Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, brad's traditional pork tamales. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Brad's traditional pork tamales is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Brad's traditional pork tamales is something that I’ve loved my whole life. They’re nice and they look fantastic.

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

Steps 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.

So that’s going to wrap it up with this exceptional food brad's traditional pork tamales recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!