Are you ready for a culinary journey to Costa Rica? Forget fast food; today, we're diving into the heart of homemade cooking with a recipe that's both delicious and deeply satisfying: Costa Rican tamales. These aren't your average tamales; they boast a unique flavor profile that blends corn's sweetness with savory spices and tender pork. Perfect for a cozy night in or a festive gathering, this recipe makes a truly memorable meal. Whether you're a seasoned chef or just starting your culinary adventures, this easy recipe is sure to become a new family favorite. Get ready to experience the vibrant tastes of Costa Rica right in your kitchen!
Ingredients:
This recipe yields approximately 12 tamales.
For the Masa (Corn Dough):
- 2 pounds masa harina (corn flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup lard or vegetable shortening
- 2 cups warm chicken broth (or water)
For the Filling:
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
For Assembly:
- 2 dozen corn husks, soaked in hot water for at least 30 minutes
- Cooking string or twine
Instructions:
Prepare the Pork Filling:
- In a large pot or Dutch oven, brown the pork cubes over medium-high heat. Remove the pork and set aside.
- Add the onion, garlic, and bell peppers to the pot and sauté until softened, about 5-7 minutes.
- Return the pork to the pot. Stir in the diced tomatoes (undrained), cumin, oregano, paprika, cayenne pepper (if using), salt, and pepper.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5-2 hours, or until the pork is very tender. You can shred the pork with two forks once it's cooked through.
Prepare the Masa:
- In a large bowl, whisk together the masa harina, baking powder, and salt.
- Gradually add the lard or shortening, mixing well until the mixture resembles coarse crumbs.
- Slowly incorporate the warm chicken broth (or water), mixing until a smooth, slightly sticky dough forms. The consistency should be similar to thick pancake batter.
Assemble the Tamales:
- Lay a corn husk flat, with the wider end facing you.
- Spread a thin layer of masa evenly across the husk, leaving about an inch of space at the top and bottom.
- Add a spoonful of the pork filling in the center of the masa.
- Fold the sides of the husk inward, then fold the bottom up and over the filling, securing it with a piece of cooking string or twine.
Cook the Tamales:
- Place the assembled tamales upright in a large steamer basket or pot with a steamer insert.
- Add enough water to the bottom of the pot to reach just below the steamer basket.
- Bring the water to a boil, then reduce heat to medium-low, cover, and steam for 1-1.5 hours, or until the masa is cooked through and easily peels away from the husk.
Tips and Variations:
- For a richer flavor, use rendered pork fat instead of lard or vegetable shortening in the masa.
- Feel free to experiment with different spices in the filling. Chipotle peppers in adobo sauce would add a delicious smoky heat.
- Vegetarian? Substitute the pork with black beans, mushrooms, or your favorite vegetables.
- Leftover tamales can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutritional Information (per tamale, approximate):
This will vary depending on the ingredients used. A general estimate provides a guideline:
- Calories: Approximately 250-300
- Protein: 10-15g
- Fat: 15-20g
- Carbohydrates: 30-35g
Enjoy your delicious, homemade Costa Rican tamales! They are a perfect example of healthy meals and easy recipes, showcasing the best of quick dinner ideas and homemade cooking. These flavorful tamales are sure to become a staple in your recipe collection.