Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, brad's traditional pork tamales. It is one of my favorites. This time, I am going to make it a 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 favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Brad's traditional pork tamales is something which I’ve loved my whole life.

To get started with this recipe, we must 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. Make ready For the pork
2. Prepare 3 lbs pork shoulder, boneless
3. Make ready Garlic powder, cumin, black pepper, sea salt
4. Get 2 tbs cider vinegar
5. Make ready For the sauce
6. Get 30 dried California Chiles
7. Get 1/4-1/2 Oz dried peeled shrimp, to taste
8. Get 3 tbs granulated chicken bouillon
9. Make ready 2 tsp garlic powder
10. Get 2 tsp cumin
11. Get 2 tsp oregano
12. Prepare For the dough
13. Get 4 cups instant masa flour
14. Get 3 cups hot water
15. Make ready 3 tsp granulated chicken bouillon
16. Make ready 2 tsp baking powder
17. Prepare 1 1/3 cups lard, or shortening
18. Make ready Other ingredients
19. Prepare 2 bags dried corn husks
20. Get 1 1/2 tbs flour
21. Prepare 1 1/2 tbs butter
22. Get 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. They're so much more than a special delicious meal. The time and care that goes into making them are essential ingredients, and part of why they're so good! 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.

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.

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. 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. 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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