1 (9 lb.) pork roast, cooked
1 (10 lb.) beef roast, cooked
1 loaf rye bread
1 loaf white bread
6 lg. onions
5 cans tomatoes (or 4 cans tomato bits)
1 can chili powder
1 jar horseradish

Grind and mix all of above ingredients together. Cook 4 pounds cornmeal with roast juices for 30 minutes. Roll in individual tamale papers; first cooked cornmeal then large helping of meat mixture. Twist paper ends. Makes 110 large tamales.