Costa Rica - Christmas Tamales

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Salt and pepper cubed pork. In deep pot, brown pork in cooking oil.

Step 2

Combine onion, garlic, and red bell pepper to pork. Cook together for 3-5 minutes. Add cumin and oregano

Step 3

Add water until meat is submerged. Boil for 2-3 hours until meat is tender

Step 4

Remove pork from liquid and shred

Step 5

In large bowl, combine masa mix, lard, bouillon cube, and salt. Remove 1 1/2 cups of braising liquid from pork and mix combine with other ingredients until loose dough consistency

Step 6

In separate pot, cook dough on low heat until mixture is like a mashed potato consistency. If mixture starts to become more solid, add broth and/or water to loosen

Step 7

On low heat add oil to separate pot. Once warm, add ground annottto into oil until the oil is an orange/red color. Combine white rice with oil and mix till rice is orange in color. Add salt to taste

Step 8

Cut 8 inch x 8 inch squares out of banana leaves

Step 9

Place dollop of masa dough in center of banana leaf. Top with spoonful of annatto rice, and spoonful of pulled pork

Step 10

Add optional toppings of sliced bell pepper and carrot slices

Step 11

Wrap filling in banana leaf to make envelope shape

Step 12

Wrap filling with banana leaf into an envelope shape, ensuring that none of the filling is exposed. Using butchers twine, tie across and lengthwise and knot to make sure the tamale holds its shape when cooking

Step 13

Steam in steamer for 30-35 minutes (you can also boil in water for 15-20 minutes if you do not want to steam)