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Smoked Brisket Tamales
Had some extra brisket, so came up with this recipe, which is good for brisket fans or for people who don't like spicy Mexican food, but might like tamales. I use a smoke/bake method of doing brisket. It always comes out perfect. When I have smoked the brisket for 5 hours or so, I finish it in the oven @ 250 for 5-8 hours. I find the brisket gets plenty of smoky flavor, and covering it and baking insures the meat will always be fork-tender. You can make these tamales hotter by adding Tabasco to the bbq sauce. I always save the pan juices for other things. Just let the pan cool, pour the juices into a container, put it in the freezer for a couple of hours, and the fat will rise to the top and get hard. Just skim it and throw it away. These pan juices are good for beef sandwiches or to make gravy with. See the links below, if you have not made tamales before, or go to youtube. Make sure the masa you buy is for tamales. Ingredients
- Filling:
- 1 1/2 cups shredded brisket
- 1/4 cup minced onion and 2 cloves garlic, sautéed in oil
- 1/2 cup bbq sauce, or enough to wet the brisket
- 1 cup shredded cheese of choice
- Corn masa for tamales: follow the directions on the tamal product you purchased, substituting beef broth, or 1/2 pan juices/1/2 water for the required liquid. I also add 1 tbs. of bbq rub.
Directions
- Filling:
- Saute the onions and garlic, let cool, then add them to the meat, bbq sauce and cheese.
- Fill and fold the tamales.
- Steam in the tamale pot or whatever you have rigged to sub for it for about 1 hour and 15 minutes. Check one tamale. If the masa too easily separates from the husk, steam another 30 minutes, turn off the heat and let sit 15 minutes.
- This recipe will make about 16 tamales, which easily freeze and keep for weeks.
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