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Red Chili Brisket Tamales with Cilantro Sour Cream Recipe

Red Chili Brisket Tamales with Cilantro Sour Cream

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 31-40 of 41

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  • on January 01, 2008

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    As others have mentioned the salt has to be 3 teaspoons NOT 3 tablespoons. In fact, we just used 2 teaspoons and thought the taste was perfect. Also, the water amounts listed make no sense. If you follow the recipe you end up with masa soup. Try using about 2 cups of masa flour to 1 7/8 cup of water. Make sure you mix thoroughly...we left it in the mixer for about 3 minutes. With these adjustments the recipe worked out and tasted wonderful.

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  • on December 28, 2007

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    these were so easy to make. the masa is much easier than i ever thought! definitely use 3t. of salt, not Tablespoons and i used almost half the water.

    also, instead of beef i shredded the left over chicken from dinner (the rotisserie kind and made them the next day for dinner. also, the seasoning packets for enchilada mix are great - less preservatives and cheaper.

    i have to say i made these in less than an hour...i will definitely use left over pot roast and other meats next time.

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  • on December 28, 2007

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    very easy to make and taste good too

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  • on November 11, 2007

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    The only thing is the first time I made this recipe I followed it perfectly. And the 3 tablespoons of salt should be 3 teaspoons. Other then that it was perfect! I will be making this recipe over and over again. My family loves it! Serve it up with some 7 layer Tex-Mex dip and yummy! Thanks Guy for showing me how to make such a yummy tamale!

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  • on November 04, 2007

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    since i had the tv show to watch and follow it made it easy to make tamales with my friends
    a good thing to do on a rainy day
    thanks Guy

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  • on November 04, 2007

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    we followed the tamale recipe to a "T"....we thought the masa dough was too salty....was it really 3 Tablespoons??? other than that, the meat was great and will try it again with a different masa recipe

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  • on November 01, 2007

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    This is a great and easy to make!!! It does take some time but well worth the work!!!! I one change I made was to use chicken instead!!!

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  • on October 15, 2007

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    This is a fabulous simple recipe. I had an enjoyable morning making, and eating them. Perhaps it is my gas stove, but the brisket took 2 hours, not 1. The steaming was incomplete with the stated time - it took well over an hour. Other tamale recipes call for putting a damp cloth between the tamales and the lid while steaming to keep the tamales from drying out on the top - which was needed. Great recipe - vry innovative.

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  • on October 10, 2007

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    After years of stuggling with the huge job of making tamales...you are my hero ..Making these tamales was so very easy & were awesome in texture&flavor. I wish my mom could have had this receipe we would have made these tamales more often than just christmas holidays. I'm expermenting with different fillings now. My family thanks you as well.

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  • on September 24, 2007

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    Guy.. I was afraid to make these before I saw how easy you make it look.. I tried this and added my spin.. I added fried onions to the meat and green sauce.. I also seasoned the masa with spices.. Yummmmmmyyy =

    PS Can you show me how to make chili rellenos?

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