Meat mixture

1 pound ground pork meat

5 pounds ground beef

4 medium onions

5 cloves of garlic

3 tablespoons salt

3 tablespoons red pepper

5 to 7 tablespoons chili powder

1 cup water

1 cup corn meal

3 cans tomato sauce

3 tablespoons cumin

Cornmeal mixture

1 cup corn meal

1 teaspoon of salt

Steam mixture

2 cans tomato paste

1 tablespoon red pepper

2 tablespoons salt

2 1/2 tablespoons chili powder

1 tablespoon cumin

6 quarts hot water

Wrappers

15 to 18 dozen tamale paper wrappers

Set paper wrappers in water. To make meat mixture, place ground beef and ground pork in large bowl. Puree onions and garlic together.

Add to ground meat mixture. Add 3 tablespoons salt, 3 tablespoons red pepper, 5 to 7 tablespoons chili powder, 1 cup water, 1 cup corn meal, 3 cans tomato sauce and 3 tablespoons cumin to meat mixture and mix well.

Take a small amount of meat mixture and shape into a roll, long enough to fit in the wrapper, but leaving a side edge for folding. Roll in the cornmeal mixture and then roll in tamale papers. Place the roll of meat mixture to the end of paper, roll once and then fold ends to inside and continue to roll. Place tamales in a large pot. Combine ingredients for steam mixture and pour mixture over tamales. Cook for 2 hours.

When cooled, place in containers or freezer bags and add some of the steam mixture.

Note: Makes approximately 15 to 18 dozen tamales, depending on amount of filling used for each. Ground venison can also be used as a substitution for ground beef.

If using venison, eliminate the ground pork and use 6 pounds of venison that is processed with 50 percent venison and 50 percent pork.

Pat and Trudi Napier, Jeanerette