Smoked Brisket Tamales with Chipotle BBQ Glaze

Tender, slow-smoked brisket, shredded and glazed with a smoky chipotle BBQ sauce, wrapped in soft masa and steamed to perfection. A hearty and flavorful twist on traditional tamales.

Prep Time

60 minutes

Total Time

5-7 hours

Calories

525 kcal

Difficulty

Medium

Equipment

5 items

Cost

£3.64/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

3lbsBeef Brisket(Point or flat cut, trimmed of excess fat)

£24.00

To tasteN/ABeef Brisket Rub(Your favorite brisket rub (salt, pepper, garlic powder, onion powder, paprika))

£2.50

4cupsYellow Corn Masa Harina(For tamales, finely ground)

£3.50

1cupVegetable Shortening(Or lard, softened)

£1.20

3cupsChicken Broth(Warm)

£1.50

1tspBaking Powder

£0.10

1tspSalt(Or to taste)

£0.05

2eachChipotle Peppers in Adobo Sauce(Minced)

£2.50

2tbspAdobo Sauce(From the can of chipotle peppers)

£2.50

1cupBBQ Sauce(Your favorite BBQ sauce)

£1.75

1tbspBrown Sugar(Optional, for sweetness)

£0.10

As neededN/AWater(For steaming)

12eachCorn Husks(Soaked in hot water for at least 30 minutes to soften)

£4.00

Total Cost

£43.70

£3.64 per serving

Instructions

1.
**Prepare the Brisket:** Trim excess fat from the brisket. Generously rub with your favorite brisket rub, ensuring all sides are well coated.
2.
**Smoke the Brisket:** Preheat your smoker to 225-250°F (107-121°C). Smoke the brisket for 4-6 hours, or until it reaches an internal temperature of 195-205°F (90-96°C) and is probe-tender. Wrap in butcher paper or foil for part of the smoking process, if desired, to retain moisture. *Alternatively, you can pressure cook the brisket in an Instant Pot for faster results.*
3.
**Rest and Shred:** Let the brisket rest for at least 30 minutes after smoking. Shred the brisket using two forks, discarding any large pieces of fat.
4.
**Prepare the Chipotle BBQ Glaze:** In a saucepan, combine the minced chipotle peppers, adobo sauce, BBQ sauce, and brown sugar (if using). Simmer over low heat for 5-10 minutes, stirring occasionally, until the sauce thickens slightly.
5.
**Glaze the Brisket:** Add the shredded brisket to the chipotle BBQ glaze and stir to coat evenly. Set aside.
6.
**Prepare the Masa:** In a large bowl, beat the softened vegetable shortening (or lard) until light and fluffy. Gradually add the masa harina, baking powder, and salt. Mix well.
7.
**Add Broth:** Slowly add the warm chicken broth to the masa mixture, a little at a time, mixing until a soft, doughy consistency is achieved. The masa should be spreadable but not too runny. It should resemble thick cake batter. You may need more or less broth.
8.
**Assemble the Tamales:** Take a softened corn husk and spread a thin layer (about 1/4 inch) of masa onto the center of the husk, leaving about 1 inch border on the sides and the bottom. Place about 2-3 tablespoons of the chipotle BBQ brisket filling in the center of the masa.
9.
**Wrap the Tamales:** Fold one side of the corn husk over the filling, then fold the other side over. Fold up the bottom of the husk to create a sealed packet. You can tie the tamale with a strip of corn husk or kitchen twine if desired, but it's not strictly necessary.
10.
**Steam the Tamales:** Fill a large stockpot with about 2 inches of water and insert a steamer basket. Arrange the tamales upright in the steamer basket, making sure they don't touch the water. Bring the water to a boil, then reduce heat to medium-low, cover the pot, and steam for 60-75 minutes, or until the masa is firm and pulls away easily from the husk. Add more water to the pot as needed to prevent it from drying out.
11.
**Serve:** Let the tamales cool slightly before serving. Unwrap and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (200g)

525 kcal / 2197 kJ

Carbs

30g

12% of RDA

Fat

32g

46% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

8 g

9% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a spicier glaze, add more chipotle peppers or a pinch of cayenne pepper.

If you don't have corn husks, you can use parchment paper or banana leaves to wrap the tamales.

To test if the tamales are done, remove one from the steamer and let it cool slightly. If the masa pulls away easily from the husk, they are ready.

Leftover tamales can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat by steaming them again or microwaving them with a damp paper towel.

For extra flavor, add some shredded cheese (Monterey Jack or Queso Oaxaca) to the filling.

Consider adding diced onions and/or jalapenos to the brisket mixture for extra flavor and texture.

Cooking Equipment

Smoker

Large Stockpot with Steamer Basket

Mixing Bowls

Plastic Wrap or Banana Leaves

Instant Pot (optional, for faster brisket cooking)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a spicier glaze, add more chipotle peppers or a pinch of cayenne pepper.

If you don't have corn husks, you can use parchment paper or banana leaves to wrap the tamales.

To test if the tamales are done, remove one from the steamer and let it cool slightly. If the masa pulls away easily from the husk, they are ready.

Leftover tamales can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat by steaming them again or microwaving them with a damp paper towel.

For extra flavor, add some shredded cheese (Monterey Jack or Queso Oaxaca) to the filling.

Consider adding diced onions and/or jalapenos to the brisket mixture for extra flavor and texture.

Smoked Brisket Tamales with Chipotle BBQ Glaze

Ingredients

Instructions