Red Chili Brisket Tamales with Cilantro Sour Cream

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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 :(

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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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I've been making tamales with my parents since I was 3... no joke. So here's a few tips on making tamales that you'll love!

1. Use a roast - it's easier to shred and less time to cook.
2. Use a spatula/scraper to spread masa.
3. Use vegetable shortening instead of butter.
4. Be creative with the spices you use! If you want to play it a little safe - use a taco/enchilada seasoning pack to simmer the meat. I also like chopped white onions in my meat mixture.
5. If you really want your tamales to be flavorful - add a packet of taco/enchilada seasoning to your masa too.

Happy cooking!!!

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This was our first time making tamales. We followed every thing the recipe said We bought Kosher salt and added just the amt that was said because I thought it had something to do with making the meat tender. The meat was still tough at 40 minutes. It took about an hour and a half for it to get tender enough to break down with a fork.
The tamales took twice the amt of time to cook to a good tamale consistency.
We loved the sour cream sauce. And we had fun making them . . . a good night of cooking.
Next time we will try roasting the meat instead of boiling. We will definitely use abt one fourth the amt of salt. Thanks.

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Ok, so the meat is ok and so is using enchilada sauce. Makes for a decent quick filling. The texture of the masa is fine. But, wow! The salt! Waaaay too much. And it didn't make enough masa. I had to throw the whole batch away due to the salt content. I thought one tbsp of kosher wouldn't be too much... boy was I wrong!
Beware of the amount of salt, I bet it was only supposed to be a tsp... Otherwise, this would be a quick easy tamale recipe. Nothing to rave about, but will satisfy a craving... if you cut back on the salt.

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I made this to bring to a party with family and everyone enjoyed the tamoles and the cilantro sour cream dip what a hit, everyone was to bring something, mine was most impressed, and fabulous!! Thank you Guy Fieri!

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We cut down on the salt, and used "Red Chili sauce" (better than regular enchilada sauce in the spanish brand La Preferida but any brand will do.

We learned to press it out thinner on the husk and it cooked perfect.

They turned out excellent!

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Ok so I saw the episode and these looked so good I had to try them. However I was very disappointed to see all the bad review, but I tried them anyway.
The meat; I used a roast instead of brisket, and I thought it was very bland.
I think it is such a waist of time to work so hard on this meal and then use caned enchilada sauce? But whatever I fallowed the recipe.
The masa was ok, I did cut back on the salt as advised in the reviews.
I had to steam mine for about an hour, and they still didn't seem like they were the right consistency.
All and all this recipe was a LOT of work for not very yummy food. Very bland and mushy not a a tamale should be.
I will try to make tamales again, but I will look for a new recipe. Sorry Guy, but this just did not work for me at all.

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I used the basic recipe as presented minus two tablespoons of salt, added small amount of red pepper flakes, chopped orange and green bell pepper, thin sliced celery, fresh ground black pepper and Mexican oregeno. I also used more of the masa on the corn husk. Also, I steamed the tamales for 90 minutes. I was satisfied with the outcome.

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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!