Hot Tamales

; pounds ground chuck teaspoons garlic powder 2 teaspoons red pepper 1/2 teaspoon black pepper 4 teaspoons salt 1/2 cup yellow cornmeal 4 ounces chili powder (Mexene) 2 cans tomato sauce 8oz 4 medium onion, chopped fine 1/2 cup water tamale papers 1 can enchilada sauce Hot Tamales Serves 8 Process or blend onions and 1can of tomato sauce together in food processer or blender until almost liquified. Set aside the enchalida sauce, 2oz of chili powder and the remaining can of tomato sauce. Put the rest of the ingredients in a large bowl and mix throughly with your hands. Take out one tablespoon ofmixture at atime and roll into an oblong shape about the size ofa finger. Roll in the cornmeal and wrap in the tamale papers that havebeen soaked in water to make them flexible. Layer tamales in a roasting pan and pour in enough boiling water to cover all tamales. Add 1 additional 8oz can o f tomato sauce and 1 can of enchalida sauce plus an additional 2oz of chili powder. Simmer for 2 hours with the cover on.

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