Belizean Tamales are a traditional dish with deep Mesoamerican roots, featuring seasoned chicken or pork wrapped in corn dough and steamed in banana leaves. Unlike Mexican tamales, Belizean tamales have a rich, savory sauce inside the masa, making them incredibly flavorful and moist. Follow this recipe to bring an authentic taste of Belize to your table.

Ingredients:

For the Dough (Masa):

2 lbs (900 g) masa harina (corn flour)

½ cup (120 ml) vegetable oil or lard

1 teaspoon salt

½ teaspoon baking powder

3 cups (700 ml) chicken broth

For the Filling:

1½ lbs (680 g) chicken or pork, cut into chunks

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cumin

½ teaspoon paprika

1 teaspoon annatto powder (achiote)

2 cloves garlic, minced

1 small onion, chopped

1 small tomato, chopped

1 bell pepper, diced

2 tablespoons tomato paste

2 cups (475 ml) chicken broth

1 tablespoon cornstarch (for thickening)

For Wrapping:

8 large banana leaves (or parchment paper)

Kitchen twine (if needed)

Instructions:

Step 1: Prepare the Filling Season the chicken or pork with salt, pepper, cumin, paprika, and annatto powder. In a pot, heat oil and sauté garlic, onion, tomato, and bell pepper until soft. Add the meat and brown it for 5 minutes. Stir in tomato paste and chicken broth, bringing to a simmer. Dissolve cornstarch in a little water and add it to the mixture to thicken the sauce. Simmer for another 10 minutes.

Step 2: Prepare the Masa In a large bowl, mix masa harina, salt, and baking powder. Gradually add vegetable oil or lard and mix well. Slowly add chicken broth while kneading until a smooth, pliable dough forms.

Step 3: Assemble the Tamales Soften banana leaves by briefly passing them over an open flame or steaming them. Lay out a banana leaf and spread about ¼ cup of masa dough in the center. Place a spoonful of the meat filling on top. Fold the sides of the leaf over the filling, then fold the ends, securing with twine if necessary.

Step 4: Steam the Tamales Arrange tamales in a large steamer, seam side down. Steam for 1.5–2 hours, adding water as needed, until the tamales are firm and cooked through.

Serving: Let the tamales rest for 10 minutes before unwrapping. Serve with a side of pickled onions or hot sauce.

Belizean Tamales are a delicious and hearty dish that showcases the rich culinary heritage of Belize. Whether for a festive occasion or a comforting meal, these tamales are sure to satisfy.