I (Vicki Skinner - aka "THE Sarong Goddess") created this blog in 2007 to share DETAILED Finds•Lists•Info•Events•Experiences to help bring more EASE to people living in, visiting or thinking of moving to Costa Rica since DETAILS are NOT easy to find!
I’m NOT an expert (an "expert" 2 ME knows 101%-NOT me). I believe in sharin info•helping where I can! And with over 2,200 entries, so some things might be out of date, so if you find old info PLEASE help each other by getting the updated info & sharing it with me to revise. At least you have some basic info to get you started.
Better yet - do you have extra time on your hands & looking for a volunteer project? Since this blog is a labor of love & RARELY does anyone share a donation (even though MANY have said how much it's helped them), I could REALLY use help updating info. Spanish speakers ESPECIALLY welcome since my VicLish can be somewhat limited at times!!

Has my blog helped in any way? Helped find something•brought more EASE? More exposure or business?
I welcome you to show YOUR appreciation for my efforts!
(see below other ways to show your appreciation)
The easiest way is with PAYPAL - Attn: LivingLifeInCostaRica@gmail.com
(you do NOT need to have a PayPal account to do this - just a credit or debit card)
Do YOU have/know of a Business•Event•News•Place•Things 4 Sale•Rent to add? Email:


• APPLE LAPTOP - Do you have a Laptop you're not using? Mine recently broke so I'm using a lender. Must be new enough to run current Skypes & have an SDCard slot.
• Amazon.com or GoDaddy.com Credit•Gift Certificate (attn: SarongGoddess@gmail.com)
• Something else to share?? A gift certificate or invite for your business? I'm open!! (at times I'll add other things here that I'm seeking)

Monday, August 5, 2013

TAMALE MAKING Costa Rica style - a Step-By-Step guide on How to Make Costa Rican Tamales

Tamales are a Christmas • Navidad tradition in Latin America and they vary DRASTICALLY from one country to the other.

What IS a Tamale?? en.wikipedia.org/wiki/Tamale

MY FAVS are NacaTamales from Nicaragua - RecipesDeluxe.wordpress.com/2012/02/12/nacatamalesfood.com/recipe/nacatamales-banana-leaf-wrapped-central-american-tamales-397321 (MUCH bigger and full of more "stuff"!) and
Mexican Tamales).  Tamale Making is a MAJOR production - NOT an easy thing to do!

Below are links/2 stories on how to make Costa Rica Tamales:



This was Tico Times 2012 Tamale Making article from June 2013:

If you’re Costa Rican, then you have likely spent at least part of every Christmas season in the company of your entire extended family making tamales. The process can take days, but it ends with a a giant pot of banana wrapped tamales that last the whole Christmas season.
For those lacking a Costa Rican grandmother or the patience to wait until December, there is Antojitos de Maíz - facebook.com/pages/Antojitos-de-Maiz/179719208714046 - a restaurant in San Isidro de El General completely dedicated to corn.

The restaurant’s tamales are such a hit that local hotel Monte Azul has begun sending its guests over for cooking classes. So, with the illusion that we would soon be professional tamale chefs, two Tico Times reporters headed to Antojitos for a crash course in tamale-making. It turns out, that there is a good reason Costa Ricans only make tamales once a year. But if you happen to have hours of free time, there are few Tico dishes as delicious as homemade tamales.

Step 1: Preparation and ingredients
 Making tamales is labor intensive, with each ingredient encompassing an entire meal in itself. To speed up the process, we were greeted in the Antojitos kitchen with bowls of pre-cut and pre-cooked ingredients, but to make your own tamales you first need to prepare the filling. We used a spicy chicken filling in our tamales, but there are other meat and vegetarian variations.

Tamales 04
We put chicken, carrots, cilantro, sweet chill and cheese in our tamales.

While you can fill your tamales with practically anything, traditional Costa Rican tamales almost always use saffron rice (which needs to be prepared separately), cilantro, sweet peppers and carrots. Though most of the fillings are optional you will need the following:
  1. Dried corn or masa mix
  2. Skinned potatoes
  3. Square-cut plantain leaves
  4. String
  5. A stove or bonfire
  6. A large pot for boiling

Step 2: Making the masa
Making up the corn part of the tamale is masa, the spongy outer layer over the filling. Traditionally masa is made by manually grinding up dried rice kernels and mixing the resulting powder with water.
Tamales 02
Traditional tamale makers start with dried ears of corn, scrape off the kernels with a knife and grind the masa by hand.

Because they produce mass quantities of masa, Antojitos uses a grinding machine, and because no one has the time or energy to grind up corn with a rolling pin, most Costa Rican households use pre-made masa from a grocery store.
Tamales 09
Antojitos de Maíz uses a machine to grind their corn.

 You then mix your ground masa with skinned potatoes and water to create dough and cook this on the stove until it has a mashed potato-like consistency. At Antojitos we added chicken broth to the masa, but you can also add vegetables or other meat broth.
Tamales 03
Mix the masa and potato dough and heat it until it is the texture of mashed potatoes.

Step 3: Wrapping the tamales
Once everything is cooked, it’s time to actually assemble the tamales using the plantain leaves and string. Spread a plantain leaf onto a counter and scoop two or three ladles full of masa into the leaf’s center.
Tamales 06
Finally putting all of the ingredients together into a wrapped tamale.

Next, add whatever it is you want to fill your tamales with on top of the masa trying not to pack too much onto the leaf. We added chicken, carrots, sweet chili, cilantro and cheese.
Tamales 05
The finished tamale before it is wrapped up.

Fold the long sides of the leaf over the masa puddle and roll the ends once or twice (until it stays in place). Then fold the other two sides in forming a square. Finally, wrap the string both ways over the leaf and tie it in a bow forming what looks like a plantain leaf present.
Tamales 07
After wrapping your tamale should look like a tiny, green wrapped present.

Step 4: Set to boil
Gather your tiny plantain leaf packages and transfer them into a pot of water for boiling. Be sure to leave the pot covered in order to steam the tamales. Boiling time will vary depending on the number of tamales.
Tamales 10
Gather up your tamale packages and set them to boil.
Lindsay Fendt

Step 5: Enjoy!
Usually you let the tamales cool before eating them to give them time to take shape, but we just couldn’t wait and ate our tamales mushy and hot.

No comments: