Brisket Tamales (with Leftover Brisket)
I don’t know anyone who goes through the trouble to prepare and cook a brisket for 6 hours plus, and doesn’t make enough for leftovers. It is great simply re-heated in the sauce. It also freezes well and can be repurposed in tons of other great dishes like tamales, tacos, soups, and sandwiches.
I’ve posted my popular beef brisket recipe several times, including in September 2022 here, and originally in April 2013 here. The recipe is simple but the cooking time is long…so definitely cook a big enough brisket for leftovers!
Brisket Tamales Recipe
Brisket
If brisket was frozen, defrost overnight in the refrigerator.
To prepare leftover brisket for tamales, stir equal amounts of onion powder, garlic powder, ground cumin, chili powder, and Mexican oregano into a cup or two of beef broth. The amounts needed will depend on how much brisket is leftover.
Pour seasoned beef broth over the cooked leftover brisket. Cover tightly and cook at 300°F for two hours until the brisket is falling apart. Remove from oven, let cool, then shred the meat with forks.
Corn Husks
Meanwhile, rinse corn husks well and soak in room temperature water.
Masa
To make the tasty masa, start with 5 lbs. “masa preparada” from a local Mexican market. Shout out to our beautifully stocked La Tapatia Market on Eastern Avenue in Las Vegas.
Let masa preparada come to room temperature in a large mixing bowl. Melt 5 tablespoons of lard on stovetop in a small pan. Add lard, about one cup of chicken stock, and about a teaspoon of kosher salt to the masa.
The masa preparada already contains baking powder, but a bit more can be sprinkled over the masa to make it a little lighter.
Mix together with hands to make a light fluffy masa.
Prepare Tamales
Dry the corn husks with kitchen towels.
Spread masa across the husk, to the edges, not too thick, leaving a little room at the top and more room at the bottom to fold it up. Spoon shredded brisket over the masa. Fold over each side, then fold up the tail to make a bundle. Use shredded strings of corn husk to tie up the bundle.
Cook bundles in a deep pot with a strainer basket on the bottom. Fill water to the bottom of the strainer basket. Fit tamale bundles snugly in the basket, with the open end on top.
Steam, covered, for about an hour. Periodically check the pot so it doesn’t run out of water. To check for doneness, carefully open one tamal. The masa should pull away easily from the husk and hold its shape. If it sticks heavily or looks doughy, it needs more time. Cooking time will depend on thickness and how tightly they are packed into the pot.
To Serve
Let cooked tamales rest for 15 minutes. Unwrap and place on serving plates. Top with favorite toppings.
These toppings added a perfect blend of flavor, color, heat, and texture: Mexican crema, guacasalsa, diced tomatoes, Hatch green chiles, crumbled queso fresco, chopped cilantro.
Guacasalsa is fresh avocado, charred tomatillo, lime juice, salt and pepper blended in a blender with a little water to a spoonable sauce consistency.
More Leftover Brisket Recipes
Beef Soup with Brisket, Horseradish Matzoh Balls
Hanukkah Brisket Tamales in Banana Leaves
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