Are you craving a delicious and comforting meal that’s both impressive and surprisingly easy to make? Look no further! This Beef Brisket Tamale recipe is a fantastic blend of tender, slow-cooked brisket and the warm embrace of traditional tamales. It's a perfect dish for a family gathering, a special occasion, or simply a satisfying weeknight dinner. Get ready to experience a flavor explosion in every bite! This recipe is a testament to the magic of homemade cooking, offering a delicious alternative to takeout and a chance to create something truly special.
Ingredients:
For the Brisket:
- 3-4 lb beef brisket
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- Salt and pepper to taste
For the Tamales:
- 2 lbs masa harina (corn flour)
- 6 cups warm water or broth
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 lb lard or vegetable shortening (or a combination)
- Corn husks, soaked in hot water for at least 30 minutes
Instructions:
Step 1: Preparing the Brisket
- Season the beef brisket generously with salt and pepper.
- In a large pot or Dutch oven, brown the brisket on all sides over medium-high heat.
- Add the chopped onion and minced garlic to the pot and cook until softened.
- Stir in the crushed tomatoes, beef broth, chili powder, cumin, smoked paprika, and oregano.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 3-4 hours, or until the brisket is fork-tender. You can even slow cook this overnight for extra tenderness!
Step 2: Making the Tamale Dough
- In a large bowl, combine the masa harina, warm water (or broth for extra flavor), baking powder, and salt.
- Mix thoroughly until a smooth, slightly sticky dough forms. This may take some elbow grease, but it's worth it!
- Gradually incorporate the lard or shortening, mixing until fully incorporated. The dough should be soft and pliable. Adjust the liquid if needed to achieve the right consistency.
Step 3: Assembling the Tamales
- Once the brisket is cooked, shred it using two forks. Reserve some of the cooking liquid for extra moisture if needed.
- Spread a thin layer of the masa dough onto each corn husk, leaving about an inch of space at the top and bottom.
- Add a spoonful of the shredded brisket mixture to the center of the masa.
- Fold the sides of the husk inward, then roll it up from the bottom to create a neat package.
- Place the assembled tamales standing upright in a steamer basket.
Step 4: Steaming the Tamales
- Steam the tamales for approximately 1-1.5 hours, or until the masa is cooked through and easily peels away from the husk. Add more water to the steamer as needed to maintain a consistent steam.
Step 5: Serving and Enjoying
Carefully remove the tamales from the steamer. Let them cool slightly before peeling away the husks and enjoying these flavorful tamales. These are fantastic on their own, or you can serve them with your favorite toppings like salsa, sour cream, or guacamole.
Tips and Variations:
- For extra flavor: Marinate the brisket overnight in your favorite BBQ rub before cooking.
- Spice it up: Add a pinch of cayenne pepper or some chopped jalapeños to the brisket mixture for a spicier kick.
- Vegetarian option: Substitute the brisket with hearty vegetables like mushrooms, butternut squash, or black beans.
- Make it ahead: These tamales can be made ahead of time and frozen for later. Simply steam them from frozen, adding about 30 minutes to the steaming time.
Nutritional Information (per tamale, approximate):
This will vary depending on the ingredients used, but a reasonable estimate is:
- Calories: 300-400
- Protein: 15-20g
- Fat: 15-20g
- Carbohydrates: 30-40g
This Beef Brisket Tamale recipe is a hearty and flavorful dish that's perfect for any occasion. It's a delicious way to enjoy a classic comfort food with a Southwestern twist. Happy cooking!