Kosher And Halal Mole-Rubbed Brisket Tamales Recipe

Cooking Directions

• STEP 1.Prepare the mole sauce by blending together ingredients like dried chiles, spices, nuts, and chocolate.
• STEP 2.Rub the mole sauce all over the brisket and let it marinate for at least 4 hours or overnight.
• STEP 3.Slow cook the brisket in the oven until it is tender and easily shreds with a fork.
• STEP 4.Prepare the masa dough by mixing masa harina, broth, and salt until a soft dough forms.
• STEP 5.Spread a thin layer of masa dough onto a corn husk, then place a portion of the shredded brisket in the center.
• STEP 6.Fold the corn husk to enclose the filling and tie it with a strip of corn husk.
• STEP 7.Steam the tamales for about 1 hour, or until the masa dough is cooked through.
• STEP 8.Serve the tamales hot with additional mole sauce on top.
• STEP 9.Store any leftover tamales in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to soak the corn husks in warm water for at least 30 minutes before using them.
• You can make the mole sauce and cook the brisket a day in advance to save time.
• Feel free to adjust the spice level of the mole sauce by adding more or less chiles.
• Serve the tamales with a side of Mexican rice and refried beans for a complete meal.

Storage and Serving

• Store any leftover tamales in an airtight container in the refrigerator for up to 3 days.
• To reheat the tamales, steam them for a few minutes until heated through.
• Serve the tamales hot with additional mole sauce on top.