Recipe: Costa Rican Tamales

Costa Rican Tamales

2 pounds maize (corn flour)
2 pounds pork
2 pounds bacon
2 cups cooked, seasoned rice
ground chicharron (cracklings; fried pork skin)
several carrots
a few potatoes
sweet peppers
coriander
canned peas
salt, black pepper, cumin
plantain leaves

Soak the corn flour in water and cook it with a little salt one day before making the tamales. Wash it thoroughly and change the water. Let it stand overnight. The next day, knead it into dough.

Boil the carrots, potatoes and meat in separate pots, seasoning with black pepper, cumin, coriander and salt.

Once this is done add the water from the meat you just cooked to the dough until you get an intermediate consistency. Also add some salt and the potatoes, previously mashed or pureed in a blender.

Wash the plantain leaves (you can substitute banana leaves). Cut them into 16 by 14 inch pieces. On each piece place two tablespoonfuls of dough. On top of the dough place a tablespoonful of rice, a piece of meat, some chicharron, a slice or two of carrots, some peas, coriander and a strip of sweet pepper. Fold the leaf into a rectangular shape, making sure no part of the tamal is exposed. Tie the bundle carefully and securely with string.

The rest is easy. Just place them in salted, boiling water for about one hour. Unwrap them so you can get to one of the most typical and delightful tastes of Costa Rica.