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.
Let the red chile pork filling cool slightly before preparing the tamales. (You can cover and refrigerate the pork overnight.) EDITOR'S NOTE: You'll have a lot of red chile pork from this recipe, so you'll need to either make a double batch of tamale batter or be prepared to serve the leftover pork in soft tortillas or over rice or in any of countless other incarnations. Tamales de Chile Rojo (Red chile Pork) Masa preparada (already prepared), bags of hojas (corn husks), bags dried New Mexico chiles., bags dried Pasilla chiles., dried Chile Arbol., trozos de puerco or pork shoulder whichever part of the pig you wanna use., brown onions, garlic 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. Bring to a boil, reduce heat. 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.
- You need 3 lbs of pork shoulder, boneless.
- Prepare of Garlic powder, cumin, black pepper, sea salt.
- You need 2 tbs of cider vinegar.
- It’s of For the sauce.
- It’s 30 of dried California Chiles.
- Prepare 1/4-1/2 Oz of dried peeled shrimp, to taste.
- It’s 3 tbs of granulated chicken bouillon.
- Prepare 2 tsp of garlic powder.
- You need 2 tsp of cumin.
- It’s 2 tsp of oregano.
- You need of For the dough.
- You need 4 cups of instant masa flour.
- Prepare 3 cups of hot water.
- Prepare 3 tsp of granulated chicken bouillon.
- It’s 2 tsp of baking powder.
- You need 1 1/3 cups of lard, or shortening.
- It’s of Other ingredients.
- You need 2 bags of dried corn husks.
- You need 1 1/2 tbs of flour.
- It’s 1 1/2 tbs of butter.
- It’s of Shredded cheddar cheese.
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 effort. Not for the faint-hearted cook for sure.
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..
They are a huge hit here in the West. Fold and tie ends with pieces of corn husk. Traditional Tamales Red Chili Sauce for Pork or Beef (RAR) recipe: I tweaked the recipes by using dried chilies it's easier than fresh and more traditional. I also used two types of chilies to give more taste without the heat. Assemble the tamales: Lay a corn husk, glossy side up, on the counter with the wide end at the top.