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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, brad's traditional pork tamales. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look 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.

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

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

Tamales are a traditional Pre-Columbian food—portable, nutritious, and fun to make into a delicious meal. When Europeans brought chicken, pork, olives, raisins, and other foods with them to the New World, then tamales became more elaborate. Making tamales is not difficult, but it is a very time consuming process. It can take a whole day to prepare a large batch of tamales.

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.

Strain and refrigerate all of the broth also. The word colorado is used to describe the red, dried chiles used in this recipe and not the state of Colorado. If I had a nickel for every tamal I helped assemble while I was growing up at home, I would have quite a savings account, lol! The tamales are filled with pork shoulder and a spicy tomato sauce. This authentic red pork tamales recipe comes from Jalisco, Mexico.

So that is going to wrap this up for this special food brad's traditional pork tamales recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!