Simple Way to Make Favorite Brad's traditional pork tamales

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, brad's traditional pork tamales. It is one of my favorites food recipes. This time, I’m gonna make it a 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 favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Brad's traditional pork tamales is something that I have loved my entire life. They are nice and they look wonderful.

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

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

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

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