Hey everyone, it’s John, welcome to our recipe page. Today, we’re going to make a distinctive dish, brad's traditional pork tamales. One of my favorites food recipes. 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 popular of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Brad's traditional pork tamales is something which I’ve loved my whole life.

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.

To begin with this particular recipe, we must 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 that.

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

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

I prepared the pork in a crock pot. 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. Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid.

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.

Unwrap the tamales and serve with salsa verde. Fold and tie ends with pieces of corn husk. Bring to a boil, reduce heat. 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.

So that is going to wrap this up with this special food brad's traditional pork tamales recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!