Brisket tamales

Brisket Tamales

Brisket Tamales


      • 2 quarts plus 2½ cups warm chicken or beef broth, divided
      • 1 (8-ounce) can tomato sauce
      • 1½ tablespoons plus 2 teaspoons chili powder, divided
      • 3 cups instant corn masa flour*
      • 1½ teaspoons baking powder
      • 1 teaspoon kosher salt
      • ¾ cup all-vegetable shortening
      • ¾ pound smoked beef brisket, finely chopped (about 3¼ cups)
      • 1 teaspoon Meat Church Season Salt
      • 1 teaspoon ground cumin
      • 1 (6-ounce) package dried corn husks, soaked in hot water until softened
      • Tools for leftovers or gifts

    In a 5- to 6-quart cast-iron Dutch oven, bring 2 quarts broth, tomato sauce, and 1½ tablespoons chili powder to a boil over medium heat; keep warm.

    In a large bowl, whisk together masa, baking powder, 1 teaspoon chili powder, and salt. Using a pastry blender, cut in shortening until mixture is crumbly. Gradually stir in 2¼ cups plain warm broth, and knead mixture in bowl with spatula until moist and incorporated; cover with plastic wrap.

    In a large skillet, stir together brisket, garlic, cumin, remaining ¼ cup plain warm broth, and remaining 1 teaspoon chili powder. Cook over medium heat, stirring occasionally, until heated through, 5 to 8 minutes.
    Drain corn husks, and pat dry. Cover husks with a damp towel.

    Spread about 3 tablespoons masa dough onto widest half of husk, leaving a small border around edges. Spoon 2 tablespoons brisket mixture down center of dough. Fold sides of husk over brisket, allowing dough to peel from husk; press dough together, covering brisket. Roll into a log. Fold narrow end of husk over seam, and secure with a strip of softened corn husk. Repeat with remaining masa, filling, and husks.

    In cast iron dutch oven, stand tamales vertically, open end up, in broth mixture. Bring mixture to a boil over medium heat; reduce heat to medium-low. Cover and cook for 1 hour, adding additional broth or water if needed to keep liquid within ¼ to ½ inch of top of husks. (Do not cover tamales with liquid. Adjust heat as necessary to ensure liquid stays at a gentle simmer; do not fully boil.) Serve with Charred Salsa Verde, saltine crackers, and hot sauce.


    Brisket Tamales make great Christmas gifts and FoodSaver makes it so easy!

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