There’s something magical about the combination of tender, smoky brisket and the soft, flavorful masa of a tamale. This dish brings together the best of two worlds—classic barbecue and traditional Mexican comfort food. It’s a hearty, satisfying recipe that’s perfect for family gatherings, celebrations, or just when we’re craving something truly special.
Tamales have been a cherished staple in Mexican cuisine for centuries, and adding brisket gives them a delicious twist that’s hard to resist. We love how the rich, slow-cooked meat pairs beautifully with the earthy masa and bold spices. Plus, making tamales is a fun, hands-on experience that brings everyone together in the kitchen.
Brisket Tamale Recipe
Embark on a culinary journey with this Brisket Tamale Recipe that combines the smoky richness of brisket with the soft, flavorful masa. Follow our step-by-step guide to recreate this savory dish in your kitchen.
Ingredients
For the Brisket Filling:
- 2 pounds cooked brisket, shredded
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- 2 tablespoons tomato paste
- Salt and black pepper to taste
For the Masa:
- 4 cups masa harina
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable shortening or lard, at room temperature
- 3 cups chicken broth (warm)
Assembly & Preparation:
- 20-25 corn husks, soaked in warm water for 30 minutes
- Twine or strips of corn husks for securing
Step-by-Step Instructions
1. Prepare the Brisket Filling
In a large skillet over medium heat, add the shredded brisket. Stir in the beef broth, chili powder, cumin, paprika, garlic powder, onion powder, and cayenne pepper. Incorporate the tomato paste and season with salt and black pepper. Cook for 8-10 minutes or until the flavors meld together and the mixture slightly thickens. Set aside to cool.
2. Make the Masa Dough
In a large mixing bowl, combine the masa harina, baking powder, and salt. Using your hands or a mixer, blend the vegetable shortening or lard into the masa mixture until crumbly. Gradually add the warm chicken broth, 1/2 cup at a time, mixing constantly until a soft, pliable dough forms. The masa should be spreadable but not sticky.
3. Assemble the Tamales
- Drain the soaked corn husks and pat them dry. Lay one husk flat on a clean surface with the narrow end pointing upward.
- Spread about 2 tablespoons of masa dough in the center of the husk, leaving a border of about 1 inch around the edges.
- Place 1-2 tablespoons of the brisket filling into the center of the masa layer.
- Fold the sides of the husk together to enclose the filling, then tuck the narrow end upward. Secure with twine or a strip of corn husk if necessary.
4. Steam the Tamales
Arrange the tamales upright in a steamer pot with the open ends facing upward. Ensure they’re snug but not overcrowded. Pour water into the steamer pot, ensuring it doesn’t touch the tamales. Cover with a damp kitchen towel and place the lid on tightly.
Steam on medium heat for 1 1/2 to 2 hours, ensuring the water level stays consistent by adding more, as needed. The tamales are ready when the masa pulls away cleanly from the corn husk.
Tip: Allow the tamales to rest for about 15 minutes after steaming to firm up.
Quick Reference Table
| Component | Quantity | Key Notes |
|---|---|---|
| Brisket Filling | 2 lbs cooked brisket + spices | Use flavorful, shredded brisket for best results. |
| Masa Dough | 4 cups masa harina + shortening | Ensure masa is smooth and pliable. |
| Corn Husks | 20-25 soaked husks | Soak until fully pliable for easy wrapping. |
| Steaming Time | 1.5 to 2 hours | Keep water level consistent during steaming. |
Ingredients
To make these Brisket Tamales bursting with flavor, we’ll need a combination of fresh ingredients for the brisket, masa dough, and filling. Let’s break it down to keep things organized and easy to follow.
For The Brisket
- 3 lbs smoked brisket, shredded (ensure it’s succulent and tender for the best result)
- 1 cup beef broth or stock (to moisten and enhance the brisket’s richness)
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- Salt and pepper to taste
- 1 tbsp vegetable oil
For The Masa Dough
- 4 cups masa harina (corn dough flour)
- 1 1/3 cups lard or vegetable shortening (cold and cut into pieces)
- 2 tsp baking powder
- 1 tsp salt
- 3 1/2 cups warm chicken broth (adjust slightly to achieve the right consistency)
For The Filling
- Shredded brisket prepared as above (use around 3 tbsp per tamale)
- Corn husks, soaked in warm water (about 30-40 for this recipe)
- 1-2 cups of your favorite red or green salsa for layering additional flavor
Optional Toppings And Garnishes
Take your Brisket Tamales to the next level with creative toppings:
- Crumbled cotija cheese
- Freshly chopped cilantro
- Diced avocado or guacamole
- Sour cream or Mexican crema
- Extra salsa (red or green, as desired)
- Lime wedges for a zesty finish
Tools And Equipment
To make brisket tamales effortlessly, having the right tools and setup is crucial. From preparing the masa dough to assembling and steaming the tamales, these tools will streamline the process and ensure perfect results.
