Brad's traditional pork tamales
Brad's traditional pork tamales

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's traditional pork tamales. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Brad's traditional pork tamales is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Brad's traditional pork tamales is something which I have loved my entire life. They are nice and they look fantastic.

This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work, but they are so worth the time and the.

To get started with this recipe, we must prepare a few ingredients. You can have brad's traditional pork tamales using 22 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Brad's traditional pork tamales:
  1. Prepare For the pork
  2. Get 3 lbs pork shoulder, boneless
  3. Get Garlic powder, cumin, black pepper, sea salt
  4. Make ready 2 tbs cider vinegar
  5. Make ready For the sauce
  6. Take 30 dried California Chiles
  7. Take 1/4-1/2 Oz dried peeled shrimp, to taste
  8. Prepare 3 tbs granulated chicken bouillon
  9. Make ready 2 tsp garlic powder
  10. Get 2 tsp cumin
  11. Prepare 2 tsp oregano
  12. Prepare For the dough
  13. Prepare 4 cups instant masa flour
  14. Get 3 cups hot water
  15. Get 3 tsp granulated chicken bouillon
  16. Prepare 2 tsp baking powder
  17. Get 1 1/3 cups lard, or shortening
  18. Take Other ingredients
  19. Prepare 2 bags dried corn husks
  20. Get 1 1/2 tbs flour
  21. Make ready 1 1/2 tbs butter
  22. Prepare Shredded cheddar cheese

Traditional Pork Tamales With Pork Shoulder, Salt, Crisco Pure Corn Oil, Yellow Onion, Garlic, Tomato Sauce, Chipotle Chiles In Adobo Sauce, Dried Oregano, Cumin, Bay Leaf, Corn Husks, Crisco Baking Sticks All-vegetable Shortening, Baking Add to Meal Planner. Traditional Tamales (Pork) from Food.com: This tamale recipe is about as traditional as you can get, although I use a roast instead of the whole pig head that many Mexican women use. I have also used beef, but they just do not taste quite the same. These take about all day to make and are a lot of work.

Steps to make Brad's traditional pork tamales:
  1. To prepare the pork, lay chunks of shoulder meat in a crock pot. Preferably deboned. After 1 layer sprinkle seasonings over meat. Don't skimp. Layer more meat in and repeat. Drizzle vinegar over and close. Cook on low 8 hrs, then switch to warm.
  2. For the sauce, destem and seed chiles. Place in a LG sauce pot. Just cover chiles with water. Bring to a boil. Reduce heat and simmer for 20 minutes.
  3. Spoon out a cup of the cooking liquid, place in a bowl with the dried shrimp. Let sit 15 minutes. Add spices and bouillon to chiles. Simmer another 10 minutes.
  4. When chiles and shrimp are done, combine and let mixture cool. When able to handle, liquefy all ingredients in a blender. In batches, including all of the liquid. Let sit in the fridge overnight.
  5. The next day, shred pork with a fork. Add a little bit more of the pork seasoning and 2 to 3 cups of the sauce. Fry in a large pan long enough for the pork to soak up the sauce. You don't want a lot of liquid in it though. This is the filling.
  6. Next make the dough. Mix all dry ingredients. Cut in lard. Then mix the hot water in a bit at a time. Meanwhile, soak the corn husks in warm water 15 minutes or so.
  7. When husks are pliable, find a small husk. Rip it into strips. This is what you will tie with.
  8. Spread a thin layer of dough in the husk. About 3 x 5 inches.
  9. Add 1 to 1/2 tbs filling on top of dough. Roll corn husk up like a burrito. Tie in the center with a double knot. Repeat many more times.
  10. I used an auto steamer. You can use a LG pot if you have a rack to keep the tamales out of the water while steaming. Either way, layer tamales in your preferred cooking method. Steam for 45-55 minutes. This batch made about 4 dozen. I place in freezer bags and freeze. Good quick snack.
  11. Meanwhile heat butter in a frying pan. Add flour and mix well. Don't cook until browned. Just before it turns. Slowly add the rest of the Chile puree. Cook until sauce thickens. Adjust seasoning to taste.
  12. When tamales are done, remove husk and plate. Serve with sauce over the top and shredded cheddar cheese. Serve immediately. Enjoy.

Tamales are a traditional Mexican dish made with a corn based dough mixture that is filled with various meats or beans and cheese. Simple step-by-step instructions for making authentic Tamales filled with pork, chicken or beans and cheese and cooked on the stovetop or in the instant pot. (The tamales may be frozen at this point for steaming later.) If necessary the folded tamale may be tied with a strip of hoja to hold it together. You may need to steam them in two batches. Pork tamales made at home using masa harina are very tasty! These ones are made with pulled pork the Mexican way.

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