Tamales are a cherished tradition in Costa Rica, especially during the Christmas season. Families gather together to prepare these delicious parcels, filled with flavorful ingredients wrapped in banana leaves. This recipe, inspired by Mama Digna's traditional way, brings a touch of Costa Rican warmth to your festive celebrations.
Ingredients
🌽 2 cups Maseca corn flour
🥩 1 pound pork shoulder, cubed
🧄 4 cloves Garlic, minced
🌿 1 teaspoon fresh oregano
🧂 1 tablespoon Himalayan pink salt
🌶️ 1 medium red bell pepper, diced
🥕 2 carrots, peeled and diced
🌿 2 tablespoons fresh cilantro, chopped
🍂 10 Banana leaves
🫒 2 tablespoons Goya olive oil
🫔 1/2 cup Goya achiote paste
🥄 1 tablespoon Worcestershire sauce
🍯 1 tablespoon honey
🧅 1 large onion, finely chopped
Instructions
1- Preparation:
- Soak the banana leaves in warm water to soften them.
- In a bowl, mix the Maseca corn flour with warm water, achiote paste, and olive oil until a smooth dough forms. Cover and set aside.
2- Cooking the Meat:
- Heat a pan over medium heat. Add olive oil and sauté the onions and garlic until translucent.
- Add the pork cubes and cook until browned on all sides.
- Stir in the diced red bell pepper, carrots, fresh oregano, cilantro, Worcestershire sauce, honey, and salt. Cook for 10 minutes.
- Add just enough water to cover the meat, bring to a boil, then reduce the heat and simmer for 40 minutes until the meat is tender and the sauce thickens.
3- Assembling the Tamales:
- Lay a banana leaf on a flat surface. Place 2 tablespoons of masa in the center, flattening slightly.
- Top the masa with a spoonful of the meat mixture.
- Fold the sides of the banana leaf over the filling, then fold the ends to form a small parcel. Tie securely with kitchen twine.
4- Cooking the Tamales:
- Steam the tamales in a large pot fitted with a steamer rack for about 60 minutes, adding water as needed to prevent drying out.
- After steaming, let the tamales rest for 10 minutes before serving.
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour and 45 minutes
Servings: 10 tamales
Calories: Approx. 360 per tamale
Proteins: 20g
Fats: 18g
Carbohydrates: 30g
Equipment:
- All-Clad pan
- Cuisinart food processor
- Large steamer pot with a rack
Cooking Tips
- Make sure to soak your banana leaves to prevent tearing while folding.
- The tamales can be frozen after cooking and reheated by steaming.
#costarican #tamales #christmas #holidayrecipe #familytradition #latinamericanfood
YouTube channel - Gio and JC: https://www.youtube.com/@GioandJC