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The warmth of home cooking envelops me as I unwrap a steaming tamale, its fragrant aroma lingering in the air like a cherished memory. I first discovered the magic of Janet’s Mexican Pork Tamales during a cozy family gathering where laughter filled the room, and the clatter of plates set the perfect backdrop for culinary adventure. These traditional tamales, filled with tender, savory shredded pork and wrapped in a buttery masa, strike a harmonious balance between comfort and joy.

As the tamales steam to perfection, the earthy notes of ancho chile mingle with the sweet scent of corn husks, creating an irresistible invitation to dive in. Perfect for holidays or just a comforting weekend meal, this recipe is not only gluten-free but also a delicious departure from mundane fast food. Whether you’re looking to impress at a potluck or simply seeking solace in the kitchen, these tamales offer a versatile and crowd-pleasing dish that warms the heart and delights the taste buds. Let’s roll up our sleeves and dive into the art of tamale-making!

Why Love Janet’s Mexican Pork Tamales?

Rich, Authentic Flavor: The blend of tender pork and smoky ancho chile creates a truly unforgettable taste.

Comforting Tradition: Each bite embodies family, culture, and warmth, making them perfect for sharing with loved ones.

Gluten-Free Delight: Enjoy these traditional tamales without worry, as they fit beautifully into gluten-free diets.

Make-Ahead Friendly: Prepare in advance and freeze for a quick meal fix that never compromises on flavor.

Versatile Fillings: While the classic pork is sensational, feel free to swap in chicken or even a plant-based option to suit all tastes.

Crowd-Pleasing Charm: Whether for holidays or casual gatherings, these tamales are sure to impress and bring smiles to every table!

Janet’s Mexican Pork Tamales Ingredients

For the Pork Filling
• Pork (3 pounds) – Choose a cut that’s ideal for slow cooking like shoulder or butt for tender results.
• Kosher Salt (1 tablespoon + 2 teaspoons) – Essential for enhancing the flavor of the meat and broth; adjust according to taste.
• Black Pepper (1 tablespoon) – Adds a basic seasoning; swap with white pepper for a milder profile.
• Ancho Chile (1 1/2 ounce) – Infuses a smoky, earthy richness into the sauce; guajillo can be used for different heat levels.
• Water (for boiling and blending) – This will cook the pork and help blend the chile for a smooth consistency.

For the Masa
• Lard (1/2 cup) – Key for achieving a fluffy masa texture; substitute with vegetable shortening for a vegan twist.
• Baking Powder (1 teaspoon) – Provides a lightness to the masa, ensuring the tamales are fluffy.
• Masa (around 6 cups) – The backbone of the dough; make sure to use masa harina specifically for tamales for best results.

For Wrapping
• Corn Husks (40-50, soaked) – Necessary to hold your tamales; ensure they are large and pliable after soaking to wrap easily.

By gathering these ingredients, you’re just a few steps away from creating unforgettable Janet’s Mexican Pork Tamales that will delight your family and friends!

How to Make Janet’s Mexican Pork Tamales

Cook Pork: In a large pot, combine pork and onion, covering with water. Add 1 tablespoon of kosher salt and black pepper. Boil for a moment, then simmer for about 3 hours, until the pork is tender. Shred the meat and reserve 4 cups of the broth.
Prepare Chile: In another pot, boil ancho chile in 1 cup of water for around 30 minutes. Once softened, remove seeds and blend with 1/4 cup fresh water until smooth and creamy.
Combine Filling: In a large pot, mix together the blended chile, remaining salt, 1/4 cup reserved broth, and shredded pork. Warm the mixture over low heat to meld the flavors.
Soak Husks: Soak the corn husks in hot water for 15-20 minutes. This will make them pliable and easy to work with when wrapping the tamales.
Make Masa: In a mixer, beat the lard and baking powder together until fluffy, about 10 minutes. Gradually stir in the masa, 3 1/2 cups of reserved broth, and salt until the mixture forms a sticky dough.
Process Dough: Blend the masa in the mixer for an additional 2-3 minutes until you achieve a smooth, paste-like consistency.
Assemble Tamales: Spread a generous amount of masa onto a corn husk. Place a spoonful of the pork filling in the center. Fold the husk over the filling and tie shut with a strip of husk.
Steam: Arrange tamales upright in a steamer over 4 cups of water. Cover and steam for about 1 hour. Once cooked, let them sit off the heat for an additional hour for the best texture.

Optional: Serve with a side of Janet’s Salsa Verde for an extra kick of flavor!

Exact quantities are listed in the recipe card below.

How to Store and Freeze Janet’s Mexican Pork Tamales

Fridge: Store leftover tamales in an airtight container for up to 3 days to maintain freshness.

Freezer: For longer storage, wrap tamales individually in plastic wrap and place in a freezer bag. They can be frozen for up to 3 months.

Reheating: Steam frozen tamales directly from the freezer, adding about 15-20 extra minutes to the steaming time to ensure they’re heated through.

Make-Ahead Tips: Preparing Janet’s Mexican Pork Tamales in advance is ideal—just freeze them after assembly for a quick and flavorful meal later!

Janet’s Mexican Pork Tamales Variations

Feel free to customize your tamales with these inventive swaps and additions that will elevate your dish!

