Prepare the massa to approximately the consistency of cookie dough. If it is too sticky add a little more masa.
Here is the prepared brisket that was finished the night before.
Spread the masa thinly over the smoother side of the corn husk to about one-half inch of the side.
Place a quantity of the meat onto the masa.
Roll up the husk and fold over the small end.
Place the prepared tamales into the container which will be used as a steamer.
Enjoy the finished tamales!
- 3 pound beef brisket
- 2 tablespoons kosher salt
- 6 cups water, divided
- 4 tablespoons oil
- 2 cups enchilada sauce *use your favorite recipe or a store bought
- 24 tamale husks
- 2 cups masa harina (which is a fine corn flour)
- 3 to 4 cups water
- 2 tablespoons melted butter
- 1 tablespoon kosher salt, or to taste
- * If possible buy the Hatch Brand, Fire-Roasted Tomato, Enchilada Sauce. This can be purchased at the store or online. It is wonderful for the tamales.
- In a medium pot, simmer beef in salt and 3 cups water for 1 hour or until meat can be shredded with a fork. Shred beef and let it cool completely.
- In a medium saute pan, add oil, and fry meat for 3 to 5 minutes or until crispy. Add enchilada sauce and simmer for 15 minutes.
- Soak husks in water for 30 minutes.
- Mix masa, water, butter and salt into a thick paste.
- Apply 5 tablespoons of the masa mix into the center of the corn husk. Push mix to 1-inch of the side of the husk. 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. Fold ends over by 2-inches.
- Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and allow steam to rise to the top. Steam the tamales for 30 to 40 minutes.