• 10servings
  • 120minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/35kg beef brisket

  2. 2 tbsp salt

  3. 1 1/2L water, divided

  4. 60ml canola oil

  5. 500ml enchilada sauce, store-bought

  6. 24 tamale husks

  7. 280g masa harina (fine corn flour)

  8. 750ml to 1L water

  9. 25g melted butter

  10. 1 tbsp salt

  11. 1 container sour cream

  12. 2 tsp chopped coriander leaves

  13. 1 garlic clove, minced

  14. 1 lime, juiced

  15. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Red chilli brisket tamales with coriander sauce 1) In medium braising pot, simmer beef in salt and 750ml water for 1 hr or until meat can be shredded with a fork. Shred beef and let it cool completely.

  2. In a medium saute pan, add oil, and fry meat for 3 to 5 mins or until crispy. Add enchilada sauce and simmer for 15 mins.

  3. Soak husks in water for 30 mins.

  4. Mix masa, water, butter and salt into a thick paste.

  5. Apply 5 tbsp of the masa mix into the center of the corn husk. Push mix to 2.5cm of the side of the husk. Add 2 tbsp 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 5cm.

  6. Meanwhile, combine all ingredients for sour cream. Cover with clingfilm, place in the refrigerator and let flavors meld for 30 mins, or until ready to serve with the tamales.


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