Tamal Navideño (Costa Rican Christmas Tamales)

Instructions

1. Put the pork, onion, garlic, cilantro bundle, salt and water in a large pot. Bring to a boil, skim, then simmer for 50 minutes until tender. Lift out the pork and strain the broth, keeping at least 1 liter (4 cups).
2. Mix the masa harina, achiote and salt in a large bowl. Stir in the warm broth gradually, then add the oil and grated onion. Knead until the dough is soft and spreadable, adding more broth if it feels stiff.
3. Soften the banana leaves by passing them over a flame or dipping them in boiling water for 30 seconds, then wipe them dry. Lay one leaf over another with the grain running in opposite directions.
4. Spread about 1/2 cup (100 g) of masa in a rectangle on the leaves. Top with a piece of pork, a spoonful of rice, some carrot and peas, and a strip of pepper.
5. Fold the leaves over the filling to make a tight rectangular packet, fold in the ends and tie the packet crosswise with string. Tie two packets together as a pair.
6. Lay a few spare leaves in the bottom of a very large pot and stack the pairs on top. Cover with hot water and bring to a boil. Simmer steadily for 2 hours, keeping the tamales submerged and topping up with hot water.
7. Lift the pairs out and let them drain and rest for 10 minutes. Unwrap one to test. The masa should be firm and come away cleanly from the leaf.
8. Serve warm, still in their leaves, with coffee or a fresh salad.

Tips

• No banana leaves? Wrap each tamal in parchment and then foil, and steam them on a rack for 90 minutes instead of boiling.
• Tamales freeze for up to 3 months. Reheat them from frozen in simmering water for about 25 minutes.