Red Chili Brisket Tamales with Cilantro Sour Cream

Name: Red Chili Brisket Tamales with Cilantro Sour Cream
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Jewish
Ingredients: 1 kilograms beef brisket; 2 Tbsps melted butter; 4 Tbsps canola oil; 2 Tbsps chopped cilantro leaves; 24 tamale husks; 473 milliliters enchilada sauce, store-bought; 1 garlic clove, minced; 1 lime, juiced; 1 Tbsp kosher salt, or to taste; 2 Tbsps kosher salt; 473 milliliters masa harina (fine corn flour); 10 servings Salt and freshly ground black pepper; 1 container sour cream; 710 milliliters water; 1 liters water, divided

Red Chili Brisket Tamales with Cilantro Sour Cream might be just the Jewish recipe you are searching for. One serving contains 428 calories, 32g of protein, and 23g of fat. This gluten free recipe serves 10. Head to the store and pick up mas

Instructions

In medium braising 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.

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Water

Beef

Meat

Salt

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Pot

In a medium saute pan, add oil, and fry meat for 3 to 5 minutes or until crispy.

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Meat

Cooking Oil

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Frying Pan

Add enchilada sauce and simmer for 15 minutes.

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Enchilada Sauce

Soak husks in water for 30 minutes.

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Water

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

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Butter

Water

Salt

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.

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Corn

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.

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Tamales

Meat

Place a colander in large pot of boiling water, but do not let the colander touch the water.

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Water

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Colander

Pot

Place the tamales in the colander, cover and allow steam to rise to the top. Steam the tamales for 30 to 40 minutes.

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Tamales

Equipment you will use

Colander

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

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Sour Cream