerator, overnight preferably.

Masa Harina Mixture for Rolling:

2-1/2 cups Masa Harina

3 tsp Salt

2 tsp Chili Powder

Take a tsp of meat mixture and roll in corn meal mixture, then put into wet tamale papers, roll and fold under the ends. Stack the folded tamales on a steam rack placed above the following mixture.

Sauce Mixture:

1 small Can Tomato Sauce (Seasoned--Salt, Chili Powder and Red Pepper)

2 tbs Chili Powder

Add water so that liquid mixture will more than cover the steam rack. Cover pot and let sauce mixture come to a boil. Lower flame to where it produces steam and cook 1 hour and 30 minutes. Remove and let cool. Place in ziploc bags with left over sauce mixture and freeze.

Yield: Approximately 20 Dozen

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Meats

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Cajun Country -- New Iberia, Louisiana