Easiest Way to Prepare Perfect Brad's traditional pork tamales

Brad's traditional pork tamales. Great recipe for Brad's traditional pork tamales. My daughter wanted to learn how to make these, so we spent all day in the kitchen together. I'm pretty sure she won't be making these any time soon.

Here I have for you my version of how I make pork Tamales. I go step by step with you to try and give you an easy understanding of the process, from starting. Pork Tamales Recipe courtesy of Lidia Celebrates America This recipe for pork tamales comes from San Antonio's landmark Mi Tierra restaurant, now run by the third generation of the Cortez family. You can cook Brad's traditional pork tamales using 22 ingredients and 12 steps. Here is how you cook that.

Ingredients of Brad's traditional pork tamales

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

Many years ago, a lady from Monclova, Coahuila gave me her recipe for pork tamales. Her name is Yolanda and she sells these tamales to her neighbors and friends. When I asked for the recipe, she invited me over to her house to learn how she made Mexican pork tamales. Pork tamales are a traditional Mexican dish that I've always wanted to learn how to make but was a bit intimidated to try.

Brad's traditional pork tamales instructions

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..

Even though I grew up eating tamales every year for Christmas, New Years and other special occasions, I never actually made and prepared the ingredients myself - that was a task that my parents and other family members took on…until now! Beat lard with an electric mixer in a large bowl until fluffy. Red chile pork tamales that are authentic Mexican through and through—sweet corn masa dough enveloping a richly spiced, knee-wobblingly tender pork filling. Consider yourself warned, though, you're going to end up with a holy abundance of red chile pork filling, which is actually a godsend seeing as you can put it to lovely use tucked into. 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.