Name: Pork Tamale
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 12 Servings
Ingredients: 3 pound Shelled corn; 3 pound Pork ribs; ½ pound Lard; ¼ pound Bacon; 4 cup Chicken broth; ¼ pound Carrot; 4 Unit Garlic cloves; ¼ pound Rice; 5 Unit Large sweet peppers; ½ pound Peas; 2 Unit Large onions; Unit Worcestershire sauce, pepper, cumin, annatto, and salt

The pork tamale is a traditional dish in Costa Rica, prepared with a corn flour dough and filled with seasoned marinated meat. Wrapped in banana leaves, it is slowly cooked until achieving a succulent and delicious flavor. A true delight of Costa Rican cuisine.

The Pork Tamale is a traditional dish that requires time and patience in its preparation.

The meats are marinated with spices and cooked slowly until tender.

The corn mixture is prepared carefully, seasoned, and cooked until it reaches a perfect consistency.

When assembling the tamales, each ingredient is carefully placed on banana leaves, creating a delicious combination of flavors.

Enjoy your meal.

Pork Tamale

Main Course

1 hour

12 Servings

Share this recipe

WhatsApp Facebook Print

Ingredients

3 pounds of Shelled corn

3 pounds of Pork ribs

½ pound of Lard

¼ pound of Bacon

4 cups of Chicken broth

¼ pound of Carrot

4 Garlic cloves

¼ pound of Rice

5 Large sweet peppers

½ pound of Peas

2 Large onions

Worcestershire sauce, pepper, cumin, annatto, and salt

Preparation

Step 1 : The meats are seasoned with salt, pepper, cumin, garlic, and onions, then left to rest in a saucepan.

Step 2 : The next day, they are cooked with enough broth until tender, then removed from the heat.

Step 3 : In a separate pot, the corn is cooked for about 25 minutes, drained, shucked, and ground with cumin, pepper, lard, and broth.

Step 4 : This mixture is cooked over medium heat, stirring constantly until it boils, then removed from the heat.

Step 5 : A little of this mixture is reserved for later.

Step 6 : Chopped onion, chili, and garlic are mixed in to taste and cooked with lard and annatto in a pot over medium heat for about 15 minutes.

Step 7 : Then, the reserved dough is added to thicken and create the stew.

Step 8 : To prepare the tamales, cooked and cut banana leaves measuring approximately 20x20 cm are spread out on the table.

Step 9 : A small ball of dough is placed on each leaf, spread with the hand, and pieces of meat, rice, stew, carrot, chili, bacon, and other ingredients are added.

Step 10 : All is carefully wrapped in the leaves and sealed with kitchen twine.

Step 11 : Finally, the tamales are placed in a pot with boiling water and cooked on low heat for two hours.

Video

Preparation (simple version)

Step 1 : Season the meats with salt, pepper, cumin, garlic, and onion, then leave them to rest overnight in a saucepan; the next day, cook with broth until tender and set aside. Pork Tamale - Preparation - Step 1

Step 2 : Cook the corn in water for 25 minutes, drain, and shuck; grind with cumin, pepper, lard, and broth, then cook over medium heat until it boils. Reserve part of this mixture. Pork Tamale - Preparation - Step 2

Step 3 : Prepare a stew by sautéing onion, chili, and ground garlic with lard and annatto for 15 minutes. Add the reserved dough to thicken and combine. Pork Tamale - Preparation - Step 3

Step 4 : Form the tamales by placing the dough on cooked banana leaves, adding meat, rice, stew, and other ingredients, carefully wrapping, sealing with twine, and cooking in boiling water over low heat for 2 hours. Pork Tamale - Preparation - Step 4