Tamales Costa Rica

Tamales Costa Rica Recipe - Authentic Costa Rican Delight

Region / culture: Costa Rica | Preparation time: 2 hours | Cooking time: 3 hours | Servings: 10

Introduction

Tamales Costa Rica is a traditional dish that is loved by many in Costa Rica. This dish consists of a delicious mixture of masa, chicken, vegetables, and spices, all wrapped in banana leaves or corn husks and steamed to perfection. Tamales are a popular dish in Costa Rica and are often enjoyed during special occasions and holidays.

History

Tamales have a long history in Costa Rica and are believed to have originated from the indigenous people of the region. The dish has evolved over time and has become a staple in Costa Rican cuisine. Tamales are often made in large batches and shared with family and friends, making them a symbol of togetherness and celebration.

Ingredients

2 lb (907 g) of instant corn masa mix
3 lb (1.4 kg) of pork shoulder roast, beef roast or boneless chicken
0.25 lb (110 g) of pork lard or vegetable shortening
1 cup (240 ml) of corn oil
A batch of Tico-style rice (approximately 5 cups cooked, see ingredient list and recipe below)
2.25 lb (1 kg) of potatoes
8 cloves of garlic
0.5 lb (225 g) of sweet or hot peppers, according to taste
1 large onion (optional)
2.25 lb (1 kg) of banana leaves (corn husks can be substituted, or if desperate, aluminum foil)
coriander leaves (cilantro), salt, black pepper, cumin, oregano, achiote (annato)

Tico-style rice

3 – 5 sprigs of cilantro (coriander leaf)
1 small or half a medium onion
0.5 of a small red or yellow sweet pepper (optional)
3 cups (700 ml) of chicken broth or water
2 cups (350 ml) of white rice
0.5 tsp (2.5 ml) of salt
1 tbsp (15 ml) of vegetable oil

How to prepare

If you are adventurous and want an authentic recipe, start by grinding 3 lb (1.4 kg) of raw corn for tamales.
Soak the flour in water, rinse well, and cook with a tablespoon of achiote, garlic, and peppers in salted water until tender. Let it stand overnight.
The next day, knead the mixture into dough.
If you're new to this method, it's recommended to watch a demonstration first.
For beginners, we suggest using the masa version described below.
Chop the meat into large (2", 5 cm) chunks, then brown them on high heat in 0.5 cup of lard or vegetable oil.
Add the chopped garlic, peppers, onion, 1 tsp salt, 1 tsp cumin, 0.5 tsp black pepper, and 1 tsp salt during the last minute or two of browning. Then, cover with water and simmer until very tender (2–3 hours).
Remove the meat from the broth and set the broth aside.
Once the meat has cooled, finely shred it.
While the meat is simmering, prepare the potatoes and rice.
Peel the potatoes and boil them with salt, cilantro, and oregano until soft.
Once cooled, cut the potatoes into 0.5 inch (1 cm) cubes.

Tico-style rice

Finely chop cilantro, onion, and sweet pepper.
In a large pan, add 1 tbsp oil and sauté the dry rice over medium-high heat for 2 minutes.
Add the chopped onion, sweet pepper, and cilantro, and sauté for another 2 minutes.
Pour in water or chicken broth, bring to a boil, cover, and reduce heat to simmer until the rice is tender (20–35 minutes).

Masa

Allow the meat broth to cool until it is just warm.
To the dry masa, add 1 tbsp salt, 1 tsp ground cumin, and 1 tsp ground achiote. Mix well.
Then, add vegetable oil and mix with your hands while slowly adding the warm broth.
It should take about 2.5 cups to make a paste with the consistency of mashed potatoes.
Mix and add slowly. If the mixture becomes too thin, add a little more masa.

Tamales

Wash the banana leaves and cut them into approximately 15 inches (38 cm) squares.
Spread 2 tbsp of masa paste in the center of each square.
Add 1 tbsp each of potatoes, rice, and meat.
Fold the tamales and cook them in gently boiling water for about one hour.
If you're using corn husks instead, make slightly smaller tamales, pack the pot full, and steam them instead of boiling. Corn husks won't hold together while floating around.

Variations

There are many variations of Tamales Costa Rica, depending on personal preferences and regional differences. Some variations include adding olives, raisins, or capers to the filling, or using different types of meat such as pork or beef.

Cooking Tips & Tricks

When making Tamales Costa Rica, it is important to take your time and follow the recipe carefully. The key to a delicious tamale is in the preparation of the masa and the filling. Make sure to cook the meat until it is tender and flavorful, and to season the masa well with spices and broth. Additionally, be sure to wrap the tamales tightly in banana leaves or corn husks to ensure they hold together while cooking.

Serving Suggestions

Tamales Costa Rica can be served as a main dish with a side of beans, salad, or fried plantains. They are also delicious on their own as a snack or appetizer.

Cooking Techniques

The key to making delicious Tamales Costa Rica is in the preparation and cooking techniques. Be sure to cook the meat until it is tender, season the masa well, and wrap the tamales tightly in banana leaves or corn husks before steaming.

Ingredient Substitutions

If you are unable to find some of the ingredients for Tamales Costa Rica, you can make substitutions as needed. For example, you can use pork or beef instead of chicken, or use vegetable oil instead of corn oil.

