Brad's traditional pork tamales. 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.

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! Well, tamales are actually a traditional dish in dozens of countries around Central and South America. You can have Brad's traditional pork tamales using 22 ingredients and 12 steps. Here is how you cook that.

Ingredients of Brad's traditional pork tamales

It's of For the pork.
Prepare 3 lbs of pork shoulder, boneless.
It's of Garlic powder, cumin, black pepper, sea salt.
Prepare 2 tbs of cider vinegar.
It's of For the sauce.
It's 30 of dried California Chiles.
You need 1/4-1/2 Oz of dried peeled shrimp, to taste.
It's 3 tbs of granulated chicken bouillon.
It's 2 tsp of garlic powder.
You need 2 tsp of cumin.
You need 2 tsp of oregano.
Prepare of For the dough.
It's 4 cups of instant masa flour.
Prepare 3 cups of hot water.
You need 3 tsp of granulated chicken bouillon.
It's 2 tsp of baking powder.
Prepare 1 1/3 cups of lard, or shortening.
It's of Other ingredients.
It's 2 bags of dried corn husks.
You need 1 1/2 tbs of flour.
Prepare 1 1/2 tbs of butter.
It's of Shredded cheddar cheese.

But today, we are specifically talking about Mexican Learn how to make tamales with this easy recipe and step-by-step tutorial! They're easy to customize (chicken, beef, pork and vegetarian filling recipes. Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt.

Brad's traditional pork tamales step by step

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..

Chile Colorado Pork Tamales - Hispanic Kitchen. Every family has its own version of tamales for the holidays Try our homemade tamales recipe. Become a tamale expert with our simple instructions with pictures to Chef Brad's WonderFlour. Add enough fat to the masa. Lard is the most traditional fat, but other types work too: corn.