2 3/4 lb. beef
5 1/2 lbs. pork
2 (8 oz.) pkgs. Ojas (husks)
Black olives
3/4 c. raisins
1 whole medium onion
3 cloves garlic
2 tbsp. salt
1 c. oil
1 c. flour
1 gallon Las Palmas Chili Sauce
Approximately 1 1/2 tbsp. salt
10 lbs. prepared masa

In a large stock pot, put in beef and pork. Add enough water to cover. Bring to a boil; skim off foam and add onion, salt, and garlic. Cover and cook until tender over low heat. Remove meat and cut into small cubes. Set aside. Brown the flour slightly in hot oil. Add the chili sauce slowly so as not to let it get lumpy, constantly stirring. Add salt and raisins. Cook until thickened. Add meat. Allow sauce to cool completely before using for the tamales.

Husks: Soak husks in very hot water. When soft and pliable, remove silks. Wash thoroughly, separating husks. Drain. Do not let dry out. Place 1 heaping tablespoon masa on husk and spread in center of husk. Add about 1 heaping tablespoon of meat filling and add 1 olive. Fold or roll the husk and bring up long end. Use a steam pot with about 1 inch of hot water at bottom.

Place tamales upright on steamer tray. Loosely pack so that steam can ventilate around the tamales. Place a wet towel over the tamales. Cover and bring to a boil. Reduce heat; keep steaming for about 45 minutes to 1 hour. Turn off and let set about 10 minutes. Remove and serve.