Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, brad's traditional pork tamales. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Brad's traditional pork tamales is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Brad's traditional pork tamales is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this particular 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. Get For the pork
2. Get pork shoulder, boneless
3. Get Garlic powder, cumin, black pepper, sea salt
4. Prepare cider vinegar
5. Get For the sauce
6. Get dried California Chiles
7. Get dried peeled shrimp, to taste
8. Make ready granulated chicken bouillon
9. Take garlic powder
10. Get cumin
11. Get oregano
12. Make ready For the dough
13. Get instant masa flour
14. Take hot water
15. Prepare granulated chicken bouillon
16. Make ready baking powder
17. Make ready lard, or shortening
18. Get Other ingredients
19. Get dried corn husks
20. Prepare flour
21. Get 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 this up for this exceptional food brad's traditional pork tamales recipe. Thanks so 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 loved ones, friends and colleague. Thank you for reading. Go on get cooking!