Brisket Tamales

Tamales are a holiday tradition for so many families and El Rincon Mexican Kitchen shared their easy recipe. 


Brisket Tamales from El Rincon Mexican Kitchen 

Masa or Dough
1.  4 cups of Maseca
2.  2 cups Pork lard
3.  3 cups Chicken stock
4.  1 teaspoon Salt
5.  1 teaspoon baking soda powder
1 lb of slow cooked brisket
12 Corn husks soaked in water for 30 minutes

Cooking directions:

Combine and mix thoroughly numbers 1-5.  
Make sure the masa or dough is fluffy and moist, similar to peanut butter texture.  Not enough chicken stock will make the tamales dry.  

With a damp cornhusk, place 1.5 oz of dough on smooth side and spread evenly about 4-5 inches in diameter.  
Place 1 oz of Brisket onto dough and then fold one side of tamale, peeling back corn husk, then fold other side over the first. 
Fold and bring over extra cornhusk and place into steamer nicely packed.  

Steam the dozen Tamales for about 1.5 to 2 hours. 
Can freeze any unfinished tamales for future enjoyment.