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Topic: Tamales - Costa Rican Style (Img Heavy)  (Read 1360 times)
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« on: December 20, 2006 05:55:10 AM »

This year I got to see my abuela and mom make tamales from start to finish.  

1.  Leaves - Prepare the hojas (banana leaves) which are used here instead of corn husks.

2.   Masa - Tico tamales are made with white corn masa, mashed potatoes, chicken broth and pork lard. Yes the idea of lard is gross but the taste is out this world. And all tamale novices take note: the masa makes or breaks it. Once the masa has been cooked you are ready to stuff.

3.  Filling - Masa is smeared like butter on two banana leaves and the fillings are placed in the center of the flattened masa mound.  
 - Meat (normally pork)
 - Rice
 - A green olive
 - A slice of roasted red pepper
 - A prune (yes, a prune)
 - A slice of boiled egg
 - A dollop of a spiced tomato based sauce tops it all off.

4.  Folding - The tamal is now folded. In Costa Rica two tamales are stacked and tied togeteher for cooking. It is called a pina.

5.  Cooking - The tamales are boiled in hot water for an hour.

6.  Cooling - After cooking they are taken out of the water and neatly stacked to cool for two hours and then refrigerated.

And that is how you make Costa Rican style tamales.  Yum-a-licious!

« Last Edit: June 25, 2012 05:19:11 PM by MissingWillow » THIS ROCKS   Logged

« Reply #1 on: December 20, 2006 06:03:09 AM »

they look great! only problem, im wondering where i could find banana leaves in the usa, i dont think they sell them at the supper market sadly. maybe i can find a subsitute because they look yummy and i love tamales
« Reply #2 on: December 20, 2006 06:25:50 AM »

Pura Vida!  These look great and remind me of some great friends and times in Heredia.  Thanks
Coin Operated Crafter
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« Reply #3 on: December 20, 2006 06:34:11 AM »

Laramy - are you kidding me??!?  I live in Heredia (600 m west of Hpermas).  Pura vida!

lilfishy - Depending on where you live you may find the banana leaves since they use them also in Panama.  So I would suggest going to a Latin food store to see if they have them.  If not you can use corn husks which are more readily available in the US.  But they do give a different flavor.



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« Reply #4 on: December 20, 2006 06:39:30 AM »

These are awesome! I used to be able to get them in cafes in Miami all the time, 'cept they used mostly raisins instead of prunes. I've made some at home, and yes, the lard really makes a difference!

« Reply #5 on: December 20, 2006 07:50:54 AM »

Im getting on a plane and coming for dinner!
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