New Mexican Tamales Using Beef Brisket

Our New Mexican Tamales, made with Beef Brisket, are full of bold flavors. This dish is not quick and easy, but it is worth the time, and it is even more enjoyable with help in the kitchen to make these traditional tamales.

We used leftover smoked beef brisket from the freezer; see our post How to Smoke a Brisket for more tips.

New Mexican Tamales

This tamale recipe is one that my mother-in-law, Juana, has been using for years to make her famous tamales. These are staples during Christmas. 

Juana usually uses pork to make the tamales, but you can use whatever protein you have available to you. 

Leading up to Christmas, you can find Juana in her kitchen whipping out dozen after dozen of these traditional tamales for the whole family to enjoy!

New Mexican Tamales Using Beef Brisket FAQ’s

Recipe Ingredients and Substitutions

For a full List of all the ingredients needed, review the recipe card below.   

Beef Brisket: You can use any protein in place of the beef brisket: Pork, Chicken, or Beef Roast.

Red Chile Powder: We prefer to cook with Bueno Chile powder. 

Masa Harina: It is essential to store this in a ziplock bag, and even in the freezer, if you plan to make Tamales only once a year or so. It will not go bad, but bugs do like to find their way into the Masa. You can find Masa in the baking section of your local grocery store. 

Corn Husks: These are an integral part of Tamale making, as they wrap the masa-filled yumminess to be steamed to perfection.  If you can find them in your grocery store, you can find them on Amazon.

Step-by-Step Instructions

Step 1: Begin by mixing the lard, salt, and masa by using your hands.

Step 2: Then, pour in the beef stock to make the mixture soft and pliable

You should be able to spread it easily, but it shouldn’t be too runny or soupy. 

Step 3: To prepare the brisket that will fill the tamale, make sure it is finely shredded.

Step 4: Add beef stock and chile powder.

As well as chopped green chile to season.

This recipe, like so many of my mother-in-law’s, is measured with the heart.

Step 5: Soak the corn husks in hot water until they are soft. Drain them and place them in a bowl to prepare for assembling the tamales. We used the tie method in this recipe. So, tear thin strips of a corn husk to use for tying the tamale together.

Step 6: Now it is time ot make the tamales.

Step 7: Begin by placing a softened corn husk on the table and spreading a dollop of seasoned masa evenly over it.

Step 8: Place the seasoned brisket in the center of the masa.

Step 9: And fold the corn husk to wrap around the masa.

Step 10: Tie the ends with the strips of corn husk. Set aside and continue assembling the tamales.

Step 11: Once you have enough tamales to fill your steamer pot, place them in the pot with enough water to reach the bottom of the steamer basket. We stacked our tamales in the basket; however, if it works best for your pot, you can set them on their ends.

Step 12: Steam the tamales for about an hour. Then they are ready to enjoy! They also freeze great. Enjoy some of your hard work, and then place the rest in a ziplock bag and store it in the freezer.

New Mexican Tamales Using Beef Brisket

Our New Mexican Tamales, made with Beef Brisket, are full of bold flavors. This dish is not quick and easy, but it is worth the time, and it is even more enjoyable with help in the kitchen to make these traditional tamales.

Note: The measurements in this recipe are approximate estimates, like so many of my mother-in-law's recipes the ingredients are measured with the heart.

5 from 1 vote

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Course Main Course

Cuisine New Mexican

Equipment

• Steamer Basket

Ingredients

  

• 4-5 lbs Beef Brisket
• 1/4 to 1/2 cup red chile powder
• 1/4 to 1/2 cup green chile chopped
• 2 to 4 cups stock
• 6 cups masa harina
• 1/2 cup lard
• 2 tsp salt
• 1 lb dried corn husk

Instructions

 

• Begin by mixing the lard, salt, and masa by using your hands. Then pour in the beef stock to make the mixture soft and pliable. You should be able to spread it easily, but it shouldn't be too runny or soupy.
• To prepare the brisket that will fill the tamale, make sure it is finely shredded. Then add beef stock and chile powder, as well as chopped green chile to season. The measurements above are approximate estimates. This recipe, like so many of my mother-in-law’s, is measured with the heart.
• Soak the corn husks in hot water until they are soft. Drain them and place them in a bowl to prepare for assembling the tamales. We used the tie method in this recipe. So, tear thin strips of a corn husk to use for tying the tamale together.
• Now it is time ot make the tamales. Begin by placing a softened corn husk on the table, and spread a dollop of seasoned masa on the husk and spread it evenly.
• Then place the seasoned brisket in the center of the masa.
• And fold the corn husk to wrap around the masa.
• Tie the ends with the strips of corn husk. Set aside and continue assembling the tamales.
• Once you have enough tamales to fill your steamer pot, place them in the pot with enough water to reach the bottom of the steamer basket. We stacked our tamales in the basket; however, if it works best for your pot, you can set them on their ends.
• Steam for about an hour. Then the tamales are ready to enjoy! You can also freeze the tamales in a ziplock bag.

Keyword Beef Tamales, Brisket Tamales, Christmas Tamales, Traditional Tamales

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