Red Chili Brisket Tamales with Cilantro Sour Cream

Recipe courtesy Guy Fieri, 2007

Show: Guy's Big Bite Episode: Tamale Never Knows

Rated: 4 stars out of 5Rate itRead users' reviews (31)

RECIPE
COMMENTS & REVIEWS(31)

Cook Time:
2 hr 0 min
Level:
Intermediate
Yield:
10 servings

Times:

Prep: 30 min
Inactive Prep: 30 min
Cook: 2 hr 0 min
Total:: 3 hr 0 min

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Ingredients

3-pound beef brisket
2 tablespoons kosher salt
6 cups water, divided
4 tablespoons canola oil
2 cups enchilada sauce, store-bought
24 tamale husks
2 cups masa harina (fine corn flour)
3 to 4 cups water
2 tablespoons melted butter
1 tablespoon kosher salt, or to taste

Cilantro Sour Cream:

1 container sour cream
2 tablespoons chopped cilantro leaves
1 garlic clove, minced
1 lime, juiced
Salt and freshly ground black pepper

Directions

In medium braising pot, simmer beef in salt and 3 cups water for 1 hour or until meat can be shredded with a fork. Shred beef and let it cool completely.

In a medium saute pan, add oil, and fry meat for 3 to 5 minutes or until crispy. Add enchilada sauce and simmer for 15 minutes.

Soak husks in water for 30 minutes.

Mix masa, water, butter and salt into a thick paste.

Apply 5 tablespoons of the masa mix into the center of the corn husk. Push mix to 1-inch of the side of the husk. Add 2 tablespoons of the meat to center, fold 1 edge of the husk to the center, and then fold the other side to cover entire tamale. Fold ends over by 2-inches.

Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and allow steam to rise to the top. Steam the tamales for 30 to 40 minutes.

Meanwhile, combine all ingredients for sour cream. Cover with plastic, place in the refrigerator and let flavors meld for 30 minutes, or until ready to serve with the tamales.

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Comments & Reviews

recipe Red Chili Brisket Tamales with Cilantro Sour Cream
mickey wonder lake, IL 10-17-2009
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Great tamales!
Rated: 5 stars out of 5

These were great. I have always wanted to make my own tamales but heard how difficult they were. Not the case here. The... recipe was so easy. I was hesitant about the salt but my family assured me kosher salt was different from table salt and they were correct. We substituted pulled pork for the brisket. We did have to add another 1/2c masa harina because it was to thin. We steamed them for 80 minutes instead of 40. Great dinner we will make again and again! Read more
recipe Red Chili Brisket Tamales with Cilantro Sour Cream
Very omaha, NE 07-24-2009
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What are they thinking?
Rated: 1 stars out of 5

2 cups of Mesa will make about 16 tamales the size of your finger. And not using any baking soda will make your tamales the... texture of wet rubber. As for brisket cooking in an hour? On what planet? And tamales take from 60-90 minutes to steam! And no spices or peppers in the brisket? This recipe should be reviewed or removed. It's totally messed up! Read more
recipe Red Chili Brisket Tamales with Cilantro Sour Cream
Brett Danville, CA 06-27-2009
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I'm pissed!
Rated: 1 stars out of 5

Unfortunately I didn't look at the comments before grabbing this recipe. Thank you for wasting several hours and ruining a... Saturday evening dinner. My work is now sitting in the bin because your recipe is WRONG and ends up creating a salty, inedible, POS. Read more
recipe Red Chili Brisket Tamales with Cilantro Sour Cream
gregg austin, TX 06-21-2009
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come on, really
Rated: 1 stars out of 5

its a shame anyone would even try this recipe - its that bad. I certainly hope those are typos. here is a better recipe:... http://budurl.com/tamalesRead more
recipe Red Chili Brisket Tamales with Cilantro Sour Cream
Esly Temecula, CA 05-07-2009
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1 teaspoon of salt its plenty!!
Rated: 4 stars out of 5

I had some "recado" leftover from other cain of tamales and I decided to tried the masa from this recipe; wich is a good... recipe for corn masa. I followed as it said, but was it very salty....just next time I will cut the quantity. Anyways I still like your show and the recipes...Thank U ..Read more
recipe Red Chili Brisket Tamales with Cilantro Sour Cream
Allison Pasco, WA 04-21-2009
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Too salty!
Rated: 1 stars out of 5

I did not read the reviews before I made this. The 3 tablespoons of salt that they're asking you to put into the masa mix... definitely has to be an error because this was way too salty and we couldn't eat them. We ended up throwing them away. This is the second recipe on Food Network that has had an error and as such I am wasting time and food trying to make what are normally good recipes. Please be careful when posting these recipes for your viewers as the mistakes are disheartening!Read more