3-pound beef brisket
2 tablespoons kosher salt
6 cups water, divided
4 tablespoons canola oil
2 cups enchilada sauce, store-bought
24 tamale husks
2 cups masa harina (fine corn flour)
3 to 4 cups water
2 tablespoons melted butter
1 tablespoon kosher salt, or to taste
1 container sour cream
2 tablespoons chopped cilantro leaves
1 garlic clove, minced
1 lime, juiced
Salt and freshly ground black pepper