Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, brad's traditional pork tamales. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Brad's traditional pork tamales is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Brad's traditional pork tamales is something which I have loved my whole life. They are fine and they look wonderful.

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.

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

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

1. Take For the pork
2. Prepare 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. Get 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. Take 2 tsp oregano
12. Take For the dough
13. Get 4 cups instant masa flour
14. Make ready 3 cups hot water
15. Make ready 3 tsp granulated chicken bouillon
16. Make ready 2 tsp baking powder
17. Make ready 1 1/3 cups lard, or shortening
18. Get Other ingredients
19. Take 2 bags dried corn husks
20. Take 1 1/2 tbs flour
21. Prepare 1 1/2 tbs butter
22. Prepare Shredded cheddar cheese

On high heat, bring to a boil, then reduce heat to medium low and let it simmer. When i first started watching other's make or hearing stories on how to make pork tamales it inspired me to learn and make them myself. Here I have for you my version of how I make pork Tamales. I go step by step with you to try and give you an easy understanding of the process, from starting.

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.

Here I have for you my version of how I make pork Tamales. I go step by step with you to try and give you an easy understanding of the process, from starting. Red chile pork tamales that are authentic Mexican through and through—sweet corn masa dough enveloping a richly spiced, knee-wobblingly tender pork filling. One of the most popular kinds of Mexican tamales are red chile pork (or 'tamales rojos') made from tender pork shoulder that's been simmered in a rich red chile sauce. The filling is enveloped in a light and addicting masa dough and then steamed in corn husks on the stovetop for a few hours.

So that’s going to wrap it up with this exceptional food brad's traditional pork tamales recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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