Red chilli brisket tamales with coriander sour cream sauce Recipe | Food Network UK
This mouth-watering recipe is ready in just 2 hours and 30 minutes and the ingredients detailed below can serve up to 10 people.
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Cooking tools:
- Braising pan
- Skillet
- Stove
- Mixing bowl
- Fork
- Measuring spoon
- Measuring cup
- Plastic wrap
- Refrigerator
- Plate
Ingredients
- 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
- 1 tub sour cream
- 2 tsp chopped coriander leaves
- 1 garlic clove, minced
- 1 lime, juiced
- Salt
- freshly ground black pepper
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