Essential Cooking Tools
Here is the list of essential tools you’ll need for preparing the brisket tamale recipe:
- Large mixing bowls: For mixing the masa dough and brisket filling.
- Measuring cups and spoons: To ensure precise measurements for ingredients.
- Sharp knife and cutting board: For chopping onion, garlic, and any garnishes.
- Potato masher or fork: Perfect for shredding the cooked brisket finely.
- Wooden spoon or spatula: To stir the masa dough and mix seasonings.
- Tamale spreader or back of a spoon: Eases evenly spreading masa on corn husks.
- Kitchen tongs: For handling hot tamales during steaming.
- Clean kitchen towels: To cover and keep the tamales moist during assembly.
- Corn husks: Soaked and pliable, an absolute must for wrapping the tamales.
Proper tools ensure smoother handling of the ingredients and precise preparation of each tamale.
Steam Setup
Steaming the tamales properly is the key to achieving soft and flavorful results. Here’s how we set up our steam station:
- Large stockpot with a steam rack: The stockpot should have enough room to fit your tamales standing upright on a steam rack or a colander.
- Lid for the pot: Essential to trap steam and cook tamales evenly.
- Small heatproof bowl (optional): Place it upside down in the pot if the steam rack doesn’t elevate tamales above the water level.
- Aluminum foil or leftover corn husks: Use these to cover the tamales, which helps lock in steam.
- Kitchen thermometer (optional): To monitor steam temperature and ensure tamales don’t dry out.
Pro Tip: Always check that the water level stays below the steam rack to prevent soggy tamales. Add hot water as needed during the steaming process to maintain steady steam.
Directions
Let’s dive into the step-by-step process of creating brisket tamales. Follow these precise instructions, and you’ll enjoy flavorful tamales with tender brisket and soft masa.
Prepare The Brisket
- Shred the Brisket: Start with 2–3 cups of pre-cooked, smoked brisket. Using two forks, shred the brisket into small pieces or bite-sized strands.
- Cook with Flavor Enhancers: Heat 2 tablespoons of oil in a skillet over medium heat. Add ½ cup of diced onion and 2 minced garlic cloves. Sauté until fragrant.
- Simmer the Mixture: Add the shredded brisket to the skillet. Pour in 1 cup of beef broth and 1 teaspoon of chili powder. Add ½ teaspoon each of cumin and smoked paprika for a rich, smoky flavor. Stir until combined, and simmer for 10 minutes until the liquid thickens slightly.
- Cool and Set Aside: Let the filling cool completely before assembling the tamales.
Make The Masa Dough
- Combine the Dry Ingredients: In a large bowl, whisk together 3 cups of masa harina, 1 teaspoon of baking powder, and 1 teaspoon of salt.
- Mix the Fat and Dough: In a separate bowl, beat ¾ cup of lard (or vegetable shortening) with a hand mixer until fluffy. Gradually mix the fat into the dry ingredients until crumbly.
- Incorporate the Broth: Slowly pour 2½–3 cups of warm chicken broth into the mixture, stirring until the dough forms a smooth, pliable consistency that can be spread easily.
- Test the Dough: Drop a small ball of masa into a glass of water. If it floats, the masa is ready. If it sinks, add a little more lard and whip again.
Prepare The Filling
- Combine Brisket and Sauce: Stir the cooled brisket with your desired tamale sauce or keep it plain for a stronger smoked brisket flavor. Use about 1 cup of red or green enchilada sauce for moisture and spice.
- Optional Add-ins: Mix in extras like diced roasted green chilies, shredded cheese, or cilantro for added texture and taste.
Assemble The Tamales
- Soak Corn Husks: Soak 15–20 corn husks in hot water for 30 minutes, then pat them dry.
- Spread the Masa: Lay a husk flat, smooth side up. Spread 2–3 tablespoons of masa dough evenly across the wide end, leaving a 1-inch border at the edges. Use a tamale spreader or the back of a spoon for an even layer.
- Add the Filling: Place 1–2 tablespoons of brisket filling in the center of the masa. Avoid overfilling to ensure easy rolling.
- Roll the Tamale: Fold the sides of the husk over the filling, wrapping it tightly. Then, fold the narrow end upward to enclose the tamale. Tie with kitchen twine if preferred. Repeat until all husks are filled.
