Ever wonder what to do with the leftover smoked brisket other than to make tacos and sandwiches? Brisket tamales are made from a soft masa and have a flavorful filling made from cooked brisket meat. It takes some time, but each step is relatively easy if you pre-prepare the ingredients. This brisket tamale recipe demonstrates how to make a delicious filling, fluffy masa and tasty tamale with a leftover brisket that is perfect for lunch, dinner or a family gathering.
What You Need to Make Brisket Tamales
The remainder of the brisket will impact the final flavor. Make sure the brisket is tender and juicy smoked meat. Add some beef broth to the meat if it has dried in the refrigerator during reheating.
● You'll need approximately 2-3 cups of leftover smoked brisket for the filling. In addition, you'll need one small diced onion, two minced garlic cloves, one cup of beef broth, one tablespoon of tomato paste, one teaspoon of ground cumin, half a teaspoon of smoked paprika and salt and black pepper to taste.
● Use masa harina for tamales to make masa. The ingredients you will need are about 4 cups of masa harina, two cups of warm broth, one cup of softened lard or vegetable shortening, one teaspoon of baking powder, and salt.
● Dried corn husks are also needed. You can immerse them in warm water for about 30-45 minutes to make them soft and pliable.
Prepare the Leftover Smoked Brisket
First off, take out big chunks of fat from the remaining brisket. Save a portion of the softer fat, as that will add moisture and flavor. Using two forks or clean hands, cut the meat into uniform pieces.
Heat a large pan over medium heat. Add diced onion and cook until soft. Add the garlic and cook for approximately half a minute. Add tomato paste, cumin and smoked paprika.
Add the shredded brisket and beef broth. Mix everything well. Cook filling for about 5-8 minutes. The meat should be moist, but not watery.
Sample filling before seasoning with salt. Many smoked briskets will already have seasoning added, so taste first. This filling is perfect for barbecue lovers as well as for meat cooked with halal BBQ methods. Use appropriate halal-certified ingredients when it is important to your meal.
The brisket at this point should still be tender and pliable, easily spreadable in the brisket tamales.
Make the Masa Dough
Drain soaking corn husks and hold for use. In a large bowl, put aside masa harina. Add baking powder and salt.
● Combine lard or shortening softened with warm broth in another bowl. Stir in the liquid mixture slowly while adding to the masa harina.
● Keep mixing until the dough is soft/smooth. The masa should be moist, but not sticky.
● Add warm broth, one tablespoon at a time, if the dough is dry. If it seems to be too moist, throw in a little more masa harina.
● You can use a simple texture test to help. Take a small portion of the dough and place it in your hands and spread it out. It should crack evenly around the edges.
Assemble the Tamales
Take one soft corn husk and set it on a clean work surface. The smooth side is to be uppermost.
● Place approximately 1/2 cup of masa in a long thin rectangle close to the thicker end of the husk. Allow space around the edges to fold the tamale.
● Add about one to two tablespoons of the brisket filling in the center of the masa. Don't stuff it, as it may be hard to fold if there is too much meat.
● Crumple the sides of the husk towards the middle. Next, fold the narrow end up. The filling must stay inside the masa.
● Repeat this process until you use all the filling and masa.
● When serving smoked brisket tamales to a large crowd, be sure to place a clean, damp towel over the tamales. This will keep the corn husks and masa from drying out until the rest is assembled.
The completed tamales can be served dripped with a little of your preferred barbecue sauce for an added barbecue accent. If you're looking for added smoked meat flavour in this recipe, Truboy BBQ can help.
Steam the Tamales Properly
Put water into a large steamer pot. Maintain water level below the steaming rack. The tamales should be cooked in the steam and not in the water itself.
Place tamales upright so that the folded ends are pointing down. Place them together so they do not fall over when cooking.
Cover the pot with a tight-fitting lid. Cook the tamales in the steamer for about 60-90 minutes.
Always check the water level when cooking. If necessary, add more hot water, but don't pour water directly over the tamales.
Tamales are done when the masa separates from the corn husk easily. If there is still a lot of masa on the husk, continue steaming and test again after 10 - 15 minutes.
Rest tamales for about 10 minutes after cooking before serving. This is a brief resting time which allows the masa to set.
Tips for Better Brisket Tamales
Moist brisket, where possible. Steamed meat can become tough if it is dry.
● Avoid making the masa layer so thick it causes it to stick. The thin, even layer will help to accentuate the flavor of brisket filling while not adding to the firmness of the tamale.
● Do not over-dry the corn husks. Dry husks may break open when folded.
● Don't over-pack the steamer. Allow adequate space for the steam to circulate the tamales.
● Taste brisket filling before putting together tamales. This will allow you to season and add salt to the filling before the masa is placed over it.
The brisket filling and masa can be made in advance. Cover and refrigerate until ready to assemble and steam tamales.
Conclusion
Making tamales with leftover brisket turns extra smoked meat into a satisfying homemade meal. The important methods used are: making soft masa, folding the corn husks properly, and steaming the tamales until the masa starts to detach itself. These smoked brisket tamales also go well with barbecue flavors. Looking for more smoked-meat ideas? Check out Truboy BBQ.
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