• 2 (2.12-ounce) bottles mild chili powder
  • 2 (46-ounce) cans 100% vegetable juice (V-8)
  • Tamale papers, soked in water for 30 minutes
  • 2 cup water
  • 3 cup self-rising yellow cornmeal mix
  • 1 (14-ounce) can enchilada sauce
  • 2 pound ground sirloin

Preheat oven to 325F. In a large bowl, combine ground sirloin and enchilada sauce, cover with plastic wrap, and refrigerate overnight. The next day, mix cornmeal mix and water, stirring well.  Take about 1 1/2 tablespoons meat and mold cornmeal mixture around to coat the outside.  Then wrap each ...

View full recipe at Spry Living


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