Smoked Brisket Tamales | Oklahoma Joe's

https://www.oklahomajoes.com/ SMOKED BRISKET TAMALES @BoujeeTexasBBQ DESCRIPTION: Today we’re taking classic tamales and giving them a full backyard BBQ twist. We’re stuffing these tamales with smoked, shredded brisket, and tossing it in a homemade red chile sauce that brings the perfect balance of smoky, tangy, and savory. If you love BBQ and you love tamales… this one’s going to hit every time! SERVINGS: 30 - 40 Servings Prep time: 2 hours Cook time: 12 Hours Ingredients: Smoked Brisket Filling: 4 lbs smoked brisket, shredded 1.5–2 cups chile sauce (ingredients below) Salt & pepper to taste Red Chile Sauce: 1 yellow onion, quartered 12 tomatillos, husked 20 guajillo peppers, stemmed & deseeded 3 ancho peppers, stemmed & deseeded 1 Tbsp garlic paste 1–2 tsp salt 1–1.5 tsp black pepper 1–2 tsp beef concentrate 1/4 tsp allspice 2–3 whole cloves 2 tbsp of avocado oil Masa Dough (About 30–40 tamales) 6 cups masa harina 6 cups warm beef broth (or warm water + beef concentrate) 1.5 cups lard or softened unsalted butter 5 teaspoons baking powder 1.5–2 teaspoons salt Other Corn husks soaked 1 hour in warm water or cold water overnight Steamer pot 1. Make the Guajillo–Tomatillo Sauce This sauce brings all the depth. The guajillos add smoky sweetness, the anchos add body, and the tomatillos brighten everything up. Add oil to a pot and sauté your onion and tomatillos. Then, add the guajillo and ancho peppers to the pot. After a few seconds, once they begin to smell intensely fragrant, cover them with water. Simmer for 10–12 minutes until they soften. Drain, then transfer everything to a blender. Set the broth to the side and allow to cool for the masa. Add garlic paste, salt, pepper, allspice, cloves, and beef concentrate. Blend until completely smooth. Add a splash of the cooking liquid if needed. Taste and adjust seasoning — you want a bold, bright flavor. 2. Make the Brisket Filling Steps: Add 4 pounds shredded smoked brisket to a large mixing bowl. Pour in 1.5–2 cups of the chile sauce. Toss until the brisket is fully coated. Season with salt & pepper if needed. The texture should be moist, but not wet or runny—so the tamales seal properly. 3. Make the Masa Add lard to a large bowl or mixer and whip until fluffy. Add salt and 5 teaspoons of baking powder. Combine the ingredients, gradually incorporating six cups of warm broth and the masa. Add one cup at a time to achieve the desired consistency for the masa. Keep mixing until the dough becomes soft, smooth, and spreadable. Drop test: Roll a small ball of masa and drop it into water. If it floats → perfect If it sinks → mix another 1–2 minutes and test again 4. Assemble the Tamales Pat the soaked corn husks dry. Spread 2–3 tablespoons of masa in the center, about ¼-inch thick. Add a line of brisket filling down the middle. Fold one side over, then the other, then fold the bottom up. 5. Steam the Tamales Stand the tamales upright in a steamer pot. Add water below the steamer level. Steam on medium heat for 1.5–2 hours, checking the water halfway. Tamales are done when the masa pulls cleanly from the husk. Let them rest 20 minutes before serving so they firm up.