There’s nothing quite like the joy that fills my kitchen when I decide to make Janet’s Mexican Pork Tamales. The rich aroma of tender pork simmering with spices instantly transports me to my childhood, where family gatherings were defined by the comforting warmth of homemade tamales. With each bite, you experience fluffy, handmade masa wrapping around succulent morsels of shredded pork, creating a harmony of flavors that feels like a warm hug on a plate.

This recipe isn’t just about food; it’s a delightful journey into tradition, skilled hands kneading masa, and the magical act of wrapping and steaming. Whether it’s a festive celebration or a cozy weeknight dinner, these tamales are the culinary gem that transforms a simple meal into a cherished memory. Plus, with the added bonus of being gluten-free, everyone can join in the deliciousness! Ready to dive into an adventure of flavors and textures? Let’s get started on these Traditional Pork Tamales that are bound to impress family and friends alike.

Why will you love Janet’s Mexican Pork Tamales?

Comforting Experience: Each tamale packs a delightful nostalgia, reminding you of family traditions and gatherings.

Easy to Prepare: With straightforward steps, you’ll find making tamales at home less intimidating than you think.

Flavorful Filling: The tender pork enveloped in the smoky ancho sauce adds layers of rich, savory flavors in every bite.

Versatile Option: Fillings can be easily swapped; consider chicken or veggie options for a delightful twist!

Crowd-Pleasing Dish: Perfect for celebrations or a cozy dinner, these tamales are sure to impress anyone at your table.

Gluten-Free Delight: Enjoy a comforting meal that everyone can savor without worries, making it inclusive for all!

Janet’s Mexican Pork Tamales Ingredients

For the Filling
• Pork Shoulder – This tender, juicy meat is perfect for shredding; you can substitute with chicken for a lighter option.
• Onion – Adds depth of flavor; a yellow or white onion works best in this traditional recipe.
• Kosher Salt – Enhances all flavors beautifully; feel free to use sea salt as a substitute.
• Black Pepper – Provides seasoning that can be adjusted to your taste preference.
• Ancho Chile – Imparts a subtle smokiness to the filling; consider guajillo for a different and delicious flavor profile.

For the Masa
• Lard – Adds richness to the masa, but vegetable shortening is a lighter alternative if you prefer.
• Baking Powder – Helps aerate the masa, making it fluffy and light—essential for perfect tamales.
• Masa Harina – The core ingredient required for authentic tamale dough and a must for this gluten-free delight.
• Corn Husks – Essential for wrapping; make sure to soak them in hot water before use for easy handling.

These meticulously chosen ingredients are sure to lead you to the warm, mouth-watering comfort of Janet’s Mexican Pork Tamales. Happy cooking!

How to Make Janet’s Mexican Pork Tamales

Prepare the Pork: In a large pot, combine the pork shoulder and chopped onion, covering them with water. Add kosher salt and black pepper. Boil, then reduce to a simmer for 3 hours until the pork is tender. Shred the meat and save 4 cups of the broth for later use.
Make the Ancho Sauce: In a separate pot, simmer the soaked ancho chiles in water for about 30 minutes. Once softened, blend with a little reserved water until smooth and set aside.
Combine Filling: In the pot with shredded pork, stir in the puréed ancho sauce, remaining salt, and a cup of the pork broth. Heat the mixture just enough to blend the flavors beautifully.
Prepare the Masa: In a large mixing bowl, beat together the lard and baking powder until light and fluffy. Gradually add the masa harina, along with some of the reserved broth and salt, mixing until you achieve a sticky dough that holds together.
Assemble Tamales: Lay a soaked corn husk flat, and spread a generous amount of masa on it. Add a spoonful of the pork filling in the center. Fold the sides over and roll tightly, then tie securely with a strip of husk.
Steam Tamales: Place the tamales upright in a steamer basket. Add water, cover, and steam for about 1 hour. After steaming, let them rest off the heat for an additional hour so the flavors meld.

Optional: Serve with a drizzle of crema or a sprinkle of fresh cilantro for added freshness.

Exact quantities are listed in the recipe card below.

What to Serve with Janet’s Mexican Pork Tamales?

Savoring homemade tamales invites a delightful culinary experience, and selecting the right sides can elevate your meal to new heights.

Refried Beans: Creamy and hearty, they provide a perfect protein-packed partner, soaking up the flavors of the tamales beautifully. A dollop of sour cream on top adds that extra touch of richness.
Fresh Salsa: Bright and zesty, a vibrant salsa made with tomatoes, onions, and cilantro offers a refreshing contrast. Its acidity enhances the savory notes of the pork filling, adding a burst of flavor with every bite.
Mexican Street Corn: Grilled corn slathered in crema, sprinkled with cotija cheese, and dusted with chili powder not only adds texture but also complements the tamales with its sweet yet spicy profile.
Avocado Salad: Sliced avocados mixed with lime juice and red onion create a smooth and creamy contrast that balances the dish’s heartiness. The salad’s fresh, cool flavor pairs wonderfully with the warm tamales.
Margaritas: A refreshing, tangy margarita infuses your meal with a celebratory spirit. The citrus adds vibrancy, making it a perfect companion to your tamale feast.
Churros for Dessert: End your meal on a sweet note with warm churros, dusted with cinnamon sugar. Their crispy exterior contrasts with a fluffy interior, creating a delightful treat after the savory tamales.

