Costa Rican Tamales

Ingredients

• 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

1. 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.
2. 2Soften the banana leaves briefly over an open flame to make them pliable, then cut into rectangles.
3. 3Spread a portion of masa dough thinly in the center of each leaf.
4. 4Layer shredded pork, a spoonful of rice, diced potato, a slice of bell pepper, and a few raisins on top of the masa.
5. 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.
6. 6Stack the tamales in a large pot with a steaming rack and enough water beneath to boil without touching them.
7. 7Boil or steam for 60-90 minutes, turning occasionally, until the masa is firm and fully cooked.
8. 8Let cool slightly before unwrapping; serve warm, traditionally around the Christmas season.

Comments

Loading comments…