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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, brad's traditional pork tamales. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Great recipe for Brad's traditional pork tamales. My daughter wanted to learn how to make these, so we spent all day in the kitchen together. I'm pretty sure she won't be making these any time soon. I prepared the pork and sauce the night before.

Brad's traditional pork tamales is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Brad's traditional pork tamales is something which I’ve loved my whole life. They’re nice and they look fantastic.

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

Many years ago, a lady from Monclova, Coahuila gave me her recipe for pork tamales. Her name is Yolanda and she sells these tamales to her neighbors and friends. When I asked for the recipe, she invited me over to her house to learn how she made Mexican pork tamales. Pork tamales are a traditional Mexican dish that I've always wanted to learn how to make but was a bit intimidated to try.

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.

When I asked for the recipe, she invited me over to her house to learn how she made Mexican pork tamales. Pork tamales are a traditional Mexican dish that I've always wanted to learn how to make but was a bit intimidated to try. Even though I grew up eating tamales every year for Christmas, New Years and other special occasions, I never actually made and prepared the ingredients myself - that was a task that my parents and other family members took on…until now! Beat lard with an electric mixer in a large bowl until fluffy. Red chile pork tamales that are authentic Mexican through and through—sweet corn masa dough enveloping a richly spiced, knee-wobblingly tender pork filling.

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