Holidays & Special Occasions
Tamal de Cerdo (Christmas Pork Tamale)
Ingredients
- - 1 kg (2 1/4 lb) masa harina (corn flour for tamales)
- - 800 ml (3 1/3 cups) pork or chicken stock, warm
- - 200 g (7 oz) lard or vegetable shortening
- - 1 tsp salt
- - 600 g (1 1/3 lb) pork shoulder, cubed and seasoned with achiote, garlic and salt, cooked until tender
- - 200 g (1 cup) cooked rice
- - 2 potatoes, boiled and sliced
- - 1 red bell pepper, sliced
- - 100 g (1/2 cup) cooked chickpeas or peas
- - Plantain leaves, cleaned and softened over a flame
- - Kitchen string, for tying
Method
- Beat the lard until light and fluffy, then gradually mix in the masa harina, warm stock and salt to form a smooth, spreadable dough.
- Lay a softened plantain leaf flat and spread a thin, even layer of masa dough in the centre.
- Top with a portion of cooked pork, rice, potato slices, bell pepper and a few chickpeas or peas.
- Fold the plantain leaf over the filling from both sides, then fold the ends in to fully enclose the tamale into a neat rectangular parcel.
- Tie securely with kitchen string.
- Stack the tamales in a very large pot, cover completely with water, and boil for 60-75 minutes until the masa is firm and fully cooked.
- Drain and let rest for 10 minutes before unwrapping to serve.
Introduction: Tamales are the heart of Costa Rican Christmas tradition, with entire families gathering to prepare dozens
or even hundreds of masa parcels filled with seasoned pork, rice and vegetables, wrapped in plantain
leaves and boiled — a labour of love reserved for the December holiday season.
Cultural Background: Tamales are the heart of Costa Rican Christmas tradition, with entire families gathering to prepare dozens
or even hundreds of masa parcels filled with seasoned pork, rice and vegetables, wrapped in plantain
leaves and boiled — a labour of love reserved for the December holiday season.
Tips: Softening the plantain leaves briefly over a flame makes them pliable and less likely to tear when folding. Spread the masa dough in an even, thin layer so it cooks through fully without remaining gummy in the centre.
Variations: Some families add raisins or olives to the filling for extra flavour contrast. A simpler vegetarian tamal can be made using just masa, potato and vegetables.
Storage: Refrigerate cooked, cooled tamales wrapped in their leaves for up to 5 days, or freeze for up to 2 months.
Reheating: Re-steam or re-boil in their leaves for 20-25 minutes until heated through.
Nutrition: Approx. 420 kcal, 18g protein, 20g fat, 44g carbohydrate per tamale.
FAQs
Q: Why are tamales associated with Christmas in Costa Rica?
A: Making tamales is a cherished family tradition each December, with relatives often gathering for a full day of preparation together, making them as much about togetherness as about the food itself.
Q: Can tamales be frozen?
A: Yes, well-wrapped cooked tamales freeze very well for up to 2 months and can be re-steamed directly from frozen with a slightly longer cooking time.