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Hello Mom, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, brad's traditional pork tamales. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Brad's traditional pork tamales is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Brad's traditional pork tamales is something which 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. Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt.
To begin 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.
Components of Brad's traditional pork tamales:
- Get 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
- Get 30 dried California Chiles
- Prepare 1/4-1/2 Oz dried peeled shrimp, to taste
- Get 3 tbs granulated chicken bouillon
- Prepare 2 tsp garlic powder
- Get 2 tsp cumin
- Make ready 2 tsp oregano
- Make ready For the dough
- Get 4 cups instant masa flour
- Prepare 3 cups hot water
- Prepare 3 tsp granulated chicken bouillon
- Prepare 2 tsp baking powder
- Make ready 1 1/3 cups lard, or shortening
- Prepare Other ingredients
- Make ready 2 bags dried corn husks
- Take 1 1/2 tbs flour
- Make ready 1 1/2 tbs butter
- Prepare Shredded cheddar cheese
I go step by step with you to try and give you an easy understanding of the process, from starting. (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 are not as difficult to make as they may seem. The secret to making them is to spread the process out over two or three days.
Guide 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.
Pork tamales along with other types of tamales are very popular during the holidays. They are incredibly flavorful and go great with many Mexican sides. This authentic red pork tamales recipe comes from Jalisco, Mexico. The tamales are filled with pork shoulder and a spicy tomato sauce. Tomatoes are only typically used in pico de gallo, salsa, or salads never in enchilada sauce or tamales if you want traditional.
Don’t neglect to practice the recipes over, to consume with family members at residence. Attempt to contrast it with the dish you have. Is it better or less. Please blend it to make it taste better.
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