A sweet, dense corn cake baked until golden, with a custardy interior and caramelized edges — Costa Rica's traditional baked treat served with coffee.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Blend corn kernels, eggs, sugar, butter, sour cream, and vanilla until mostly smooth.
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2
Stir in shredded cheese, baking powder, and salt.
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3
Pour into a greased baking pan.
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4
Bake at 175C for 45-50 min until golden on top and a toothpick comes out clean.
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5
The edges should be caramelized and slightly crispy while the center remains custardy.
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6
Cool slightly and cut into squares. Serve warm with coffee.
Did You Know?
Despite its name, tamal asado is not steamed like a tamal — it is baked (asado), creating a completely different texture that is more cake than tamale.
Chef's Notes
The Story Behind Tamal Asado
Tamal asado bridges indigenous corn traditions with Spanish baking techniques. While tamales were traditionally steamed in leaves, the Spanish introduced ovens, and Costa Ricans created this hybrid — corn-based but baked. The addition of cheese and sour cream gives it a savory-sweet complexity unique to Tico baking. It is a staple at afternoon coffee gatherings.
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