How to make Costa Rican Tamales

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often less expensive.

pork

🥗Healthier: chicken

💰Cheaper: ground beef

Chicken is leaner, and ground beef can be more affordable.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: aluminum foil

Parchment paper is healthier, and foil is commonly available.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and seasoned water is budget-friendly.

Prepare banana leaves by softening them over heat or boiling them briefly.

Mix masa harina with salt and enough chicken broth to form a dough.

Cook pork with garlic, onion, and spices until tender, then shred.

Sauté vegetables and potatoes until slightly softened.

Combine shredded pork with sautéed vegetables and season to taste.

Spread masa dough onto a piece of banana leaf, leaving space at the edges.

Add a portion of the pork and vegetable mixture on top of the masa.

Fold the banana leaf over the filling to enclose it, forming a package.

Tie the tamale with kitchen twine or use strips of banana leaf to secure it.

Place tamales in a steamer basket and steam for about 1-2 hours until cooked through.

Allow tamales to rest for a few minutes before unwrapping and serving.

Cooking Techniques

Equipment Needed

Spice Level: