Source: Kitts Cafe, Knoxville, Tennessee

Filling
14 pounds ground chuck
4 pounds sausage
4 cups Crisco solid shortening
6 tablespoons garlic salt
1/2 cup Mexene
2 cups chili powder
2 cups paprika
1/2 cup cayenne pepper
2 large onions, finely chopped

Batter
5 to 7 pounds cornmeal
2 cups Crisco solid shortening

Filling: Mix all ingredients for the filling together. Roll into egg-shape balls.

Batter: Add enough very hot water (approximately 6 cups) until mixture will hold together and be pliable. Put mixture around each ball of meat filling. Wrap in tamale paper or prepared corn husks, and steam for 45 minutes.

Makes 15 to 20 dozen, depending on size.