Authentic Costa Rican Tamales Recipe | Traditional Tico Tamales Step-by-Step Guide

Have you ever wondered how to make REAL Costa Rican tamales like the ones served at Christmas in every Tico home? After our tamal-making adventure went viral last week, hundreds of you asked for the authentic recipe — and today, I'm sharing my family's traditional tamal recipe that's been passed down for generations! This isn't a quick recipe (fair warning!), but it's THE authentic way Costa Rican families make tamales for holidays and special celebrations. Grab your apron, call your family, and let's make some magic wrapped in banana leaves!

¡Hola, mis queridos lectores!

After our tamales adventure with Skip last Sunday (where we proved that yes, even a gringo can survive the Tico tamal-making marathon! 😄), SO many of you wrote asking for the actual recipe.

And you know what? That made my heart so happy! Because sharing a tamal recipe is like sharing a piece of our Costa Rican soul. These aren't just food — they're TRADITION wrapped in banana leaves. They're Christmas morning, family gatherings, and hours of love in the kitchen.

So grab your apron, call your primas, put on some salsa music, and let's make some REAL Costa Rican tamales!

(Fair warning: This is not a "30-minute meal." This is an ALL-DAY labor of love. But trust me — it's SO worth it!)💚

TAMALES TICOS — The Complete Recipe

Makes approximately 50 tamales (depending on size)

PART 1: THE PORK (El Cerdo)

Ingredients:

• 2 kilos lean pork shoulder

• 1 tablespoon mustard

• 1 teaspoon chopped garlic

• ½ teaspoon pepper

• 1 teaspoon salt

• Vegetable chunks: sweet pepper, celery, culantro coyote

• 5 cups water

Instructions:

1. Season the pork shoulder with mustard, garlic, pepper, and salt. Let it sit for a few minutes to absorb the flavors.

2. In a pressure cooker, brown the meat first (this adds SO much flavor — don't skip this step!).

3. Add the vegetables and water.

4. Close the cooker and cook for 30 minutes, starting from when the valve begins to whistle.

5. Let the cooker cool completely before opening.

6. Remove the meat and vegetables. SAVE THAT BROTH! Blend it and strain it — you'll need it for the rice.

7. Cut the pork into bite-sized pieces and set aside.

PART 2: THE RICE (El Arroz)

Ingredients:

• 2 teaspoons oil

• 2 teaspoons chopped garlic

• 1 tablespoon annatto (achiote) — this gives it that beautiful golden color!

• 2 cups rice

• 3 cups pork broth (from the previous step)

• 1 teaspoon salt

Instructions:

1. Heat the oil in a pot and sauté the garlic until fragrant.

2. Add the annatto and stir — watch it turn everything golden!

3. Add the rice, broth, and salt.

4. Cover, lower the heat, and let it cook until the rice is tender.

5. Set aside to cool.

PART 3: THE DOUGH (La Masa) — The Heart of the Tamal!

Ingredients:

• 500 grams margarine

• 5 tablespoons chopped garlic

• 8 tablespoons Worcestershire-style sauce

• 8 cups MASECA cracked corn flour (masa quebrada)

• 1 kilo boiled potatoes, mashed

• 4 packets beef rib seasoning (Maggi or similar)

• 12 cups water

Instructions:

1. In a large pot, melt the margarine over medium heat.

2. Add the garlic and Worcestershire sauce — let those aromas fill your kitchen!

3. Add the MASECA flour and mashed potatoes. Mix well.

4. Dissolve the beef seasoning packets in the 12 cups of water to make a broth.

5. Add HALF of the broth to the dough and mix thoroughly.

6. Add the remaining broth and continue mixing.

7. Cook for about 30 minutes, stirring CONSTANTLY (yes, your arm will get tired — this is the Tico workout! 😅), until the dough thickens and pulls away from the sides of the pot.

8. Set aside to cool slightly before assembling.

PART 4: THE BEAUTIFUL ACCOMPANIMENTS

You'll need:

• Banana leaves (cleaned and cut into rectangles)

• 2 cans petit pois (green peas), drained

• 50 stuffed olives

• 50 slices of boiled carrot

• 50 strips of sweet pepper

• 50 prunes

• Sliced hard-boiled eggs (optional, but traditional!)

• String for tying the tamales

ASSEMBLY TIME! (¡La Armada!)

This is where the magic happens, amigos:

1. Take two pieces of banana leaf and overlap them to form a sturdy base.

2. Place one ladle of dough in the center.

3. Add a spoonful of rice on top of the dough.

4. Place a piece of pork in the center.

5. Arrange the garnishes: petit pois, one olive, carrot slice, pepper strip, prune, and egg slice (if using).

6. Now comes the art: Fold the banana leaves upward, bringing the edges toward the center until they meet the dough. Fold the ends up as well. The key is to wrap TIGHTLY so water doesn't get in during cooking!

7. Tie two tamales together with string to form a "piña" (pineapple shape).

COOKING & THE SECRET WAITING PERIOD

1. Place the tamales in a large pot of boiling water.

2. Cook for 30 minutes, keeping the water at a gentle boil.

3. Remove from water and let them cool.

NOW HERE'S THE IMPORTANT PART THAT SKIP DIDN'T BELIEVE:

LET THEM REST FOR 3 HOURS BEFORE SERVING!

I know, I know — you want to eat them immediately! But trust me, the texture of the dough right after boiling is completely different from after it rests. This is true for ANY tamal recipe. The dough needs time to set, to firm up, to become... perfect. ✨

Teresita's Tips from the Trenches:

🌿 Can't find culantro coyote? Use cilantro stems instead.

🍌 Banana leaves too stiff? Pass them quickly over a flame to make them more pliable.

💪 Your arm hurts from stirring? Good! That means you're doing it right. This is why we make tamales in GROUPS, taking turns stirring!

❄️ Freeze them! Tamales freeze beautifully. Just reheat in boiling water for 15-20 minutes.

👵 Abuela's secret: Make them the day before you want to serve them. They taste even better the next day!

A Final Note from My Heart

Making tamales is NEVER quick. It's never easy. But it's one of the most beautiful traditions we have. In Costa Rica, families gather for "La Tamalada" — everyone has a job: one person preps the meat, another makes the dough, someone else arranges the garnishes, and the expert folder (usually Abuela!) supervises the wrapping.

It's loud. It's messy. It's full of laughter, stories, and love.

So when you make these tamales, don't rush. Put on music. Call your family. Make memories.

Because THAT'S what tamales are really about.

¡Buen provecho, mis amores!

Pura Vida,Teresita de Santa Cruz

P.S. — If Skip can survive his first tamalada, YOU can too! And if your first batch isn't perfect? Don't worry. Even my Abuela's first tamales were a disaster. Practice makes perfect! 😄🫔