3 1/2 to 4 lbs. ground meat (raw)
2 tsp. garlic powder
2 tsp. cayenne pepper
3 tsp. salt
1 tsp. Tony's Creole Seasoning
3 tsp. cumin
1/2 c. yellow cornmeal
2 oz. chili powder
1 can tomato sauce (15 oz.)
1/2 c. water
3 med. onions

Put tomato sauce, onions, water in blender and puree. Place all the above in large bowl or pot and mix well by hand. With a small amount at a time, roll into a small log shape. Roll each log in cornmeal. (Mix 2 1/2 cups cornmeal with 1 teaspoon salt.) Wrap in wet hot tamale papers.

Layer tamales in large Dutch oven or pan. Heat sauce to a boil and pour over tamales, covering all. Cover pan; simmer 2 hours across 2 top burners on stove top. Keep covered while cooking.

SAUCE:

15 oz. can tomato sauce
1 tsp. salt
1 oz. chili powder
Water

Purchase tamale papers at Airline Park Supermarket.