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Loading...A festive Costa Rican classic especially popular at Christmastime, these oversized tamales are wrapped in plantain leaves and filled with achiote-spiced pork, rice, potatoes, and sweet peppers. They are softer and moister than Mexican tamales, with a tender fresh-corn masa that soaks up the savory broth during steaming.
Prep Time75 mins
Cook Time90 mins
Total Time165 mins
Servings6
Yield12 tamales (6 servings)
Nutrition Facts
Per serving (estimated)
- 680 kcalCalories
- 28 gFat
- 9 gSaturated Fat
- 74 gCarbs
- 6 gFiber
- 5 gSugar
- 30 gProtein
- 720 mgSodium
- 780 mgPotassium
- 90 mgCalcium
- 4 mgIron
- 28 mgVitamin C
- 160 mcgVitamin A
Ingredients
For the fresh-corn masa
- 4 lb fresh white corn, husked (or 4 lb prepared fresh masa)
- 1/2 cup lard or softened pork fat
- 2 tsp achiote (annatto) paste
- 1 tsp baking powder
- 2 tsp fine salt
- 2 cups warm pork or chicken broth, plus more as needed
For the achiote pork filling
- 1.5 lb boneless pork shoulder, cut into 1/2-inch cubes
- 2 tbsp achiote paste
- 1 medium white onion, finely diced
- 4 garlic cloves, minced
- 2 Roma tomatoes, seeded and chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
- 1 cup reserved pork broth
For the rice and vegetable filling
- 3/4 cup long-grain white rice, rinsed
- 1 lb Yukon gold potatoes, peeled and diced 1/2 inch
- 2 chiles dulces (Costa Rican sweet peppers) or 1 red bell pepper, diced
- 2 medium carrots, peeled and diced 1/2 inch
- 1 small onion, finely chopped
- 2 tbsp chopped cilantro
- 1 tsp salt
For wrapping and steaming
- 12 large plantain leaves, plus a few extra for lining
- Kitchen twine, cut into 12 long pieces
- 3 cups water, for the steamer
Directions
- Prepare the plantain leaves by passing them briefly over an open flame or dipping in boiling water until pliable; pat dry and trim the stiff center ribs to make rectangles. Set aside.
- Make the pork filling: heat the oil in a heavy pot over medium-high. Add the pork and brown on all sides, about 6 minutes. Stir in the onion, garlic, tomatoes, oregano, cumin, achiote, salt, and pepper; cook 5 minutes until softened. Pour in 1 cup broth, reduce heat, and simmer covered for 35-40 minutes until the pork is very tender and the sauce is thick. Shred lightly with a spoon.
- Cook the rice: combine the rinsed rice with 1 1/4 cups water and 1 tsp salt in a saucepan. Bring to a boil, cover, and simmer 15 minutes. Remove from heat and let steam, covered, 5 more minutes; fluff with a fork. Separately, boil the potatoes and carrots in salted water for 8 minutes until just tender; drain. Stir the cooked rice together with the potatoes, carrots, sweet peppers, chopped onion, and cilantro.
- Prepare the masa: blend the fresh corn in batches with the warm broth until very smooth. Transfer to a large bowl and beat in the lard, achiote, baking powder, and salt with a wooden spoon or stand mixer for 8-10 minutes until the masa is fluffy, light, and a small drop floats in a glass of cold water. Adjust with extra warm broth if stiff.
- Assemble each tamal: lay a plantain leaf shiny-side up. Spread about 1/2 cup of masa into the center, leaving a 2-inch border on the sides, forming a flat rectangle. Spoon a line of pork filling down the middle, then a line of the rice and vegetable mixture. Fold the long sides of the leaf over the filling to overlap, then fold in the short ends to form a neat flat packet.
- Tie each tamal snugly with two pieces of twine, one in each direction, so it holds its shape during steaming. Repeat with all 12 leaves.
- Line a large steamer pot with extra plantain leaves or a clean kitchen towel. Stand the tamales upright in the pot, leaning them against each other so they hold their shape. Add the 3 cups water, cover tightly, and steam over medium-low heat for 1 1/2 hours, checking the water level every 30 minutes and adding more boiling water as needed.
- Test for doneness by unwrapping one tamal: the masa should be firm and pull cleanly away from the leaf, and the filling should be piping hot. Rest the tamales 15 minutes before serving, still wrapped, so they set.
- Serve warm in the leaf, peeled back like a banana. Offer Salsa Lizano, pico de gallo, or a simple tomato-lime salsa on the side.
Cook’s Notes
- Fresh ground corn is the heart of authentic Costa Rican tamales; if unavailable, ask your local tortilleria for prepared fresh masa and skip the blending step.
- Do not substitute corn husks for plantain leaves – the broad leaves give these tamales their signature rectangular shape and subtle herbal flavor.
- Achiote paste is essential for both color and flavor; if using ground annatto, bloom it in hot oil first to release its flavor.
- Traditionally these are a Christmas Eve project, made by the whole family with each person assigned a wrapping station – the masa must be used the same day it is ground.
- Leftover tamales reheat beautifully by re-steaming 20 minutes or unwrapping and pan-frying in a little oil until crisp on both sides.
