Ingredients
Beef stew meat cut into ¼ inch pieces (4pounds), maiz, corn husks, Gebhardt chilli powder (1/2jar about 4 ounces), pitted ripe olives (2cans), bouillion cubes (4), water (2c), raisons (2c), chopped onion (2med.), garlic powder (1/2tsp), oregano (1tsp).

Method of preparation:-
Take a large Dutch pan, add stew meat in it and brown it in little oil, salt and pepper.Add oregano and garlic powder, raisons, bouillion cubes, water and olives in it. Cover the pan and simmer it until it gets tender about 1 hour. Add Gebhardt chilli powder in it. Wash the corn husks and kep them aside to dry them. When the tamale filling gets ready then add warm water or broth to a bowl maiz to form paste. Place the corn husks in the palm of your hand and then spread the maiz paste over the husk to form a shell for the filling that you spoon into the middle. Fold the shell over to seal the filling inside. Place the tamales folded side down in a pan and then steaming the tamales for 25 to 30 minutes or until they get heated thoroughly.