Tamales Costarricenses (Costa Rican Christmas Tamales)

  • Total time - 4 hours (including cooking and marinating)
  • Active preparation (dough and filling) - 90 minutes
  • Cooking/Steaming - 60 minutes
  • Servings: 15
  • Country: Costa Rica
A bundle of two wrapped Costa Rican Tamales in a banana leaf, tied with string, placed on a bamboo mat.

Preparing Tamales is a project that requires breaking it down into three main parts: 1) preparing the meat and strong broth, 2) preparing the seasoned corn dough (masa), and 3) preparing the filling and wrapping. All steps are essential for the authentic flavor. Tico Tamales are traditionally wrapped in pairs (piña).

Ingredients

I. Meat and Broth (Pork/Chicken Filling)

  • 1 kg Pork shoulder (or chicken thighs)
  • 2 liters (for boiling the meat) Water/Broth
  • 1 for seasoning Garlic, onion, bay leaf, salt, pepper

II. Masa (Corn Dough)

  • 1 kg Masa Harina (instant corn flour for tamales)
  • 200 g Pork lard (or vegetable shortening/oil)
  • 1.5 liters (approx.) Reserved meat broth (warm)
  • 2 Tbsp (for color) Achiote paste/oil
  • 1 to taste Salt, cumin

III. Filling and Wrapper

  • 2 cups Cooked white rice (short grain), seasoned with achiote
  • 2 cups Boiled and diced potatoes
  • 1 pc Red bell pepper, sliced into strips
  • 0.5 cups Cooked carrots, sliced into strips
  • 1 handful Pitted olives (optional)
  • 0.5 cups Peas and corn (optional)
  • 20 pcs (cut into rectangles) Banana leaves (or plantain leaves)
  • 1 pc (for tying) Kitchen twine

Instructions

Step 1: Prepare Meat and Broth (Day Before)

Boil the meat in salted water with onion, garlic, and spices until very tender (2-3 hours).

Remove the meat and shred it. Strain the broth and set aside – it will be used for the masa dough.

Boil potatoes and rice (the rice with a little achiote for color). Dice the potatoes.

Step 2: Prepare the Masa (Dough)

Whip the pork lard/fat until fluffy. Pour Masa Harina, salt, cumin, and achiote into a large bowl.

Add the whipped fat to the flour. Slowly pour in the warm, seasoned meat broth until a smooth dough similar to thick mashed potatoes is formed. Mix well with hands or a mixer to make the dough light and airy. The dough should not be too thick, but not runny either.

Step 3: Prepare Banana Leaves and Filling

Wash and dry the banana leaves. To make them pliable and easy to work with, quickly pass them over a gas burner or soak them in hot water.

On one leaf (or two overlapped for greater strength), spread about 3-4 Tbsp of the masa dough and flatten it into a rectangle.

Layer the filling in the center of the dough: a piece of shredded meat, 1 Tbsp of rice, 1 Tbsp of potatoes, strips of bell pepper/carrot, peas, and 1-2 olives.

Step 4: Wrapping and Cooking (Christmas Ritual)

Fold the dough over the filling and firmly wrap the leaves (like an envelope). Tamales are traditionally wrapped in pairs (piñas) and tied with string to hold their shape.

Place the Tamales into a large pot (ideally with a steaming rack at the bottom) and cover them halfway with water. Bring the water to a boil and boil/steam the tamales for about 60 minutes until the dough is firm and fully cooked.

Remove the Tamales and let them rest for 10-15 minutes before unwrapping and serving warm.