RCI-SN.005.0064.001
Tamales Costa Rica
Tamales Costa Rica from the Recidemia collection
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- instant corn masa mix2 lbs
- (1.4 kg) pork shoulder roast or beef roast or boneless chicken3 lbs
- (110 gr) pork lard (or vegetable shortening)¼ lb
- 1 cup
- batch (~5 cups cooked Tico-style rice1 unitsee ingredient list and recipe below)
- 2 ¼ lbs
- 8 cloves
- (225 gr) sweet or hot peppers to taste½ lb
- 1 large
- (1 kg) banana leaves (corn husks can be substituted2 ¼ lbsor if desperate aluminum foil)
- coriander leaves (cilantro)1 unitsalt, black pepper, cumin, oregano, achiote (annato)
Method
1
Prepare banana leaves by wiping them clean with a damp cloth and carefully separating them to avoid tearing; set aside. If using corn husks, soak them in warm water for 30 minutes to soften.
2
Cut the pork shoulder, beef, or chicken into large chunks and place in a pot with enough water to cover; add 4 cloves minced garlic, half the sliced onion, salt, and cumin. Bring to a boil, then reduce heat and simmer until the meat is tender.
60 minutes
3
While the meat cooks, peel and dice the potatoes into small cubes; dice the remaining garlic cloves and peppers finely. Set vegetables aside.
4
Prepare the corn masa by combining the instant corn masa mix with the pork lard and half the corn oil in a large bowl; season with salt, black pepper, cumin, oregano, and achiote to taste. Whisk until the mixture reaches a light, fluffy consistency similar to frosting.
5
Heat the remaining corn oil in a separate pan and sauté the diced potatoes until they begin to soften, about 8-10 minutes; add the minced garlic and diced peppers, then cook until the potatoes are tender and lightly golden.
6
Remove the cooked meat from the broth and shred it into bite-sized pieces; discard bones and excess fat. Reserve the meat broth for later use.
7
Lay a banana leaf flat and spread 2-3 tablespoons of the prepared corn masa mixture in the center, leaving space on all sides; add 1 tablespoon of shredded meat and 1 tablespoon of the cooked potato mixture on top of the masa.
8
Fold the banana leaf edges over the filling to create a neat packet, folding in the sides first, then rolling away from you to enclose the tamale completely; secure with a thin strip of banana leaf or twine if needed.
9
Repeat steps 7-8 with remaining masa, meat, and potatoes until all ingredients are used.
10
Arrange the tamales seam-side down in a pot or steamer basket, layering them in rows and placing any leftover banana leaf pieces between layers to prevent sticking.
11
Pour the reserved meat broth around the tamales until it reaches about halfway up the stack; add water if needed to ensure adequate moisture for steaming.
12
Cover the pot tightly with a lid or foil and steam over medium heat until the masa pulls away cleanly from the banana leaf, about 45-50 minutes. Allow tamales to rest for 5 minutes before serving; serve warm with Tico-style rice and fresh cilantro garnish.