Pork Tamales

Recipe category
Main courses
Country
Costa Rica
Region
Heredia
Source
Cocina Tradicional Costarricense 5 - Los Santos y Mora
Tags
tamales
cerdo
traditional
los santos
Ingredients
2 pork
1½ masa
3 banana leaves
1 roll(s) twine
300 cornstarch
½ lard
3 cooked rice (with achiote)
½ carrot
½ tender green beans
1 head(s) garlic
1 sprig(s) celery
3 chicken bouillon cubes
2 culantro (Mexican coriander)
Worcestershire sauce
salt
1 can(s) sweet peas
Directions
  1. Prepare the leaves, roast them, clean them, and cut them according to the desired size.
  2. Prepare the ties according to the desired length.
  3. In a pot, cook the meat with the garlic, onion, sweet pepper, cilantro, celery, and salt until it is tender.
  4. After the meat is cooked, cut it into small pieces.
  5. In a large pot, strain the meat broth and mix it with the masa, bouillon, the cubes, and the cornstarch until everything is incorporated.
  6. Put it on the heat, add the lard, stirring constantly (so it doesn't smoke).
  7. During this process, add the Worcestershire sauce and salt to taste, and if the masa dries out too much before it boils, keep adding more broth and continue stirring until the masa boils.
  8. On two pieces of leaf, place a large spoonful of masa, add a teaspoon of rice, a piece of meat, a strip of pepper, carrot, pepper, and a piece of green bean.
  9. Then wrap all of this and tie the tamal in a bundle.
  10. Makes 100 tamales.
  11. In a pot with hot water, place the tamal bundles and let them boil for about 10 to 15 minutes.

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