Red chilli brisket tamales with coriander sour cream sauce
- For the tamales
- 1.35kg beef brisket
- 4 tbsp salt
- 1.5L water, plus extra for soaking husks
- 60ml vegetable oil
- 500ml enchilada sauce, store-bought
- 24 tamale husks
- 280g masa harina (fine corn flour)
- 25g melted butter
- For the coriander sour cream
- 1 tub sour cream
- 2 tsp chopped coriander leaves
- 1 garlic clove, minced
- 1 lime, juiced
- Salt and freshly ground black pepper
2) In a medium frying pan, add the oil and fry the meat for 3 to 5 minutes or until crispy. Add the enchilada sauce and simmer for 15 minutes.
3) Soak the husks in water for 30 minutes, then remove. Meanwhile mix the masa harina, 750ml of the water, 2 tbsp salt and the butter into a thick paste.
4) Put 5 tbsp of the masa mix into the centre of a corn husk. Push the mix to within 2.5cm of the side of the husk. Add 2 tbsp of the meat to the centre, fold 1 edge of the husk to the centre, and then fold the other side to cover entire tamale. Fold the ends over by 5cm.
5) Meanwhile, combine all the ingredients for the coriander sour cream in a bowl. Cover with cling film, place in the refrigerator and let the flavours meld for 30 minutes, or until ready to serve with the tamales.