| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Main dish, Mexican, Beef |
80 |
Servings |
INGREDIENTS
| 4 1/2 |
lb |
Ground beef |
| 3 |
tb |
Garlic powder |
| 5 |
tb |
Salt |
| 1 1/2 |
tb |
Pepper (cayenne) |
| 4 |
md |
Onions |
| 12 |
oz |
Tomato sauce |
| 6 |
oz |
Water |
| 3/4 |
c |
Yellow cornmeal |
| 3 |
tb |
Chili powder |
| 4 |
tb |
Cumin powder |
| 1 1/2 |
tb |
Black pepper |
| 1 |
pk |
Corn shucks |
| 18 |
oz |
Tomato paste |
| 1 |
tb |
Salt |
| 15 |
c |
Water |
| 6 |
tb |
Chili powder |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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