Red Chile Brisket Tamales

W3Schools


Chef Tom fires up the Kamado Joe Classic III ceramic charcoal grill for Red Chile Brisket Tamales featuring smoked-then-braised shredded beef filling wrapped in beef tallow masa and corn husks, steamed until perfectly tender! Feliz Navidad, y’all!

Creekstone Farms Prime Whole Brisket: https://www.creekstonefarms.com/collections/roasts/products/usda-prime-whole-brisket

► FULL RECIPE: (https://www.atbbq.com/thesauce/recipes/red-chile-brisket-tamales)
RECIPE COOKED ON: (https://www.atbbq.com/sale/grills/ceramic/kamado-joe-classic-iii-ceramic-grill-with-cart.html)
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*** TIME STAMPS ***
00:00 Intro
01:19 Firing Up the Grill
02:00 Trimming the Brisket
04:42 Prepping the Grill
05:10 Seasoning the Brisket
06:20 Smoking the Brisket
07:10 Braising the Brisket
11:37 Shredding the Beef and Making the Red Chile Sauce
14:23 Preparing the Masa
17:59 Building the Tamales
20:00 Steaming the Tamales
22:15 Finishing Touches
23:32 Let’s Have a Taste
24:29 Outro

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43 replies
  1. cashbull59
    cashbull59 says:

    man! moctezuma is turning in his grave, tamales is a survival food to travel thru a journey or a period of no cooking, you have so americanized it! like a space shuttle vs a horse and buggy, it is meant to keep you alive not make you have an foodie orgasm!!!! any way send some and I ll give it a try!!!

    Reply
  2. Craig Luhr
    Craig Luhr says:

    This is a great video. Being from Texas and learning from a wonderful Mexican lady, I have made tamales numerous times. The payoff for traditional handmade tamales is worth the effort. Incorporating air into the fat before mixing the masa is key to a light fluffy tamale. Try adding some of the braising liquid or liquid from soaking Guajillo chilis into the masa in lieu of stock.

    Reply
  3. Todd Hale
    Todd Hale says:

    Outstanding, muy rico! I have been making tamales, machaca, pulled pork, etc for 25 plus years. NEVER before seen meat shredded in a stand paddle mixer. But I have one and will give it a whirl. Great technique and recipe. Thanks and Happy Holidays.

    Reply

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