Red Chili Brisket Tamales with Cilantro Sour Cream

Name: Red Chili Brisket Tamales with Cilantro Sour Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -pound beef brisket; 2 tablespoons kosher salt; 6 cups water, divided; 4 tablespoons canola oil; 2 cups enchilada sauce, store-bought; 24 tamale husks; 2 cups masa harina (fine corn flour); 3 to 4 cups water; 2 tablespoons melted butter; 1 tablespoon kosher salt, or to taste; 1 container sour cream; 2 tablespoons chopped cilantro leaves; 1 garlic clove, minced; 1 lime, juiced; Salt and freshly ground black pepper

Servings: persons

3 -pound beef brisket
2 tablespoons kosher salt
6 cups water, divided
4 tablespoons canola oil
2 cups enchilada sauce, store-bought
24 tamale husks
2 cups masa harina (fine corn flour)
3 to 4 cups water
2 tablespoons melted butter
1 tablespoon kosher salt, or to taste
1 container sour cream
2 tablespoons chopped cilantro leaves
1 garlic clove, minced
1 lime, juiced
Salt and freshly ground black pepper

1
In medium braising pot, simmer beef in salt and 3 cups water for 1 hour or until meat can be shredded with a fork.
2
Shred beef and let it cool completely.
3
In a medium saute pan, add oil, and fry meat for 3 to 5 minutes or until crispy.
4
Add enchilada sauce and simmer for 15 minutes.
5
Soak husks in water for 30 minutes.
6
Mix masa, water, butter and salt into a thick paste.
7
Apply 5 tablespoons of the masa mix into the center of the corn husk.
8
Push mix to 1-inch of the side of the husk.
9
Add 2 tablespoons of the meat to center, fold 1 edge of the husk to the center, and then fold the other side to cover entire tamale.
10
Fold ends over by 2-inches.
11
Place a colander in large pot of boiling water, but do not let the colander touch the water.
12
Place the tamales in the colander, cover and allow steam to rise to the top.
13
Steam the tamales for 30 to 40 minutes.
14
Meanwhile, combine all ingredients for sour cream.
15
Cover with plastic, place in the refrigerator and let flavors meld for 30 minutes, or until ready to serve with the tamales.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 -pound beef brisket, 2 tablespoons kosher salt, 6 cups water, divided, 4 tablespoons canola oil, and more.

Yes, Red Chili Brisket Tamales with Cilantro Sour Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!