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1
For the filling: In a medium pot set over medium heat, add the ground beef, 2 teaspoons of the garlic salt, 1 tablespoon of the salt and the cayenne and then add enough water to cover the mixture, about 4 cups.
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2
Bring to a simmer and cook until the meat is cooked through, 25 to 30 minutes.
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3
Strain the meat and reserve the cooking liquid for a later use.
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4
In a food processor, process the meat to a medium-fine consistency and add the remaining 1 tablespoon garlic salt, the remaining 1 teaspoon salt, the kidney fat, garlic, onion and cumin.
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5
Mix well, cover and refrigerate until cool, at least 2 hours or up to overnight.
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6
For the cornmeal mixture: In a large bowl, combine the cornmeal, chili seasoning, kidney fat, onion and garlic, and mix well.
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7
Add 1/2 cup of the reserved beef liquid and, using your hands, mix to incorporate all the ingredients.
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8
Continue to add more liquid until the mixture can be pressed into a ball in your hand and will hold its shape even when tossed around lightly, about 1/4 cup.
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9
Cover and place the cornmeal mixture in the refrigerator for at least 2 hours or up to overnight.
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10
After the meat mixture and cornmeal mixture have cooled, run both mixtures through the food processor separately to achieve smooth and uniform textures to build the tamales.
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11
Dip the tamale wrappers in water or soak the cornhusks in hot water to soften.
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12
Lay the wrappers flat on the work surface.
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13
Scoop about 3 tablespoons of the chilled cornmeal mixture and form it into a boat about 4-inches long and 1 1/2-inches wide.
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14
Fill the center of the cornmeal boat with 2 teaspoons of the meat mixture and then pinch the cornmeal to cover and seal in the ends.
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15
Repeat for the remaining cornmeal and beef, making 18 to 25 tamales total.
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16
Roll the tamales in the wrappers, folding over one end and leaving the other end open.
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17
Fold the open end over and tie three tamales into a bundle; repeat for the remaining tamales.
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18
Refrigerate the tamales for 2 hours before cooking.
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19
For the boil mixture: Add 8 cups water, the salt, cumin, cayenne and garlic powder to a pot and bring to a simmer.
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20
Place the tamales in a separate pot with the open ends facing up.
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21
The tamales should be tightly packed so they all stand upright.
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22
Pour the simmering boil mixture over the tamales.
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23
Cover and cook for 3 hours over medium heat.
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24
Remove from the heat and set aside for 30 minutes.
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25
Add enough water to cover the tamales and cook for 1 more hour.
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26
Remove the tamales from the pot and unwrap.
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27
Serve warm with chili.
