Kosher and Halal Mole-Rubbed Brisket Tamales

Name: Kosher and Halal Mole-Rubbed Brisket Tamales
Prep time: 90 min
Cook time: 300 min
Total time: 420 min
Yield: 13 servings
Cuisine: Kosher,Mexican
Ingredients: 2 1/2 to 3 pounds beef brisket, preferably second cut; 1/4 cup dark brown sugar; 2 tablespoons unsweetened cocoa powder; 1 tablespoon sweet paprika; 1 tablespoon ancho chili powder, or smoked paprika; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon ground cinnamon; 1/8 teaspoon cayenne pepper; 1 medium yellow onion, peeled and trimmed; 6 cloves garlic, peeled and smashed; 1 cup red wine, dry or semisweet; 1/2 cup tomato paste; 2 tablespoons extra-virgin olive oil; 1 cup extra-virgin olive oil, or non-hydrogenated vegetable shortening, such as Spectrum Organic; 3 1/2 cups masa harina, instant corn masa, such as Maseca or P.A.N.; 1 1/2 teaspoons baking powder; 1/2 teaspoon sea salt, or kosher salt; 2 1/4 cups vegetable broth, or chicken stock; 22 to 26 dried corn husks

A kosher, halal-friendly, and gluten-free homemade tamale features a mole-spiced braised brisket filling.

⭐ 4.1 (18 reviews) Prep: 90 minCook: 300 minTotal: 420 minYields: 13 servings

Category Tags:

Appetizer Dinner Lunch Snack

Cuisine Tags:

Kosher Mexican

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Ingredients

For the Brisket:

2 1/2 to 3 pounds beef brisket, preferably second cut
1/4 cup dark brown sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon sweet paprika
1 tablespoon ancho chili powder, or smoked paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 medium yellow onion, peeled and trimmed
6 cloves garlic, peeled and smashed
1 cup red wine, dry or semisweet
1/2 cup tomato paste
2 tablespoons extra-virgin olive oil

For the Masa:

1 cup extra-virgin olive oil, or non-hydrogenated vegetable shortening, such as Spectrum Organic
3 1/2 cups masa harina, instant corn masa, such as Maseca or P.A.N.
1 1/2 teaspoons baking powder
1/2 teaspoon sea salt, or kosher salt
2 1/4 cups vegetable broth, or chicken stock

To Assemble the Tamales:

22 to 26 dried corn husks

Instructions

Preheat oven to 325 F.
Whisk brown sugar, cocoa powder, paprika, chili powder or smoked paprika, cumin, oregano, cinnamon, and cayenne. Rub this spice blend onto the brisket.
Place half the onions in a roasting pan, add brisket, then top with remaining onions and garlic.
Whisk wine, tomato paste, and olive oil; pour over brisket. Cover with foil and bake for 2 hours.
Transfer brisket, slice into 1/4-inch pieces, then return to the pan, submerging it in the sauce. Cover and bake an additional 1 to 2.5 hours until fork-tender.
Start boiling a large pot of water. Add corn husks, submerge, remove from heat, and soak for at least 30 minutes until pliable.
In a stand mixer, beat masa harina and oil for 2 minutes. Add baking powder and salt, beat 2-3 minutes. Gradually add broth, beating 7-10 minutes until the masa is fluffy. Cover and rest for 10 minutes.
Cool brisket for 10 minutes, then shred with two forks.
Drain and pat dry corn husks. Create thin strips from excess husks to use as ties.
Spread 1.5 tablespoons of masa onto a husk (3x4-inch rectangle, leaving borders). Place 1.5 tablespoons of shredded brisket filling down the center.
Fold the husk to enclose the filling, then fold the bottom and opposite side, and tie with a husk strip. Repeat for all tamales. Tamales can be steamed or frozen.
Add 2-3 inches of water to a stock pot with a steamer insert, ensuring water is below the insert. Arrange tamales open side up in the basket.
Bring water to a boil, reduce heat to medium-low, and cover with a tea towel-wrapped lid. Steam for 1 to 1.5 hours, adding water as needed, until the masa is firm and does not stick to the husk.

Nutritional Info (per serving)

Calories: 785 kcal

Carbohydrate: 66 g

Cholesterol: 111 mg

Fiber: 7 g

Protein: 39 g

Saturated Fat: 11 g

Sodium: 342 mg

Sugar: 13 g

Fat: 42 g

Unsaturated Fat: 0 g