Description
Janet’s Mexican Pork Tamales offer a comforting and authentic family tradition. These gluten-free tamales feature tender, savory shredded pork encased in a soft masa, infused with the smoky richness of ancho chile. Perfect for holidays or any gathering, this recipe brings warmth and joy to your table.
Ingredients
Scale
- 3 pounds Pork (shoulder or butt)
- 1 tablespoon Kosher Salt
- 2 teaspoons Kosher Salt
- 1 tablespoon Black Pepper
- 1.5 ounce Ancho Chile
- Water (for boiling and blending)
- 0.5 cup Lard
- 1 teaspoon Baking Powder
- 6 cups Masa (masa harina for tamales)
- 40–50 Corn Husks (soaked)
Instructions
- Cook Pork: Combine pork and onion in a large pot, cover with water. Add 1 tablespoon kosher salt and black pepper. Boil briefly, then simmer for about 3 hours until tender. Shred the meat and reserve 4 cups of broth.
- Prepare Chile: Boil ancho chile in 1 cup of water for about 30 minutes. Remove seeds and blend with 1/4 cup fresh water until smooth.
- Combine Filling: Mix blended chile, remaining salt, 1/4 cup reserved broth, and shredded pork in a large pot. Warm over low heat to meld flavors.
- Soak Husks: Soak corn husks in hot water for 15-20 minutes until pliable.
- Make Masa: In a mixer, beat lard and baking powder until fluffy (about 10 minutes). Gradually stir in masa, 3 1/2 cups reserved broth, and salt until a sticky dough forms.
- Process Dough: Blend masa in the mixer for 2-3 minutes until smooth and paste-like.
- Assemble Tamales: Spread masa onto a corn husk. Place a spoonful of pork filling in the center. Fold husk over 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. Let rest off the heat for an additional hour.
Notes
- Serve with Janet’s Salsa Verde for extra flavor.
- Tamales can be frozen for future meals.
- Ensure corn husks are well-soaked for easy wrapping.
- Do not over-stuff tamales to prevent tearing.
- Allow tamales to rest after steaming for improved texture.
- Reheat frozen tamales by steaming for an additional 15-20 minutes.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Steaming
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tamale
- Calories: 250 kcal
- Sugar: N/A
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg