Tamal Asado de Talamanca
Background
Tamal Asado de Talamanca comes from Costa Rica’s southeastern mountains and lowlands, where Indigenous communities nurtured a tradition of baking a festive corn-based cake inside aromatic leaves over wood embers. This home-style rendition keeps the spirit intact by baking the batter in a lined pan so it captures the gentle smokiness and celebratory feel associated with communal gatherings. Wrapping and lining with Banana leaves evokes the original method while making it easy for a modern kitchen.
Ingredients
- Fresh corn kernels — 3 cups (from about 6 medium ears)
- Coconut milk — 1 1/2 cups, well-stirred
- Masa harina — 1 cup, fine grind
- Brown sugar — 3/4 cup, lightly packed
- Unsalted butter — 6 tablespoons, melted and cooled
- Grated white cheese — 1 cup, softly packed
- Eggs — 3 large
- Baking powder — 1 1/2 teaspoons
- Salt — 1/2 teaspoon
- Ground cinnamon — 1 teaspoon
- Vanilla extract — 2 teaspoons
- Banana leaves — enough to line a 9-inch square pan (or similar)
Equipment
- 9-inch square baking pan (or 10-inch round)
- Blender or food processor
- Large mixing bowl and whisk
- Rubber spatula
- Paring knife and kitchen shears
- Oven and cooling rack
Preparation
- Soften the lining: Briefly pass the Banana leaves over a low flame or a hot, dry skillet until pliable and glossy. Wipe clean and cut pieces to line the base and sides of your pan, overlapping slightly so batter cannot seep through.
- Blend the base: In a blender, combine the Fresh corn kernels with half of the Coconut milk. Blend until mostly smooth, leaving a trace of texture for a rustic crumb.
- Build the batter: Pour the blended mixture into a bowl. Whisk in the remaining Coconut milk, the Masa harina, the Brown sugar, the melted Unsalted butter, and the Eggs until cohesive. Sprinkle over the Baking powder, the Salt, the Ground cinnamon, and the Vanilla extract; whisk just to combine. Fold in the Grated white cheese.
- Line and fill: Lightly grease the pan if not perfectly lined, then fit in the prepared Banana leaves. Pour in the batter and smooth the top; tuck overhanging Banana leaves toward the center like a loose lid.
Cooking
- Heat the oven to 180°C/350°F.
- Bake until the center is set, the edges are burnished, and a tester emerges with moist crumbs, about 50 to 60 minutes.
- Cool the pan on a rack, then let the tamal rest for about 10 minutes before unmolding so the crumb holds together.
How to serve and enjoy
Slice into generous squares while warm for a custardy interior and lightly crisped edges, or serve at room temperature for a cohesive, snackable texture. It shines as a mid-morning or late-afternoon bite with coffee or cacao. For a celebratory table, carry it to the center still nestled in its fragrant Banana leaves, and let guests lift slices that showcase the rustic leaf pattern.
Tips and variations
- Sweeter or spicier: Increase the Brown sugar a touch or add a pinch more Ground cinnamon to taste.
- Richer crumb: Add an extra tablespoon of melted Unsalted butter for a silkier bite.
- Leaf lining: If you lack enough Banana leaves, line the pan with parchment and lay a decorative sheet of Banana leaves on top for aroma.
- Textural tweak: Blend the Fresh corn kernels completely smooth for a finer crumb, or pulse less for rustic pops of kernel.