3 lbs. ground meat (pre packaged rolls are best)
2 tbsp. garlic powder
3 tbsp. red pepper (cayenne) (1 tbsp. - not so hot)
1/2 tbsp. black pepper
3 tbsp. salt
1/2 c. cornmeal
1 (2 oz.) bottle chili powder
1 sm. can tomato sauce
3 med. onions
1/2 c. water
3 tbsp. cumin powder
2 pkgs. hot tamale parchment papers - you will not use all of them
1 sm. can tomato paste
1 oz. chili powder

Put onions, 1/2 cup water and tomato sauce in blender - puree. Put all ingredients, except for cornmeal in a roast pan and mix well by hand. Roll in oblong ball, roll in cornmeal, then wrap in papers. (Wet papers first so they won't be so stiff.) Put all tamales in a roasting pan; layer in opposite directions.

Put 1 small can tomato paste, 1 ounce chili powder in pot of boiling water to dissolve and then pour over hot tamales to completely cover. Simmer 2 hours with cover on. You might want to place something heavy over tamales to keep them from unfolding.

Makes about 150.