Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, brad's traditional pork tamales. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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

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 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 can achieve it.

The ingredients needed to make Brad's traditional pork tamales:

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

Welcome to Simply Mam?? 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:

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.

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.

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