How to Make Wagyu Brisket Tamales at Home

How to Make Wagyu Brisket Tamales at Home

Tamales are a staple in traditional Mexican cuisine, loved for their savory fillings and cornhusk wrapping. Our take on this classic dish features succulent Wagyu brisket from Cross Creek Ranch, elevating the flavors to new heights. Perfect for family gatherings or a comforting meal, these homemade tamales are sure to impress.

Yield: Makes 96 tamales (8 dozen)

Total Time: 7 hours and 45 minutes

Prep Time: 45 minutes

Cook Time: 7 hours

Ingredients:

Meat Filling:

  • 1 Large Cross Creek Ranch Whole Brisket
  • 2.5 cups of red chili sauce
  • Salt and pepper to taste

Tamales:

  • 15 pounds of prepared masa
  • Corn husks
  • Shredded Wagyu brisket (from cooked brisket)

Instructions:

Brisket Preparation:

  1. Season the brisket with salt and pepper. Cover and refrigerate overnight.
  2. Preheat the oven to 325°F. Place the brisket in a roasting pan and cover with red chili sauce.
  3. Cook covered for 5.5 hours until it's fork-tender. Shred the meat, discarding excess fat.

Tamales Assembly:

  1. Soak corn husks in warm water for 30 minutes to soften.
  2. Lay a husk flat and spread 1-2 tablespoons of masa, leaving room at the edges.
  3. Add 2 tablespoons of shredded brisket in the center.
  4. Fold the husk so the masa encases the brisket. Tie with strips of husk or twine.
  5. Stand tamales in a steamer and steam for 30 minutes.

Serve these heartwarming tamales with your favorite sides for a meal that's not just nourishing, but steeped in culinary tradition. And remember, the key ingredient is our Cross Creek Ranch Wagyu brisket, which you can purchase right here on our website. For more information on our products and how to order, click the link below.

Shop Wagyu Brisket

    Wagyu Brisket Red Chili Tamales

    Cross Creek Ranch Premium Meats

    Servings

    96

    Prep Time

    45 minutes

    Cook Time

    7 hours

    Cuisine

    Mexican

    Category

    Mexican

    This culinary tradition unites generations in the kitchen, from Grandma to the youngest, as hands of all ages lovingly prepare tamales. Filled with rich, shredded Wagyu brisket or short ribs from Cross Creek Ranch, these tamales enhance the humble masa with centuries-old flavors. Each bite connects you to the ancient tamale makers, making these more than just a dish—they're a timeless celebration.

    Yield: 8 dozen tamales. Prep: 45 mins, Cook: 7 hrs. Ingredients include a large Cross Creek Ranch whole brisket, red chili sauce, prepared masa, and corn husks. The brisket is seasoned, slow-cooked with chili sauce, and shredded. Masa is spread on soaked husks, topped with brisket, wrapped, and steamed. A perfect holiday share or a delightful treat for later, these tamales symbolize love and tradition, making every bite a festive joy.

    Wagyu Brisket Red Chili Tamales

    Ingredients

    • 8-10 lbs of Cross Creek Ranch Brisket

    • 2.5 cups red chili sauce

    • Salt and pepper to taste

    • 15 pounds prepared masa

    • Corn husks

    • Shredded Brisket (from the cooked brisket)

    Directions

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      1. Season the brisket liberally with salt and pepper, cover, and refrigerate overnight.

      2. Preheat your oven to 325°F (163°C).

      3. Place the brisket in a large, deep pan with a lid or use a Dutch oven.

      4. Pour two cups of red chili sauce over the brisket. Cover with the lid or aluminum foil.

      5. Cook for 5.5 hours until the meat is tender and easily shredded.

      6. Remove any excess fat and shred the brisket.

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      1. Soak corn husks in hot water for 30 minutes to soften.

      2. Spread 1 to 2 tablespoons of prepared masa on each husk, leaving space at the edges.

      3. Spoon 2 tablespoons of the shredded brisket in the center of the masa.

      4. Fold the husk so the masa envelops the brisket, and the edges meet. Wrap an extra husk around the tamale if needed.

      5. Tie the tamale with strips of husk or kitchen twine to secure.

      6. Place the tamales upright in a steamer.

      7. Steam over boiling water for 30 minutes, ensuring the water does not touch the tamales.

      8. Let the tamales rest for 20 minutes before serving.
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