Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, brad's traditional pork tamales. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Brad's traditional pork tamales is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Brad's traditional pork tamales is something that I’ve loved my whole life.
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.
To get started with this particular recipe, we have to first prepare a few components. You can cook 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:
- Prepare For the pork
- Prepare 3 lbs pork shoulder, boneless
- Prepare Garlic powder, cumin, black pepper, sea salt
- Get 2 tbs cider vinegar
- Make ready For the sauce
- Take 30 dried California Chiles
- Make ready 1/4-1/2 Oz dried peeled shrimp, to taste
- Get 3 tbs granulated chicken bouillon
- Take 2 tsp garlic powder
- Make ready 2 tsp cumin
- Get 2 tsp oregano
- Make ready For the dough
- Take 4 cups instant masa flour
- Get 3 cups hot water
- Prepare 3 tsp granulated chicken bouillon
- Take 2 tsp baking powder
- Prepare 1 1/3 cups lard, or shortening
- Make ready Other ingredients
- Prepare 2 bags dried corn husks
- Get 1 1/2 tbs flour
- Get 1 1/2 tbs butter
- Prepare Shredded cheddar cheese
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. 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. Tamales - a Latin American food with ancient roots and is a popular for the Tamales are a Latin American and Caribbean favorite, especially around the holidays and for large family Here is a Mexican traditional family recipe and one of my favorites for authentic pork filled.
Instructions to make Brad's traditional pork tamales:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- When husks are pliable, find a small husk. Rip it into strips. This is what you will tie with.
- Spread a thin layer of dough in the husk. About 3 x 5 inches.
- 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.
- 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.
- 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.
- 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. Pork Tamales: These are pork tamales in every sense-the filling is pork and the stock and lard mixed with the masa are all from a pig. Place pork into a Dutch oven with onion and garlic, and add water to cover. Bring to a boil, then reduce heat to low and simmer until the meat is cooked We've made beef, pork, chicken, chicken and cheese, chile and cheese and sweet tamales in my lifetime.
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