Brad's traditional pork tamales
Brad's traditional pork tamales

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, brad's traditional pork tamales. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

To prepare the pork, lay chunks of shoulder meat in a crock pot. Layer more meat in and repeat. For the sauce, destem and seed chiles. 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.

Brad's traditional pork tamales is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Brad's traditional pork tamales is something that I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. 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:
  1. Make ready For the pork
  2. Prepare 3 lbs pork shoulder, boneless
  3. Get Garlic powder, cumin, black pepper, sea salt
  4. Prepare 2 tbs cider vinegar
  5. Get For the sauce
  6. Prepare 30 dried California Chiles
  7. Prepare 1/4-1/2 Oz dried peeled shrimp, to taste
  8. Take 3 tbs granulated chicken bouillon
  9. Take 2 tsp garlic powder
  10. Get 2 tsp cumin
  11. Prepare 2 tsp oregano
  12. Make ready For the dough
  13. Prepare 4 cups instant masa flour
  14. Take 3 cups hot water
  15. Get 3 tsp granulated chicken bouillon
  16. Get 2 tsp baking powder
  17. Get 1 1/3 cups lard, or shortening
  18. Take Other ingredients
  19. Prepare 2 bags dried corn husks
  20. Prepare 1 1/2 tbs flour
  21. Make ready 1 1/2 tbs butter
  22. Take Shredded cheddar cheese

When the pork is done, take it out of the pot. Join Rick Martinez in the Bon Appétit Test Kitchen as he makes pork tamales. You can make masa, a dough made from ground corn, in two ways: instant and fresh. Place the pork in a roasting pan, fatty side down.

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.

You can make masa, a dough made from ground corn, in two ways: instant and fresh. Place the pork in a roasting pan, fatty side down. Recipe of Any-night-of-the-week Brad's traditional pork tamales. This tamale […] How to Cook Perfect Mini vanilla cup Cakes. You can have Mini vanilla cup […] Step-by-Step Guide to Prepare Homemade MissBritty's BBQ Sloppy Joes.

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