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

Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, brad's traditional pork tamales. It is one of my favorites. This time, I will make it a little bit tasty. 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. 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 meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Brad's traditional pork tamales is something which I have loved my whole life.

To get started 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 can achieve that.

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

Chile Colorado Pork Tamales - Hispanic Kitchen. 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. Brad Robertson says Classic pork tamales are my favorite.

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.

Become a tamale expert with our simple instructions with pictures to Chef Brad's WonderFlour. Brad Robertson says Classic pork tamales are my favorite. Usually red, but I have found some dang tasty green ones! I favor traditional pork tamales that I grew up on as a child. My great grandparents families came to the US from Mexico City and we love our "soul food"!

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