Costa Rican Tamales
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The Tale of Costa Rican Tamales
Story updated
Tamales are a Mesoamerican tradition stretching back thousands of years to Indigenous peoples of Central America, who wrapped masa in leaves long before Spanish contact. Costa Rica's version, wrapped in banana leaves rather than corn husks and filled with pork, rice, and vegetables, is especially associated with Christmas, when families gather to assemble them together for hours.
Ingredients
Scale:· 10 servings
- 4 cups masa harina
- 2 cups pork or chicken stock
- 1 cup lard or vegetable shortening
- 500g pork shoulder, cooked and shredded
- 1 cup cooked rice
- 1/2 cup boiled potato, diced
- 2 tbsp achiote (annatto) paste
- 1 red bell pepper, sliced
- 1/4 cup raisins or capers (optional)
- Banana leaves, for wrapping
- Salt to taste
Instructions
- 1Beat the lard until fluffy, then gradually mix in the masa harina alternating with stock, forming a smooth, spreadable dough; season with salt and achiote for color.
- 2Soften the banana leaves briefly over an open flame to make them pliable, then cut into rectangles.
- 3Spread a portion of masa dough thinly in the center of each leaf.
- 4Layer shredded pork, a spoonful of rice, diced potato, a slice of bell pepper, and a few raisins on top of the masa.
- 5Fold the banana leaf over the filling, tucking in the sides to form a secure rectangular parcel, then tie with kitchen string or leaf strips.
- 6Stack the tamales in a large pot with a steaming rack and enough water beneath to boil without touching them.
- 7Boil or steam for 60-90 minutes, turning occasionally, until the masa is firm and fully cooked.
- 8Let cool slightly before unwrapping; serve warm, traditionally around the Christmas season.
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