Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanDinner
Recipe Story
origins & traditionsTamal Asado de Cerdo is a beloved Costa Rican comfort food that brings families together. Unlike steamed tamales, this version is baked, creating a unique texture with slightly crispy edges and a moist, flavorful center. The dish combines seasoned pork shoulder with a mixture of bell peppers, onions, and tomatoes, all enveloped in a corn masa dough enriched with manteca. Traditional preparation involves wrapping the tamales in banana leaves, which impart a subtle earthy flavor during baking. The result is a complete meal that captures the essence of Costa Rican home cooking, perfect for gatherings or Sunday family dinners. This recipe yields generous portions that can feed a crowd and tastes even better the next day.
Instructions
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Preheat oven to 350°F (175°C).
In a large skillet, heat vegetable oil over medium-high heat. Season pork with salt, pepper, cumin, and paprika. Brown pork pieces on all sides, about 8 minutes total. Remove and set aside.
In the same skillet, sauté diced onions and bell peppers until softened, about 5 minutes. Add minced garlic and cook 1 minute more. Add diced tomatoes and cook until they release their juices, about 5 minutes. Return pork to skillet and simmer 10 minutes. Remove from heat.
In a large mixing bowl, combine masa harina with warm water, vegetable oil, salt, and baking powder. Mix until a soft, spreadable dough forms. Let rest 10 minutes.
Clean banana leaves and pass quickly over an open flame to make them pliable. Cut into 12-inch squares.
Spread a thin layer of masa (about 1/4 cup) in the center of each banana leaf square. Place 2-3 pieces of pork with vegetables in the center. Top with another thin layer of masa.
Fold banana leaves to enclose the filling completely, creating rectangular packets. Secure with kitchen twine if needed.
Arrange tamales in a large baking dish or roasting pan. Add 1 cup of water to the bottom of the pan. Cover tightly with aluminum foil.
Bake for 75-90 minutes until masa is firm and cooked through. Remove foil for the last 15 minutes to allow tops to brown slightly.
Let rest 10 minutes before serving. Unwrap and serve hot with extra vegetables on the side.
Tamal Asado de Cerdo
4.0 (46)
A savory Costa Rican baked pork tamal featuring tender pork, vegetables, and masa wrapped in banana leaves then baked to perfection. This comforting one-pot meal showcases the rich flavors of traditional Tico cuisine.
medium
2h
8 servings
Ingredients
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Main Protein
- 900 grams pork-chops, cut into 2-inch cubes
Vegetables
- 2 pieces onions, diced
- 2 pieces bell-peppers, diced
- 3 pieces tomatoes, diced
Aromatics
- 6 cloves garlic, minced
Cooking Fat
- 4 tablespoons vegetable-oil, for cooking
Masa Dough
- 3 cups flour, masa harina
Seasonings
- 2 teaspoons salt, divided
- 1 teaspoons black-pepper, freshly ground
- 1 1/2 teaspoons cumin, ground
- 1 teaspoons paprika, ground
Garnish
- 3 tablespoons cilantro, chopped (optional)
Chef Tips
expert advice•For authentic flavor, seek out fresh banana leaves at Latin markets or use parchment paper as a substitute.
•The masa consistency should be similar to thick cake batter - add more water if too dry or more masa harina if too wet.
•You can substitute pork with chicken thighs for a lighter version.
•Make these ahead and refrigerate unbaked for up to 24 hours, or freeze for up to 3 months.
•Some Costa Rican cooks add raisins, olives, or chickpeas to the filling for variation.
•The key to perfect tamales is not overfilling them and ensuring the masa layer is thin enough to cook through but thick enough to hold together.
•Serve with Salsa Lizano, a traditional Costa Rican condiment, for an authentic touch.
