6 lbs. lean boneless roast
3/4 lb. suet
1/2 box paprika
1 tbsp. salt
17 pieces garlic
4 hot chili peppers
2 1/2 tbsp. chili powder
2 1/2 tbsp. comino seeds
1 tsp. red pepper
1/2 tsp. black pepper
1 tbsp. paprika
3 boxes white corn meal
3 pkgs. corn husks
Ball of string

Place meat, suet, 1/2 box of paprika, and 1 tablespoon salt in a large roaster with enough water to cover meat and suet well. Place in oven at 300 degrees until very tender. Remove from oven and remove meat and suet to cool. Set broth aside for cooking tamales.

While meat is cooling place corn husks in hot water to soften: when they are soft take them apart and remove silks then place in clean hot water to keep soft.

Using a meat grinder: grind meat (along with just enough suet to help meat stick together) garlic, and chili peppers, alternating each as you grind. Add to meat mixture, chili powder, comino seeds, red pepper, black pepper, and the 1 tablespoon paprika and mix well. Set aside. Make cornmeal mixture in small batches at a time by putting 3 cups boiling water in a bowl and gradually adding corn meal until you have a spreadable mixture about the thickness of pudding, salt to taste.

Before rolling hot tamales, spread newspaper on table and cover working area with wax paper. Drain corn husks several dozen at a time so they don't dry out. Lay husk with smooth side up and large end to your right, spread corn meal mixture along side next to you an area about 3 1/2 long and 3 inches wide leaving about 3/4 inch at large end on your right.

Sprinkle approximately 3 tablespoons of meat mixture down center of corn meal. Roll up, then fold up the 3/4 inch bottom end. When you have rolled 6 tamales place them in a bundle with folded ends toward center of bundle, tie bottom of bundle with string about 1/2 inch from bottom and top of bundle about inch from top, then tie ends of strings together so they cannot slide off end of bundle. Be sure they are tied very snug. When you have several bundles tied place them in the hot broth and simmer (do not boil) for at least 1 hour. Then place remainder of bundles in broth and cook. Serve plain or topped with chili and cheese or picante sauce.

Will keep in refrigerator 1 week and freezes well. Makes approximately 10 to 12 dozen.