Aaron Lemelle Lastie

Shirley’s Hot Tamales

Beef Stock:

• 5 Quarts of Beef Stock
• 2 table spoon of salt
• 2 cus of chili powder
• 2 tablespoons of red pepper
• 3-8 oz. cans of tomatoes sauce
• 1 table spoon of cumin
• 1 cup of vegetable oil
• 4 to 5 cups of corn meal

Method:
1. Let beef stock come to a boil.
2. Then add salt, chili powder, red pepper, tomatoe sauce, cumin & vegtable oil and stir.
3. Allow for stock to come to a complete boil again. Then add corn meal and stir with wire whisk an let it cok on a low fire for 5 to 10 minutes.

Ground Beef:

• 5 lbs of ground beef
• 1 cup of chili powder
• ¼ cup of red pepper
• ¼ cup of salt
• 2 table spoons of cumin

Method:
1. Add ground beef and all ingredients into a pot lit it simmer then stir.
2. When ground beef is fully cook let it cool.

Corn Husks:

• 12 quarts of water
• 2 bundles of husks

Method:
1. Let 12 quarts of water come to a boil.
2. Then add corn husks.
3. And let the corn husks boil till golden brown.

Enjoy!