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Before you jump to Brad's traditional pork tamales recipe, you may want to read this short interesting healthy tips about Choosing Healthy and balanced Fast Food.
Almost every single article about weight loss and getting healthy explains readers to avoid drive through windows like the plague and to do all of their own cooking. This is actually very true. Once in a while, though, you definitely do not want to make an entire meal for your family or even just for yourself. Once in a while you only want to visit the drive through when you are on your way home and complete the day. There is no reason that you simply shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because most of the popular joints are now marketing “healthy” menu options to keep their businesses up. Here is the way to find healthy food choices at the drive through.
Select a drive through at a restaurant that’s known for catering to people with healthy palates. Arby’s for example, is void of burgers. Instead, your options consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, of course, is known for its square burgers, even so the menu there has a considerable amount of wholesome choices like salad, potatoes and chili. Not every thing is McDonalds with its deep fried chicken parts and also other terribly unhealthy items.
Logic claims that one the simplest way to stay balanced is to sidestep the drive through and never eat fast food. While this is usually recommended all you need to do is make a few good decisions and going to the drive through isn’t anything to worry about–when you do it in moderation. Often the thing you need most is just to have someone else do the cooking. There isn’t any reason to feel guilty about going to the drive through when you make healthy decisions!
We hope you got insight from reading it, now let’s go back to brad's traditional pork tamales recipe. To cook brad's traditional pork tamales you need 22 ingredients and 12 steps. Here is how you achieve that.
The ingredients needed to prepare Brad's traditional pork tamales:
- Provide For the pork
- Provide 3 lbs pork shoulder, boneless
- Prepare Garlic powder, cumin, black pepper, sea salt
- Prepare 2 tbs cider vinegar
- You need For the sauce
- Use 30 dried California Chiles
- You need 1/4-1/2 Oz dried peeled shrimp, to taste
- You need 3 tbs granulated chicken bouillon
- Prepare 2 tsp garlic powder
- Get 2 tsp cumin
- Take 2 tsp oregano
- Prepare For the dough
- Use 4 cups instant masa flour
- Prepare 3 cups hot water
- Prepare 3 tsp granulated chicken bouillon
- Take 2 tsp baking powder
- You need 1 1/3 cups lard, or shortening
- Take Other ingredients
- Provide 2 bags dried corn husks
- Get 1 1/2 tbs flour
- Get 1 1/2 tbs butter
- Prepare Shredded cheddar cheese
Steps to make Brad's traditional pork tamales:
- 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.
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