Cowboy BBQ Brisket Tamales
When you visit Fort Worth a.k.a "Cowtown" you will likely find some of the best barbeque known to man. The local's standards set in large part by barbeque restaurants is very high. For our barbeque tamale recipe we are inspired by the not too sweet and not too tart barbeque sauce at the legendary Angelos BBQ and Railhead Smokehouse Barbeque. The shredded brisket filling and sauce for the brisket tamales is wonderful made into a tamale. Infact, it tastes great inbetween a bun or tortilla. Heads up folks... The flavor is a mashup of Tex-Mex and more Texas-BBQ.
It only takes an hour to cook tamales in a steamer. Any kind of steamer pot with a lid will work. It is OK to steam frozen tamales. The steam will perfectly thaw the tamales and cook them.
The tamales can be frozen and put directly into the steamer. Once your steamer is steaming rapidly we suggest breifly turning off the heat to safely load the tamales in the steamer. Same goes for removing the tamales from the steamer. Turn the steamer off - safety first!
The tamales will come wrapped in foil and plastic wrap. Remove the plastic and leave the tamales in the foil. Put the foil packages into the steamer for approximatly 1 hour.
The way to check if the tamales are finished cooking is to unwrap a corn husk on one of the tamales. If the masa sticks to the corn husk then the tamales need to steam longer.