Filling:

3/4 pound chicken or 3/4 pound veal or beef 3 ounces chili powder 1 small onion

3 cloves garlic 2 teaspoons salt 1 1/2 cups hot water Bay leaves

Envelope:

4 cups yellow corn meal 1 teaspoon salt

2 1/2 cups stock 1/2 pound fat

1 pound cornhusks

The "redi-cut" cornhusks may be bought. Field cornhusks must have both ends removed; immerse in cold water while filling is prepared.

Boil both meats in water to which have been added one small onion, a clove of garlic and two bay leaves. When meat is tender remove and drain stock, setting it aside to use in making envelope. Cut meat into small cubes. Heat 3 tablespoons of fat, add meat and brown. Mash 2 cloves of garlic and add to meat. Stir the chili powder and spices with hot water and mix well with the meat. Cook mixture 10 minutes.

To make the envelope: Mix 4 cups yellow corn meal, salt, half the stock and all of fat. Beat well with a wooden spoon and then add remainder of the stock. It is very important that the mixture be well beaten to make it light. Dry cornhusks on the inside, spread thinly with mixture; add one teaspoon of chili meat filling and roll up like a cigarette. Fold both ends down. Stack in a steamer and cook until well done. If a steamer is not available, place an ordinary kitchen pot lid on bottom of a deep kettle. Cover with husks and stack tamales over this in "pyramid" style. Pour four cups of boiling water over tamales, cover tightly and cook over a low flame for 45 minutes or one hour. Always serve tamales hot.