Costa Rican
⭐ Highly Rated
35 minmedium
Costa RicanBreakfast
Recipe Story
origins & traditionsTamal Asado is a beloved Costa Rican breakfast staple that differs from steamed tamales. This baked version features fresh corn masa mixed with rich sour cream and salty local cheese, creating a dense yet tender bread-like consistency. The top develops a beautiful golden crust while the inside remains wonderfully moist. Traditionally served warm with coffee, this dish represents the simplicity and heartiness of Costa Rican home cooking. Unlike wrapped tamales, this is baked in a pan and cut into squares, making it perfect for feeding a crowd. The natural sweetness of the corn combined with the tangy sour cream creates a balanced flavor that pairs beautifully with fresh tropical fruit or a simple cup of Costa Rican coffee. Many families prepare this on weekends when there is time to enjoy a leisurely breakfast together.
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9x13 casserole dish with butter and set aside.
In a food processor or blender, combine the fresh corn kernels and process until you have a coarse puree. Some texture should remain.
In a large mixing bowl, combine the flour, cornmeal, baking powder, sugar, and salt. Whisk together until well blended.
In another bowl, beat the eggs lightly. Add the sour cream, melted butter, and milk. Whisk until smooth and well combined.
Add the pureed corn to the wet ingredients and mix well.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in the shredded cheese and any optional bell peppers if using. The batter will be thick but pourable.
Pour the batter into the prepared casserole dish and spread evenly with a spatula.
Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let cool for 10 minutes before cutting into squares.
Serve warm with additional sour cream on the side if desired.
Tamal Asado de Maíz
5.0 (150)
A traditional Costa Rican baked corn tamale with a golden, slightly sweet crust and moist interior. This rustic breakfast treat is flavored with sour cream and local cheese, offering authentic Tico comfort.
easy
1h 5m
8 servings
Ingredients
0 of 10 checked
Main Ingredients
- 3 cups corn, kernels removed from cob
- 1 1/2 cups flour, sifted
- 1 cups sour-cream
- 1 1/2 cups cheese-mozzarella, shredded
Wet Ingredients
- 3 pieces eggs, beaten
- 4 tablespoons butter, melted
- 1/2 cups milk
Dry Ingredients
- 3 tablespoons honey
- 1 teaspoons salt
Optional Add-ins
- 1/2 pieces bell-peppers, finely diced (optional)
Chef Tips
expert advice•For the most authentic flavor, use fresh sweet corn rather than canned.
•If fresh corn is unavailable, frozen corn works well as a substitute.
•The cheese traditionally used is a Costa Rican queso fresco or queso palmito, but mozzarella or a mild white cheese makes an excellent substitute.
•Some cooks add finely diced red bell pepper for color and subtle sweetness.
•The tamal should be moist but not wet - if your batter seems too dry, add an extra tablespoon of milk.
•For a richer version, substitute half the milk with heavy cream.
•This dish is best served warm but can also be enjoyed at room temperature.
•Leftovers make excellent breakfast for the next few days.
•Some families add a pinch of nutmeg or vanilla extract for extra depth of flavor.
