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Cornmeal Tamales

['3 pounds ground beef', '1 1/2 teaspoons ground cumin', '1 tablespoon garlic powder', '1 1/2 teaspoons cayenne pepper', '1 teaspoon ground black pepper', '1 tablespoon salt', '1 1/2 teaspoons onion powder', '1/4 cup chili powder', '4 tablespoons sugar', '1/2 cup yellow cornmeal', 'Two 8-ounce cans tomato sauce', '36 pieces parchment or wax paper cut into 5-inch squares', '4 cups yellow cornmeal mixed with 2 teaspoons salt']

Combine the ground beef, seasonings, yellow cornmeal, and tomato sauce in a large bowl and mix well. Make 36 balls of approximately 2 tablespoons of the mixture, or 1 1/2 ounces per ball. Roll each ball into a cigar shape about 5 inches long. Fill a 9 by 12-inch casserole or cake pan with the dredging mixture. Dredge the individual meat "cigars" in the cornmeal until well coated. Place each cornmeal-coated "cigar" in a piece of paper and roll up the paper around the filling. In a large steamer pot, lay two layers of tamales and steam for 1 hour, covered. Serve hot.
Add 1/2 cup water and a teaspoon of salt to 10 cups corn bread crumbs and work into a paste. Cover the meat "cigars" with the paste individually instead of dredging. Proceed as directed

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