4 1/2 lb. ground beef
3 tbsp. chili powder
4 tbsp. cumin powder
1 1/2 tbsp. black pepper
3 tbsp. garlic powder
5 tbsp. salt
1 1/2 tbsp. cayenne pepper
3/4 cup yellow cornmeal
4 onions
12 oz. tomato sauce
6 oz. water
1 package corn shucks

Mix together beef, seasonings and cornmeal. Set aside.

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 cornmeal. 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.

SAUCE MIX:

18 oz. tomato paste
1 tbsp. salt
15 cups water
6 tbsp. chili powder

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.

Makes about 80 tamales (depending on how large you make them).

Submitted by: KVAZQUEZ