Recipe of Perfect Brad's traditional pork tamales

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, brad's traditional pork tamales. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

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. Here I have for you my version of how I make pork Tamales.

Brad's traditional pork tamales is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Brad's traditional pork tamales is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook brad's traditional pork tamales using 22 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Brad's traditional pork tamales:

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

Every family has its own version of tamales for the holidays Try our homemade tamales recipe. Become a tamale expert with our simple instructions with pictures to Chef Brad's WonderFlour. Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt.

Instructions 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.

Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Pork tamales made at home using masa harina are very tasty! ✔️ Step-by-step photo tutorial to prepare authentic tamales in your own kitchen. We made traditional pork and beef and then experimented with some left over pork and made some with a green sauce. To make the Tamale Meat - Your going to want to do this the night before because it has to cook for My brother learned this the hard way - hee hee hee - neener neener Brad!

So that is going to wrap this up with this exceptional food brad's traditional pork tamales recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!