- Steam the Tamales: Place tamales upright in a large stockpot with a steam rack. Add water below the rack, cover with a lid, and steam for 1–1.5 hours. Check occasionally to ensure the water level stays adequate.
- Test for Doneness: The tamales are ready when the masa easily peels away from the corn husk. Serve immediately with your favorite toppings like cotija cheese, sour cream, and lime wedges.
Cooking Instructions
Brisket tamales combine bold, smoky flavors with soft, tender masa, creating a dish that’s both an art form and comfort food. Here, we’ll take you through the final crucial steps to ensure your tamales are perfectly steamed and ready to serve.
Steam The Tamales
- Prepare the steaming pot: Use a large stockpot with a steam rack or steamer insert. Add 2-3 inches of hot water to the pot, making sure the water doesn’t touch the tamales. Line the rack with leftover corn husks to prevent sticking.
- Arrange the tamales: Place the tamales upright, with the open end facing up. Pack them snugly but don’t overcrowd them, allowing steam to circulate.
- Cover and steam: Lay additional corn husks or a clean kitchen towel over the tamales to trap moisture. Cover the pot with a tight-fitting lid to prevent steam from escaping.
- Cook time: Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and steam for 50-60 minutes. Keep an eye on the water level and add hot water as needed to maintain steaming.
- Pro tip: Avoid uncovering the pot too often, as this can release steam and affect cooking. A steady, low boil ensures even cooking for the perfect tamales.
Check For Doneness
- Test the masa texture: After 50 minutes, select one tamale and carefully open the husk. The masa should feel firm and easily separate from the husk without sticking.
- Adjust cooking time if needed: If the masa is still sticking or seems undercooked, reseal the husk and return the tamale to the pot. Continue steaming for an additional 10-15 minutes, checking at regular intervals.
- Monitor water level: Ensure the water level remains constant throughout. Add hot water if necessary to avoid burning the pot’s bottom.
- Final check: Let the cooked tamales sit for 5-10 minutes after steaming to set the masa. This resting period helps enhance the texture and flavor.
Make-Ahead Instructions
Preparing brisket tamales ahead of time is a fantastic way to save effort while enjoying their rich and hearty flavors later. These tips will ensure your tamales remain fresh and delicious for whenever you’re ready to serve.
Storing Tamales
To maintain the best texture and taste, proper storage techniques are essential. Follow these steps:
- Refrigerating: Wrap leftover or uncooked tamales individually in plastic wrap to keep them airtight. Then, place the wrapped tamales in a sealed container or freezer bag. Stored in the fridge, they remain fresh for 3 to 4 days.
- Freezing: For longer storage, arrange the wrapped tamales in a single layer inside a freezer-safe container or bag. Frozen tamales retain their quality for up to 6 months. Always label the container with the date for easy tracking.
| Storage Method | Shelf Life | Best Practice |
|---|---|---|
| Refrigeration | 3-4 days | Wrap in plastic wrap and seal in a container or bag |
| Freezing | Up to 6 months | Keep in single layers for easy reheating |
Reheating Tips
Reheating brisket tamales properly ensures they are moist and flavorful. These methods work best:
- Steaming: Heat leftover tamales in a steamer for 15-20 minutes if refrigerated or 20-25 minutes if frozen. This method preserves the original texture of the masa and filling.
- Microwave: Wrap tamales in a damp paper towel and microwave for 1-2 minutes if refrigerated. For frozen tamales, microwave in 30-second increments until thoroughly warmed.
- Oven: Preheat the oven to 350°F. Wrap each tamale in aluminum foil to lock in moisture, and bake for 15-20 minutes (refrigerated) or 20-30 minutes (frozen).
| Reheating Method | Refrigerated Time | Frozen Time | Best For |
|---|---|---|---|
| Steaming | 15-20 minutes | 20-25 minutes | Preserving texture and moisture |
| Microwave | 1-2 minutes | Incremental (30 secs) | Quick individual servings |
| Oven | 15-20 minutes | 20-30 minutes | Large batches with locked-in flavor |
Serving Suggestions
Brisket tamales are a versatile dish that allows us to get creative with presentations and accompaniments. Whether served as the centerpiece of a meal or as part of a larger spread, there are plenty of ways to highlight their bold flavors and hearty textures. Here are some serving suggestions to inspire:
1. Classic Garnishes
Pairing brisket tamales with traditional garnishes elevates their appeal and adds layers of flavor and texture. We recommend topping them with:
- Crumbled Cotija cheese for a salty tang.
