Photo: Red Chili Brisket Tamales with Cilantro Sour Cream Recipe
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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By babarnes
Clyde
on January 25, 2013
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My boys loved these. I used a pork roast taco seasoning and slowly cooked it all day. Then added black beans, a jar of salsa, roteal tomatoes with green chillies , I followed Guys recipe for the mesa with tsp. salt. I was very pleased with the out come. I will use this recipe again . I think with grilled chicken adobe style.
By amybarnes_27_11...
Manhattan, KS
on November 05, 2011
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This recipe was ok but very hard to make if you've never done it before & it just didn't turn out right & I know my way around a kitchen lol think I'll pass next time :(
By JohnEvansDD
on December 23, 2010
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Braise for 1 1/2 hrs on medium and then grind the brisket after the braising (I used my kitchen aid grinder and it made the meat great.
Be sure and add some spice to the meat (taco seasoning when you finish cooking the meat...only use 1 3/4 cups of the enchilada sauce (if you grind the meat
Use 1 Tsp of salt and 1 Tsp baking soda for the masa...and be sure it is PASTY, (you might need to double the recipe I also used an ancho chili in the masa (use 1/2 cup braising water from the beef then mash, grind, or blend, the ancho chili with the water then strain the water into the 3 cups needed for the masa
Cook for 90 Min. in the steamer...be sure and check your water!
I did do the recipe the way he said and I really liked it...but I had to make it my own!
I gotta give it 4 because EVERY recipe Guy does is 5...this one is just shy!
Guy if you are reading...give it a try!
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