Chicken Substitute: Swap shredded pork for shredded chicken for a lighter, equally delicious version. This adds a new flavor while keeping it comforting.
Vegan Option: Use jackfruit or a plant-based meat alternative instead of pork, ensuring all other ingredients remain vegan-friendly for a healthy twist.
Chili Heat: For those who crave spice, mix in some diced jalapeños or serrano peppers into the pork filling for an extra kick without overpowering the dish.
Herbed Masa: Infuse the masa with fresh herbs like cilantro or oregano to add a refreshing element to your tamales.
Cheesy Goodness: Sprinkle in some shredded cheese—like Oaxaca or Monterey Jack—into the filling for a melty surprise in every bite.
Sweet Twist: Add a touch of cinnamon or brown sugar to the masa for a subtly sweet version, perfect for serving with a sweet salsa or dessert.
Gourmet Addition: Incorporate roasted vegetables such as zucchini or corn into the filling to create a hearty, colorful combination that adds texture and flavor.
Savory Sauce: Drizzle your finished tamales with a zesty lime crema or a homemade mole sauce to boost flavor even further!

Each variation offers a delightful twist on traditional tamales, inviting new flavors and experiences to your dinner table. Enjoy the journey of experimenting!

Expert Tips for Janet’s Mexican Pork Tamales

Soak Thoroughly: Ensure your corn husks are soaked adequately in hot water for at least 15-20 minutes, making them pliable for easy wrapping.
Avoid Over-Stuffing: Be mindful not to overstuff your tamales with filling. Aim for about 2 tablespoons of pork filling; this prevents tearing during cooking.
Mix to Perfection: When preparing the masa, mix until it’s sticky but not overly wet. Use the reserved broth to adjust the moisture as needed for the perfect consistency.
Let Them Rest: After steaming, allow your tamales to rest for an hour covered to improve texture and flavor absorption, ensuring a delightful dinner experience.
Perfect Cooking Time: Keep a close eye on steaming time; tamales should cook around 1 hour but ensure they’re firm in texture. Adjust if necessary.
Freezing Made Easy: Consider making extra tamales and freezing them. Simply steam them straight from frozen, adding time as needed for a quick meal that family will love!

Make Ahead Options

These delicious Janet’s Mexican Pork Tamales are ideal for meal prep, providing a satisfying homemade option without the last-minute rush! You can prepare the tamale filling and masa dough up to 24 hours in advance. Simply cook and shred the pork, then combine it with the blended ancho chile and seasonings. Store this mixture in an airtight container in the refrigerator to maintain its flavors. Additionally, you can mix the masa and keep it covered in the fridge until you’re ready to assemble. When it’s time to serve, just roll up your tamales and steam them as usual. You’ll find that making them ahead not only saves you time but also keeps them just as delicious for your gathering!

What to Serve with Janet’s Mexican Pork Tamales?

Imagine a cozy family gathering, the scent of savory tamales filling the air, inviting everyone to the table for a delightful meal experience.

Refried Beans: Pair with creamy refried beans for a hearty complement, adding a comforting richness to each bite.
Janet’s Salsa Verde: The zesty freshness of this salsa elevates the flavors, offering a vibrant contrast to the savory tamales.
Mexican Street Corn Salad: This refreshing salad combines sweet corn with zesty lime and spices, creating a perfect balance to the rich tamales.
Guacamole: Creamy, cool guacamole adds a delightful touch, captivating the palate while enhancing the tamale experience.
Cilantro Rice: Fluffy cilantro rice rounds out this meal beautifully with herbaceous notes, making every bite a flavorful journey.
Pickled Jalapeños: For those who enjoy a kick, these add spice and zing, harmonizing wonderfully with the pork filling.
Fresco Cheese Crumbles: Sprinkle on top, these mild cheese crumbles contribute a charming creamy texture, enhancing each tamale flawlessly.
Lemonade or Horchata: Refresh with a chilled glass of lemonade or sweet horchata for a balanced thirst quencher alongside your meal.
Chocolate Flan: End on a sweet note with this silky dessert, its richness beautifully contrasting the savory tamales for a satisfying finale.

Janet’s Mexican Pork Tamales Recipe FAQs

What type of pork should I use for Janet’s Mexican Pork Tamales?
Absolutely! For the best results, opt for a cut that’s ideal for slow cooking, like pork shoulder or butt. These cuts are marbled with fat, ensuring that the meat becomes tender and flavorful after simmering for hours.

How should I store my leftover tamales?
Simply place your leftover tamales in an airtight container and keep them in the fridge. They will stay fresh for about 3 days. Make sure to reheat them thoroughly to enjoy their delicious taste again.

Can I freeze Janet’s Mexican Pork Tamales?
Very! To freeze, wrap each tamale tightly in plastic wrap and place them in a freezer bag. They can be stored for up to 3 months. When you’re ready to enjoy them, steam the frozen tamales directly from the freezer, adding about 15-20 extra minutes of cooking time.

What should I do if my masa dough is too dry or too wet?
If your masa dough feels too dry, you can gradually add some of the reserved pork broth a tablespoon at a time, mixing until you achieve a sticky, pliable consistency. Conversely, if it’s too wet, add a little more masa until it’s just right. Remember, it should hold together but not be overly wet!

Can I use different fillings besides pork?
Absolutely! You can use chicken or even plant-based proteins for a different take. Try adding cheese or olives for an extra layer of flavor that might surprise everyone at the dinner table.

Are these tamales gluten-free?
Yes! Janet’s Mexican Pork Tamales are gluten-free as the primary ingredient—masa harina—is naturally gluten-free. However, always ensure that any additional ingredients and fillers you choose are also gluten-free to maintain this dietary consideration.