Make Ahead Tips

Tamales Costa Rica can be made ahead of time and stored in the refrigerator or freezer until ready to eat. Simply reheat the tamales in the steamer or microwave before serving.

Presentation Ideas

Tamales Costa Rica can be presented on a platter with a garnish of fresh cilantro or sliced avocado. They can also be served with a side of salsa or hot sauce for added flavor.

Pairing Recommendations

Tamales Costa Rica pairs well with a variety of side dishes, such as black beans, rice, or a fresh salad. They also go well with a cold beer or a glass of horchata.

Storage and Reheating Instructions

Tamales Costa Rica can be stored in an airtight container in the refrigerator for up to 3-4 days, or in the freezer for up to 3 months. To reheat, simply steam the tamales until heated through, or microwave for a quick and easy meal.

Nutrition Information

Calories per serving

Each serving of Tamales Costa Rica contains approximately 400-500 calories, depending on the size and ingredients used. It is important to enjoy this dish in moderation as part of a balanced diet.

Carbohydrates

Tamales Costa Rica is a carbohydrate-rich dish, with the masa, rice, and potatoes providing a good source of energy. Carbohydrates are essential for fueling the body and providing energy for daily activities.

Fats

The vegetable shortening and corn oil used in Tamales Costa Rica provide a source of healthy fats. Fats are important for overall health and are needed for proper brain function, hormone production, and nutrient absorption.

Proteins

The chicken used in Tamales Costa Rica is a good source of protein, which is essential for building and repairing tissues in the body. Protein is also important for maintaining muscle mass and supporting a healthy immune system.

Vitamins and minerals

Tamales Costa Rica is a nutritious dish that provides a variety of vitamins and minerals. The vegetables and spices used in the dish are rich in vitamins and minerals, such as vitamin C, vitamin A, and potassium, which are important for overall health and well-being.

Alergens

Tamales Costa Rica may contain allergens such as gluten (from the masa mix) and soy (from the vegetable shortening). It is important to be mindful of any food allergies or sensitivities when preparing and consuming this dish.

Summary

Overall, Tamales Costa Rica is a nutritious and delicious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. Enjoy this traditional Costa Rican dish as part of a well-rounded diet.

Summary

Tamales Costa Rica is a delicious and traditional dish that is loved by many in Costa Rica. This dish is made with a flavorful mixture of masa, chicken, vegetables, and spices, all wrapped in banana leaves or corn husks and steamed to perfection. Enjoy this dish as part of a well-rounded diet and share it with family and friends for a special and memorable meal.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Tamales Costa Rica. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a fantastic cook, and she had a wealth of knowledge when it came to traditional Costa Rican cuisine.

As we chatted over cups of steaming coffee, Maria suddenly disappeared into her pantry and emerged with a tattered old cookbook. She flipped through the pages with a smile on her face, and then she stopped at a page that was adorned with colorful illustrations of steaming hot tamales.

"These are my grandmother's famous tamales," Maria explained, her eyes twinkling with nostalgia. "She used to make them for special occasions, and they were always the talk of the town."

I was immediately intrigued. Tamales were not something I had ever attempted to make before, but I was eager to learn from Maria's expertise. She graciously offered to teach me her grandmother's recipe, and we spent the entire afternoon in her kitchen, mixing and kneading and steaming until the air was filled with the delicious aroma of corn and spices.

Maria's recipe for Tamales Costa Rica was a labor of love. It involved soaking corn husks in hot water, spreading a thick layer of masa dough on each one, and then filling them with a savory mixture of shredded chicken, diced vegetables, and a secret blend of spices that Maria refused to divulge.

As we worked side by side, Maria shared stories of her childhood in Costa Rica, where her grandmother would gather the family together for tamale-making parties. Everyone had a specific job to do, from spreading the masa to folding the husks into neat little packages, ready to be steamed to perfection.

I listened intently, absorbing every detail of Maria's cherished memories. The scent of simmering broth and the sound of laughter filled the kitchen, creating a warm and inviting atmosphere that made me feel like I was part of her family.

Finally, after hours of hard work, the tamales were ready. Maria carefully removed them from the steamer, their aromatic steam rising into the air like a tantalizing invitation to feast. We sat down at her kitchen table, our mouths watering in anticipation of the first bite.

The tamales were everything I had hoped for and more. The masa was tender and flavorful, the filling was hearty and satisfying, and the entire dish was a perfect balance of textures and tastes. I couldn't believe that I had helped create something so delicious, thanks to Maria's guidance and expertise.

As we savored our tamales, Maria and I shared stories and laughter, forging a bond that went beyond mere friendship. We were connected by a shared love of cooking, a passion for tradition, and a deep appreciation for the simple joys of food and family.

I left Maria's house that evening with a full belly and a happy heart. The recipe for Tamales Costa Rica was now a cherished part of my culinary repertoire, a reminder of a special day spent with a dear friend and a testament to the power of food to bring people together.

And so, whenever I make Tamales Costa Rica in my own kitchen, I think of Maria and her grandmother, and I am filled with a sense of wonder and gratitude for the gift of friendship and the joy of sharing a delicious meal with loved ones.