Make Ahead Options

Preparing Janet’s Mexican Pork Tamales ahead of time makes mealtime a breeze! You can make the filling up to 3 days in advance; simply shred the pork and mix it with the ancho sauce, then refrigerate it in an airtight container. Additionally, you can also prepare the masa dough and store it in the fridge for up to 24 hours to ensure it stays fresh and does not dry out. When you’re ready to assemble and steam, simply take the chilled filling and masa out, wrap them in soaked corn husks, and steam as directed. This planning not only saves time on busy days but also allows the flavors to develop beautifully, ensuring your tamales are just as delicious as if made fresh!

How to Store and Freeze Janet’s Mexican Pork Tamales

Fridge: Store leftover tamales in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a bit of water to maintain moisture.

Freezer: Freeze tamales after steaming for up to 3 months. Wrap them tightly in plastic wrap, then place in a freezer-safe bag to avoid freezer burn.

Reheating: To reheat frozen tamales, steam them directly from the freezer for about 45 minutes or until heated through. They will taste just as delicious as when freshly made!

Make-Ahead Tip: Prepare and steam your tamales in advance for parties or busy weeknights, ensuring you have Janet’s Mexican Pork Tamales ready to enjoy whenever cravings hit!

Expert Tips for Janet’s Mexican Pork Tamales

Masa Consistency: Ensure the masa is sticky, not dry. Adjust broth amounts as needed to achieve the right texture for your tamales.
Secure Ties: Make sure to tie tamales securely; loose ties can cause spills during steaming, leading to a messy result!
Steaming Method: Steam with a plastic covering or towel to maintain moisture. This helps achieve that perfect, fluffy masa you desire.
Pre-Soak Corn Husks: Don’t forget to soak the corn husks in hot water; this makes them pliable and easier to work with, preventing tears.
Pre-Season the Pork: Feel free to add extra spices to the pork while simmering to build deeper flavors in your tamales; they’re the star of Janet’s Mexican Pork Tamales.

Janet’s Mexican Pork Tamales Variations

Explore delightful tweaks to make Janet’s Mexican Pork Tamales your own!

Chicken Filling: Swap out pork for shredded chicken, lightening up the flavor while keeping it deliciously tender. Perfect for a fresh take that still honors tradition.
Vegetarian Delight: Use a medley of sautéed vegetables, such as bell peppers and zucchini, to create a savory vegetarian filling that everyone will enjoy.
Cheesy Indulgence: Fold in some cheese like Monterey Jack or queso fresco into the pork filling for a creamy, rich twist that adds an irresistible indulgence.
Spicy Kick: Enhance your ancho sauce with a splash of chipotle in adobo or diced jalapeños for those who love a bit of heat. Just a little goes a long way in infusing flavor!
Herbaceous Boost: Mix in fresh cilantro or chopped green onions to the filling for a fresh lift. The extra herbs will brighten every bite, making your tamales even more aromatic.
Sweet Variation: Add diced green apples or roasted corn to the pork filling for a sweet contrast. The burst of flavor beautifully complements the smoky ancho sauce.
Gluten-Free Twist: Ensure the masa harina is certified gluten-free, allowing everyone to savor these comforting tamales without worry. Delicious and inclusive!
Masa Texture Twist: Substitute some lard with avocado or olive oil in the masa for a twist that provides a different richness while keeping everything light and fluffy.

Janet’s Mexican Pork Tamales Recipe FAQs

What type of pork is best for tamales?
I recommend using pork shoulder for tamales because it’s well-marbled and becomes tender when cooked. Its rich flavor perfectly complements the other ingredients. If you prefer a lighter option, shredded chicken is a great substitute and works beautifully with the masa.

How should I store leftover tamales?
Leftover tamales should be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place them in the microwave for a minute or two, or warm them on the stovetop with a splash of water, which helps keep them moist.

Can I freeze Janet’s Mexican Pork Tamales?
Absolutely! After steaming, you can freeze the tamales for up to 3 months. Just wrap each tamale tightly in plastic wrap, then place them in a freezer-safe bag. This will protect them from freezer burn and keep them delicious for when you need a quick meal.

What can I do if my masa is too dry?
If your masa feels dry while preparing, don’t panic! Gradually add more of the reserved pork broth, a tablespoon at a time, until you achieve a sticky and cohesive dough. It’s all about finding that perfect texture, so take your time and mix well.

Are these tamales gluten-free?
Yes, Janet’s Mexican Pork Tamales are gluten-free as they are made with masa harina, which is derived from corn. This makes them a suitable option for anyone avoiding gluten. Just be sure to check that other ingredients, like the powder or lard, are also gluten-free if needed.

How do I ensure the tamales stay moist while steaming?
To maintain moisture during steaming, cover the tamales with a damp cloth or plastic wrap before placing the lid on the steamer. This helps create steam and keeps the masa fluffy and tender. Make sure to check the water level in your steamer periodically to prevent it from drying out.