Belizean Tamales
Steamed parcels of seasoned masa dough filled with savory meat (often chicken or pork) and a rich red recado sauce, Belizean tamales are a festive dish, especially popular during holidays.
🧂 Ingredients
- 2.5 lbs Corn masa (for tamales)
- 1 cup Vegetable oil or lard(melted)
- 2.5 cup Water or chicken broth(or as needed)
- Salt(to taste)
- 2 lbs Chicken or pork(cut into bite-sized pieces)
- 3 tbsp Red recado (achiote paste)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 tsp Chicken bouillon
- 0.5 tsp Black pepper
- 12 Banana leaves(cleaned and softened)
- Optional: diced potatoes, peas, olives, pimento
👨🍳 Instructions
- 1
Prepare the filling: Season the chicken or pork with salt, pepper, and half of the red recado. Cook in a pot with a little oil until browned. Add chopped onion, minced garlic, chicken bouillon, and about 1 cup of water or broth. Simmer until the meat is tender and the sauce has thickened. Set aside.
- 2
Prepare the 'col' (red sauce): In a saucepan, combine the remaining red recado, chopped onion, minced garlic, chicken bouillon, and black pepper. Add about 1 cup of water or broth and cook over medium heat, stirring constantly, until it forms a thick sauce. If using, stir in optional diced potatoes or peas.
- 3
Prepare the masa: In a large bowl, combine the corn masa, melted oil/lard, salt, and about 1.5 cups of water or broth. Mix until a smooth, spreadable dough forms. The consistency should be like thick pancake batter.
- 4
Prepare the banana leaves by wiping them clean and briefly warming them over a flame or in hot water to make them pliable. Cut into large rectangles.
💡 Tip: If using frozen leaves, thaw and rinse them thoroughly. - 5
Assemble the tamales: Lay a piece of banana leaf flat. Spread about 1/3 cup of masa mixture in the center, forming a circle. Spoon about 2-3 tablespoons of the meat filling and 'col' sauce onto the masa. Add any optional ingredients like olives.
- 6
Fold the banana leaf over the filling, first bringing the sides together like an envelope, then folding the ends to create a sealed package.
💡 Tip: If the leaves are small, you can overlap two pieces. You can also wrap the tamale in foil for extra security. - 7
Steam the tamales: Line the bottom of a large pot with extra banana leaves. Arrange the tamales upright in the pot. Add enough water to come halfway up the sides of the tamales, but not cover them. Bring to a boil, then cover and steam for 1 to 1.5 hours, or until the masa is firm.
💡 Tip: Add more boiling water during steaming if needed. - 8
Let the tamales rest for at least 15-20 minutes before unwrapping and serving.
💡 Tip: Tamales are often served with rice and beans.
💡 Pro Tips
- ✓The quality of the masa is crucial for good tamales.
- ✓Adjust the amount of recado for desired color and flavor.
- ✓Some families add a small piece of tomato or a pimento-stuffed olive to each tamale.
🔄 Variations
- Vegetarian tamales can be made using vegetable broth and adding more vegetables or beans to the filling.
- Some versions include a thin layer of the 'col' sauce on top of the masa before adding the meat filling.