Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, brad's traditional pork tamales. 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.
Brad's traditional pork tamales is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Brad's traditional pork tamales is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook brad's traditional pork tamales using 22 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Brad's traditional pork tamales:
- Prepare For the pork
- Prepare 3 lbs pork shoulder, boneless
- Get Garlic powder, cumin, black pepper, sea salt
- Prepare 2 tbs cider vinegar
- Prepare For the sauce
- Make ready 30 dried California Chiles
- Make ready 1/4-1/2 Oz dried peeled shrimp, to taste
- Get 3 tbs granulated chicken bouillon
- Make ready 2 tsp garlic powder
- Get 2 tsp cumin
- Make ready 2 tsp oregano
- Get For the dough
- Get 4 cups instant masa flour
- Take 3 cups hot water
- Take 3 tsp granulated chicken bouillon
- Make ready 2 tsp baking powder
- Get 1 1/3 cups lard, or shortening
- Prepare Other ingredients
- Take 2 bags dried corn husks
- Prepare 1 1/2 tbs flour
- Make ready 1 1/2 tbs butter
- Make ready Shredded cheddar cheese
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. Pork tamales made at home using masa harina are very tasty! These ones are made with pulled pork the Mexican way.
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.
Refrigerate the cooked pork and the pork broth, covered, until ready to make the tamales. I think it's useful for you. The word colorado is used to describe the red, dried chiles used in this recipe and not the state of Colorado. If I had a nickel for every tamal I helped assemble while I was growing up at home, I would have quite a savings account, lol! Tender shredded pork in a spicy red mole enveloped in light fluffy masa, these tamales take some TLC to make, but they're delicious.
So that’s going to wrap it up with this special food brad's traditional pork tamales recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
