Leftover Brisket - Make Brisket Tamales

In the tapestry of history, the tamale emerges as a humble yet storied masterpiece, its origins intertwined with the ancient traditions of Mesoamerican civilizations. Like a cherished heirloom passed down through generations, the tamale embodies the resilience and ingenuity of those who crafted it, transforming simple ingredients into a culinary treasure. Picture the bustling kitchens of old, where hands skilled in the art of masa shaping and filling wrapped these savory parcels, imbuing them with the essence of tradition and community.
Today, amidst the savory aromas of slow-cooked brisket tamales, one can taste the echoes of this rich heritage. The tender brisket, steeped in smoky flavors and seasoned to perfection, intertwines with the delicate masa, creating a symphony of textures and tastes that dance upon the palate. Each bite is a journey through time, a homage to the ancient artisans who first conceived the tamale as a vessel of sustenance and celebration.
The recipe is below!
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Brisket Tamales - Recipe
1 cup cornmeal
½ cup vegetable oil
1 cup chicken or beef broth
1 teaspoon salt
½ teaspoon baking powder
1 pound shredded brisket, ground beef or pork
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon cumin
Salt and pepper to taste
Corn husks, soaked in warm water until pliable
Directions
Place the tamale husks in a large bowl and cover them with warm water and allow to soak for 30 minutes. This will make them pliable and easy to work with.
In a large bowl, combine the cornmeal, vegetable oil, chicken broth, salt, and baking powder. Mix until well combined to form a thick batter. Set aside.
In a skillet, cook the ground beef or pork over medium heat until browned, but if you’re using shredded brisket, just skip this step and move on to the next.
Heat a tablespoon of oil over medium heat, and then add in the chopped onion and cook until the onion is soft and translucent. Then toss in the garlic and cook until fragrant.
Season the meat mixture with chili powder, cumin, salt, and pepper to taste.
Stir well to combine the seasonings evenly and combine with the onion mixture.
Take a large corn husk and spread a thin layer of the cornmeal batter over the surface, leaving about 1 inch of space from the edges.
Spoon a portion of the meat mixture down the center of the cornmeal batter.
Roll the corn husk tightly around the filling, folding the edges to enclose it completely. Tie the ends with kitchen twine to secure the tamales.
Repeat the process with the remaining corn husks, cornmeal batter, and meat mixture.
Tamales require constant monitoring when cooked on a stovetop. Crockpots allow for a hands-off cooking experience, allowing you to focus on other tasks while your delicious tamales simmer away.
Option 1
Line the bottom of the crockpot with aluminum foil or place in a steamer rack to prevent the tamales from touching the water at the bottom.
Pour about 1 cup of water into the bottom of the crockpot.
Place the assembled tamales upright in a crockpot, stacking them as needed.
This crockpot version of tamales offers a convenient and hands-off method of cooking, perfect for busy days or when you want to enjoy a delicious homemade meal with minimal effort.
Cover the crockpot and cook the tamales on low heat for 4 - 6 hours, or until the cornmeal is firm and cooked through.
Option 2
Arrange the tamales vertically in a steamer basket, standing them upright with the open ends facing up.
Steam the tamales over boiling water for about 1 to 1 ½ hours, or until the cornmeal is firm and cooked through.
Once cooked, carefully remove the tamales and let them cool slightly before serving.
Serve the hot tamales with your favorite toppings, such as salsa, sour cream, or guacamole.