- Fresh cilantro leaves for a vibrant, herbaceous note.
- Diced avocado or guacamole for creaminess.
- A dollop of sour cream to balance the smoky brisket.
- Fresh lime wedges for a citrusy kick.
2. Salsas and Sauces
Offering a range of salsas allows everyone to customize their tamales. Here are some great options:
| Salsa Type | Description |
|---|---|
| Classic Red Salsa | Made with roasted tomatoes, chili peppers, garlic, and onion for a rich and smoky flavor. |
| Green Salsa (Salsa Verde) | Tomatillo-based sauce with jalapeños and cilantro for a tangy, fresh touch. |
| Chipotle Crema | A creamy blend of sour cream and chipotle peppers, offering smoky heat. |
| Mole Sauce | A luxurious and traditional pairing featuring complex spices and chocolate. |
3. Side Dishes
Complete the meal by adding complementary side dishes that enhance the tamales’ rich flavors. Some of our favorites include:
- Mexican rice for a hearty and colorful addition.
- Refried beans or black beans for protein-packed sides.
- Elote (Mexican street corn) topped with chili powder, crema, and lime juice.
- Fresh salad with a light vinaigrette, balancing the tamales’ savory richness.
4. Beverage Pairings
No tamale feast is complete without a refreshing beverage to accompany it. Some excellent options are:
- Agua Fresca: Light and fruity drinks like hibiscus (Jamaica) or horchata pair wonderfully.
- Mexican beer: Consider a cold lager or amber ale to cut through the richness.
- Margaritas: The citrusy punch complements tamales beautifully.
- Hot chocolate (champurrado): A traditional pairing, especially during cooler months or festive occasions.
5. Dessert for a Sweet Finish
Follow up the savory tamales with classic Mexican desserts to complete the experience. We recommend:
- Churros: Crispy, cinnamon-dusted treats are a hit with everyone.
- Flan: Creamy custard dessert with caramel tones.
- Tres leches cake: A luscious and moist option for indulgence.
These serving ideas not only celebrate the richness of brisket tamales but also create a vibrant, well-rounded meal that everyone can enjoy.
Conclusion
Brisket tamales bring together bold flavors, rich traditions, and the joy of cooking as a shared experience. They’re more than just a meal—they’re a celebration of culture and comfort that’s perfect for any occasion.
With the right ingredients, tools, and techniques, crafting these tamales becomes an enjoyable and rewarding process. Whether you’re savoring them fresh or reheating leftovers, their smoky, savory goodness never disappoints.
Let’s keep exploring ways to elevate classic recipes like this, blending flavors and traditions to create unforgettable dishes that bring everyone to the table.
Frequently Asked Questions
What makes brisket tamales unique?
Brisket tamales combine the smoky, tender flavor of barbecue brisket with the traditional masa used in tamales. This fusion adds a hearty, flavorful twist to a classic Mexican comfort food.
What ingredients are essential for brisket tamales?
Key ingredients include smoked brisket, masa harina, lard or shortening, chicken broth, onion, garlic, spices, and corn husks. Optional toppings include cotija cheese, cilantro, avocado, and lime.
How long does it take to make brisket tamales?
The process, including preparation, cooking, and steaming, may take 4-6 hours. The time varies depending on experience and batch size.
Can I prepare brisket tamales ahead of time?
Yes! You can make tamales ahead, refrigerate them for up to 3 days, or freeze them for several months. Reheat by steaming, microwaving, or baking.
What tools are needed for making brisket tamales?
Essential tools include large mixing bowls, a tamale spreader, sharp knife, stockpot with a steam rack, corn husks, and measuring cups.
How do I steam brisket tamales perfectly?
Place tamales upright in a steamer, ensuring the water level doesn’t touch them. Cover and steam for 1-2 hours, adding water as needed. Check for doneness by testing the masa’s firmness.
How do I store leftover brisket tamales?
Refrigerate cooked tamales in an airtight container for up to 3 days. To freeze, wrap in plastic wrap, store in freezer bags, and use within 3 months.
What are some serving suggestions for brisket tamales?
Serve with garnishes like cotija cheese, avocado, salsa, or sour cream. Pair with sides like Mexican rice, elote, and beverages like margaritas or agua fresca.
What’s the best way to reheat brisket tamales?
Reheat tamales by steaming for 10-15 minutes, microwaving wrapped tamales for 1-2 minutes, or baking them in foil at 350°F for 15-20 minutes.
Are brisket tamales suitable for large gatherings?
Absolutely! Brisket tamales are hearty, flavorful, and easy to prepare in large batches, making them perfect for family events and special occasions.