Tamales Costarricenses

Step by stepInstructions

1. Simmer the pork with the onion, garlic, and half the salt in water to cover until very tender, about one hour. Remove the meat, shred it, and reserve the broth.
2. Parboil the rice in salted water for five minutes and drain well.
3. Beat the masa harina with the warm pork broth, lard, achiote oil, and remaining salt until it forms a thick, spreadable paste.
4. Lay out a banana leaf square, spread a generous spoonful of masa in the center, and top with pork, rice, a few carrot and potato rounds, pepper strips, and garbanzos.
5. Fold the leaf over the filling, tuck the ends under, and tie the bundle tightly with string.
6. Stack the tamales in a large pot, add water to just below the top bundle, and boil for about one and a half hours, until the masa is firm and pulls cleanly from the leaf.