Hot Tamales - cooking recipe

Ingredients

3 -4 lbs ground chuck
3 -4 lbs ground pork butt
4 medium onions
12 cloves garlic or 6 teaspoons minced garlic
1 (16 ounce) can tomato sauce
4 teaspoons salt
4 teaspoons pepper
4 teaspoons chili powder
4 teaspoons ground cumin
15 cups dry masa harina
14 cups of meat juice and water
1 -2 package corn husk

Preparation

Filling: Lightly brown pork and beef in large pot.
Add onions,garlic and spices.
Add tomato sauce to meat mixture and let it simmer.
Approximately 20 minutes or until juice comes to the top.
When meat is done drain juice from meat mixture and set aside.
Massarina Paste: Mix dry mixture and liquid together to the consistency of peanut butter.
Corn Husks: Soak both packages together over night in warm water.
Wash and drain on a towel in layers and cover with a moist towel to preserved moister until ready to use.
Cover corn husk with massarina mix and place meat mixture at the outer edge of the husk.
Roll each up making sure that there is space to turn up the top and the ends of the husk.
Cooking: The hot tamales are steamed until the hush pulls away from the massarina with out sticking.
The time is either 45-60 minutes.