Hot Tamales

Ingredients

• 2 to 2 1/2 dozen dried corn husks
• 1/2 pound bulk pork sausage
• 1 pound ground chuck
• 3 tablespoons chili powder
• 1 tablespoon salt
• 4 cups yellow cornmeal
• 1 1/2 teaspoons salt
• 3/4 cup shortening
• 1 3/4 cups boiling water

Preparation

1. Place corn husks in a large container; cover with hot water. Let stand 1 to 2 hours or until softened. Drain well; pat dry.
2. Combine meat, chili powder, and 1 tablespoon salt; mix well.
3. Combine cornmeal, 1 1/2 teaspoons salt, shortening, and boiling water in a large mixing bowl; stir until shortening melts and mixture is well blended.
4. Place 2 tablespoons cornmeal mixture down center of each husk; spread to within 1/2 inch of edge. Place 2 tablespoons meat mixture on cornmeal, spreading evenly. Fold sides of husk to center, enclosing filling completely. Fold pointed end under; tie with string or strips of corn husk. (If husks are too narrow, overlap 2 husks to make a wide one. If husks are too wide, tear off one side.)
5. Layer tamales in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer 40 minutes. Drain well. Serve tamales in husks. Remove husks before eating.