Beef Brisket Tamale Recipe Made Easy and Delicious

Nothing beats the comforting, rich flavors of a classic beef brisket tamale. This traditional Mexican-inspired dish combines tender, slow-cooked beef brisket with a fluffy, savory masa dough, all wrapped in corn husks and steamed to perfection.

Tamales have been a beloved staple for centuries, bringing families together around the kitchen table to enjoy the warmth of homemade cooking. Whether you’re preparing for a festive celebration or simply craving a hearty meal, this beef brisket tamale recipe promises to deliver on flavor, texture, and that nostalgic taste of authentic Mexican cuisine.

In this recipe, we’ll guide you through every step—from perfectly braising the brisket to crafting the masa dough and assembling your tamales. With a blend of spices and slow-cooked goodness, your tamales will be bursting with juicy, melt-in-your-mouth beef in every bite.

Plus, they’re surprisingly easy to make once you have the hang of the process. Ready to impress your family or guests?

Let’s dive into this delicious beef brisket tamale recipe!

Why You’ll Love This Recipe

Beef brisket tamales are a fantastic twist on a traditional favorite, offering deep, smoky flavors from the brisket that pair beautifully with the soft, slightly sweet masa. This recipe is perfect for home cooks looking to explore authentic Mexican cooking with a bit of a gourmet touch.

The brisket is slow-cooked until fork-tender, absorbing a rich blend of spices and aromatics that infuse every bite. The masa dough is light and fluffy, made with quality ingredients that bring the perfect texture to your tamales.

Plus, making tamales is a wonderful way to engage with family or friends in a fun, hands-on cooking experience.

Whether you’re a seasoned tamale maker or trying it for the first time, this recipe balances traditional techniques with approachable steps, ensuring success and a memorable meal every time.

Ingredients

• 3 lbs beef brisket, trimmed and cut into large chunks
• 2 tbsp vegetable oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 2 cups beef broth
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• Salt and black pepper to taste
• 4 cups masa harina (corn flour for tamales)
• 1 ½ cups lard or vegetable shortening
• 2 tsp baking powder
• 2 tsp salt
• 3 cups warm chicken or beef broth
• Corn husks, soaked in warm water for 1 hour
• Fresh cilantro for garnish (optional)

Equipment

• Large Dutch oven or heavy-bottomed pot
• Slow cooker (optional alternative for brisket)
• Mixing bowls
• Hand mixer or stand mixer
• Steamer pot or large tamale steamer
• Sharp knife and cutting board
• Measuring cups and spoons
• Kitchen towels or paper towels
• Plastic wrap (optional)

Instructions

1. Prepare the beef brisket: Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the brisket chunks generously with salt and pepper. Add the brisket to the pot and sear on all sides until browned, about 3-4 minutes per side.
2. Sauté onions and garlic: Remove the brisket and set aside. Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add spices and peppers: Stir in the cumin, smoked paprika, oregano, and chopped chipotle peppers. Cook for 2 minutes to bloom the spices.
4. Simmer the brisket: Return the brisket to the pot and pour in the beef broth. Bring to a simmer and cover. Reduce heat to low and cook gently for 3-4 hours, or until the brisket is very tender and shreds easily. Alternatively, transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
5. Shred the brisket: Once cooked, remove the brisket from the pot and shred it finely using two forks. Return shredded meat to the cooking liquid to keep moist. Set aside to cool slightly.
6. Prepare the masa dough: In a large mixing bowl, combine the masa harina, baking powder, and salt. Using a hand mixer or stand mixer, beat in the lard or vegetable shortening until the mixture resembles coarse crumbs.
7. Add broth gradually: Slowly pour in the warm broth while continuing to mix until the dough is soft and spreadable but holds its shape. A good test is to drop a small ball of dough in cold water; if it floats, it’s ready.
8. Assemble the tamales: Drain the soaked corn husks and pat dry. Spread about 2-3 tablespoons of masa dough evenly over the wide end of each husk, leaving edges free. Place a tablespoon of shredded brisket in the center of the masa. Fold the sides of the husks over the filling, then fold up the narrow end to secure.
9. Steam the tamales: Arrange the tamales standing upright in a large steamer pot. Cover with a damp kitchen towel and lid. Steam over simmering water for 1 to 1 ½ hours, checking occasionally to ensure water doesn’t run dry. Tamales are done when the masa separates easily from the husk.
10. Serve and enjoy: Let tamales cool for a few minutes before unwrapping. Garnish with fresh cilantro if desired and serve with salsa, sour cream, or your favorite toppings.

Tips & Variations

“Soaking the corn husks overnight helps prevent tearing and makes them easier to work with when wrapping your tamales.”

For a smoky depth, add a teaspoon of chipotle powder or smoked chili powder to the masa dough. You can also substitute vegetable shortening with lard for a more authentic flavor, or use a vegan shortening for a vegetarian twist.

If you prefer a spicier tamale, add extra chopped chipotle peppers or a dash of hot sauce to the shredded brisket. For a fresh twist, mix in some roasted poblanos or sautéed peppers and onions with the beef filling.

Leftover tamales freeze well: wrap each tamale in plastic wrap and store in an airtight container for up to 3 months. Reheat by steaming or microwaving wrapped tamales until warm.

Nutrition Facts

Serving Suggestions

Beef brisket tamales are wonderfully versatile and pair well with a variety of sides. Serve them with a fresh green salad or a classic Mexican rice and beans for a complete meal.

For some extra zest, add a side of tangy tomatillo salsa or a creamy avocado sauce.

These tamales also shine at brunch alongside huevos rancheros or with a side of scrambled eggs and refried beans. Don’t forget a dollop of sour cream and a sprinkle of crumbled queso fresco or shredded cheese to elevate the flavors even more.

For a lighter option, try pairing your tamales with steamed vegetables or a simple cucumber and tomato salad. And if you love exploring vegetarian recipes, check out Chinese Vegetarian Nasi Lemak Recipe Made Easy and Delicious or Veg Grilled Sandwich Recipes That Are Quick and Delicious.

Conclusion

This beef brisket tamale recipe is a fantastic way to bring the rich, hearty flavors of Mexican cuisine into your home kitchen. With tender, slow-cooked brisket and a perfectly soft masa dough, these tamales hit all the right notes for a comforting and satisfying meal.

While the process may seem intricate at first, the step-by-step guide simplifies it, ensuring delicious success even for beginners.

Whether you’re making tamales for a holiday feast, family gathering, or just because, this recipe will impress with its depth of flavor and authentic texture. Plus, it’s a wonderful gateway into the world of tamale-making, a tradition worth preserving.

Don’t forget to explore other creative meal ideas such as Backpacking Dehydrated Vegan Meal Recipes for Easy Camping to keep your culinary adventures exciting and diverse.

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