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Before you jump to brisket tamales recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
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These types of changes are possible with all sorts of foods and can apply to the oils you cook in and the spread you put on bread. For instance, monounsaturated fat such as olive oil can help counter the bad cholesterol in your diet. Olive oil also has vitamin E which is beneficial for your skin, among other things. While you may already eat lots of fruits and veggies, you might want to consider how fresh they are. If you go for organic foods, you can avoid the problem of ingesting crops that may have been sprayed with harmful pesticides. You can ensure that you’re getting the most nutritional benefits from your fresh produce if you can locate a local supplier since you will be able to get the fruit when it is the freshest and ripest.
Hence, it should be fairly obvious that it’s not at all difficult to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to brisket tamales recipe. You can cook brisket tamales using 6 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to make brisket tamales:
- Get 5 lb premixed astec masa
- Use 40 bunch Rattle snake peppers
- Provide 1 can vegetable shortening
- Get 1 packages tamale seasoning
- You need 1 garlic salt
- Use 1 packages cornhusk
Steps to make brisket tamales:
- Cook peppers in a pot of water until soft then remove and put into a blender add the same water you cook them in and put into the blender up to the level of the peppers, blend to a pulp.
- and mix meat with tamales seasoning to taist and rattle snake pepper blend about a cup full in a bowl by it self
- place masa in a mixer with 4 spoons of vegetable shorting and rattle snake blend, sprinkle some garlic salt into it till you like flavor(watch how much you salt it because when it all comes together it come together)
- Grab half the package of corn husk and put in a pot with hot water until pliable then pull out 1 by 1 and keep the rest covered in water to stay pliable, use 1 corn husk and strip it down into little strips by tearing it into little quarter inch strips for tying
- mash masa into the corn husk on half leaf only leaving space for fold up tail time tie after rolling
- place tamales in a stand up position with tailes facing down so masa will not come out fir an hour with water on bottom of pot separation
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