Tamales and Tepary Beans

and Tepary bean filled Tamales...can go any way you like them. I have written about both before, because we love them. Making tamales can be grueling when you are doing it alone, but I don't mind...once a year. Back during the holidays I taught my son's girlfriend about he Hispanic tradition of making them for the holidays and put her to work! Ha!

I experimented with this batch. Some were stuffed with pulled pork, and some with chili Tepary beans. Using the sauce from the beans I flavored the masa harina, and used traditional lard. We made six dozen and gave family and friends six each for gifts. Frozen, these made a good treat for us once we returned home from the long family gatherings.

Never made tamales before? Plan ahead and have some friends chip in and you can all sit together and make them. I did this with a friend back in Texas for her family. Afterward she said it would have been too much by herself, as she had asked me to make a Costa Rican party for 30 people. So we made a Costa Rican tamale. You can find most ingredients in the 'International' isle of your local markets.

Tepary beans are considered heritage and heirloom and are available on-line and only in Arizona. Hubs travels there for work and makes it a point to bring me back a bag of black, white, and brown. They are lowest in glycemic index of all beans, and one of the best things to eat if you have high blood sugar issues like diabetics. Check out this recipe for Tepary Beans and a Hungry Chef!

Here today...Gone 'Costa Rican' Tamale

“Enthusiasm is excitement with inspiration, motivation, and a pinch of creativity.” ~Bo Bennett

I look at everyday life filled with lots of enthusiasm and inspiration as I begin to spread my culinary wings into new cultural foods. Hubby and I are returning to Texas for the first time in a long over due holiday in June. My birthday, and no classes until July gave us a good excuse.

A childhood friend we will be staying with, Cheryl requested I make a Costa Rican spread for family and friends when I visit. She dreams of living there one day when she retires. I have made similar foods in that cuisine; like tamales, black beans, gallos (open faced tortillas), lunch Casado, 'Cow Belly' soup, and other dishes of her island dreams. I am doing my homework to get as authentic as possible, and bring her some 'Tico' atmosphere...

'I made a few with some of the verde sauce added to the shredded pork...'

Tamales in Costa Rica are similar in ingredients, but the banana leaf variety are more like a meal in one bite as they make ready their banana leaves; render lard and make stock; add Masa in a bowl with some lard and oil, stock, and sometimes seasonings for extra flavor. Cook rice, pork, and black beans.

Banana leaves- masa, rice, pork, chilies; roll, tie, and repeat; roll, tie, and repeat. Since my banana leaves were in lock down, and ruined from vehicle jail last Friday, I went with corn husk for this go round, but in Texas Cheryl will get her Costa Rican delicacies the way they roll, and a whole-lotta-them...

















I bought a nice three pound bone in shoulder roast that had an inch and half slab of fat still attached from the meat department. I carefully sliced off the fat, and rendered my own lard, along with some bacon. Slow cooked the pork roast in a dry rub, and let it cool. Once cool I shredded the meat. Taking the bone and the gelatin from the cooled pork, and made a stock for the masa.

















I fried up some plantain chips and made two dips- pureed black beans and rice, and a Verde with chunky avocado. I could not help myself, but I started my own Costa Rican party with out her, but she doesn't mind, and she had better get her tamale rolling volunteers geared up!