Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, brad's traditional pork tamales. It is one of my favorites. For mine, 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.

Brad's traditional pork tamales is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. Brad's traditional pork tamales is something that I have loved my entire life. They’re fine and they look fantastic.

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

Traditional Pork Tamales With Pork Shoulder, Salt, Crisco Pure Corn Oil, Yellow Onion, Garlic, Tomato Sauce, Chipotle Chiles In Adobo Sauce, Dried Oregano, Cumin, Bay Leaf, Corn Husks, Crisco Baking Sticks All-vegetable Shortening, Baking Add to Meal Planner. Traditional Tamales (Pork) from Food.com: 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.

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.

Tamales are a traditional Mexican dish made with a corn based dough mixture that is filled with various meats or beans and cheese. Simple step-by-step instructions for making authentic Tamales filled with pork, chicken or beans and cheese and cooked on the stovetop or in the instant pot. (The tamales may be frozen at this point for steaming later.) If necessary the folded tamale may be tied with a strip of hoja to hold it together. You may need to steam them in two batches. Pork tamales made at home using masa harina are very tasty! These ones are made with pulled pork the Mexican way.

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