Kosher and Halal Mole-Rubbed Brisket Tamales

Gather the ingredients.

First, make the brisket: Preheat the oven to 325 F. Place the brisket on a large plate. In a medium bowl, whisk together the brown sugar, cocoa powder, paprika, ancho chili powder or smoked paprika, cumin, oregano, cinnamon, and cayenne pepper. Rub the spices all over the surface of the brisket.

Place half of the onions in a roasting pan. Add the brisket and top with the remaining onions and the garlic. In a liquid measuring cup or small bowl, whisk together the wine, tomato paste, and olive oil. Pour over the brisket. Cover with foil and bake in the preheated oven for 2 hours. 

Carefully transfer the brisket to a cutting board. Cut across the grain into slices 1/4-inch or thinner. Place the brisket back in the pan, submerging it as much as possible in the sauce. Cover and return to the oven for 1 to 1 1/2 hours longer, or until the meat is fork-tender. (If you are using a leaner first cut brisket or grass-fed meat, you may need to cook it even longer. Check in 30-minute intervals until the meat is easy to shred with a fork.) 

Prepare the corn husks: When the brisket is nearly done, bring a large pot of water to a boil. Add the corn husks, pushing them down with a spoon to submerge. Remove from the heat and leave the husks in the water for at least 30 minutes, or until they are pliable. 

Make the masa: In the bowl of a stand mixer fitted with a paddle attachment, beat the masa harina and oil on medium speed for 2 minutes. (If you are using shortening instead of oil, beat it for a couple of minutes before adding the masa). Add the baking powder and salt, and continue beating for 2 to 3 minutes, or until well incorporated. Slowly add the broth, and continue beating for 7 to 10 minutes, or until the masa is fluffy and pulls away easily from the side of the bowl. Cover with a damp tea towel and set aside to rest for 10 minutes. 

Shred the beef: When the brisket is done, allow it to cool for about 10 minutes. Using two forks, shred the meat. (If you are making the brisket in advance, shred it, cover and refrigerate up to two days before proceeding with Step 4, above).

Assemble the tamales: Drain the corn husks and pat dry. Tear thin strips from any very small, large or torn husks to use as ties. Hold a husk with the pointed end facing you. Spoon about 1 1/2 tablespoons of masa into the husk and spread it into a 3 x 4-inch rectangle, leaving at least a 1 1/2-inch border at the top and bottom of the husk and a 1-inch border on the sides. 

Spoon about 1 1/2 tablespoons of the brisket filling down the center of the masa. Pull up the sides of the corn husk to help enclose the filling in the masa. Fold over one long side of the husk, pull up the bottom, then fold over the other side. Take one of the thin strips of husk and tie it around the tamal to secure. Set aside. Continue assembling tamales with the remaining husks, masa, and brisket. At this point, you can either steam the tamales or place them in zip-top freezer bags and freeze for up to 1 month. (If freezing, do not defrost before steaming.) 

Steam the tamales: Add at least 2 to 3 inches of water to the bottom of a stock pot fitted with a steamer insert, making sure that the water level is beneath the insert and won't touch the tamales. Place the tamales open side up in the basket. Bring to a boil, reduce the heat to medium-low, and cover with a tea towel-wrapped lid. Steam for 1 to 1 1/2 hours, adding more water if the pot begins to run dry. Open a tamale after 45 minutes to check for doneness—when the masa is firm and no longer sticks to the husk, the tamales are ready.