Tamales Costarricenses

By AislePrompt Editorial · Published 2026-10-15 · Updated 2026-10-15

A weeknight version of Costa Rica's beloved holiday tamales: tender masa seasoned with achiote, filled with shredded pork, rice, carrot, red pepper and olives, then wrapped in banana leaves and steamed. This Costa Rican-inspired quick recipe, ready in about 60 minutes, pairs masa harina, warm chicken broth, lard or vegetable shortening for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 540 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups masa harina
• 1 3/4 cups warm chicken broth
• 1/3 cup lard or vegetable shortening
• 1 tsp achiote paste
• 1 tbsp Salsa Lizano
• 1 tsp baking powder
• 1 1/2 cups cooked shredded pork shoulder
• 1/2 cup cooked white rice
• 1 medium carrot, cut into thin matchsticks
• 1/2 red bell pepper, cut into thin strips
• 12 pimiento-stuffed green olives, halved
• 1/3 cup frozen green peas, thawed
• 2 tbsp fresh cilantro, chopped
• 8 pieces banana leaves, cut into 10-inch squares
• 1 tsp kosher salt
• as needed kitchen twine

Instructions

1. Step 1: Pass the banana leaves briefly over a gas flame or dip them in hot water so they soften and turn pliable. Wipe them clean.
2. Step 2: Whisk the achiote paste into the warm broth until it dissolves. In a bowl, combine the masa harina, baking powder and salt. Work in the lard, then gradually add the achiote broth and Salsa Lizano. Knead into a soft, moist dough about as thick as hummus.
3. Step 3: Toss the shredded pork with the cilantro and a pinch of salt.
4. Step 4: Spread about 1/3 cup of masa in a 4-inch square in the center of each banana leaf. Top it with 1 tbsp rice, a spoonful of pork, 2–3 carrot sticks, a pepper strip, a few olive halves and a few peas.
5. Step 5: Fold the leaf so the masa closes over the filling, then fold in the sides to make a tight rectangular packet. Stack the packets in pairs (a 'piña') and tie each pair with kitchen twine.
6. Step 6: Set the tamales upright in a steamer basket over simmering water, cover, and steam for 35 minutes, until the masa firms and pulls away cleanly from the leaf. Top up the water if needed.
7. Step 7: Let the tamales rest for 5 minutes, then unwrap and serve with Salsa Lizano and a cup of hot coffee, the way it's done in Costa Rica.