Best Belizean Tamales Recipe

With a rich and diverse cultural heritage, Belize offers a unique blend of flavors and culinary traditions. In today’s post, I’d like to introduce you to one of the country’s most beloved dishes – the Belizean Tamale. Often reserved for special occasions and family gatherings, these steamed bundles of corn dough and savory fillings showcase Belize’s Mayan roots with a touch of Creole influences that I’ve come to adore.

How to make Belizean Tamales

Belizean tamales, also known as “bollos,” are a traditional dish enjoyed in Belize and other Central American countries. These tamales are made using corn dough, filled with seasoned meat, and wrapped in banana leaves before being steamed to perfection.

What are Belizean tamales made of?

For the Dough:

• 3 cups masa harina (corn flour)
• 1 cup chicken or vegetable broth (warm)
• 1 cup coconut milk (warm)
• 1/2 cup vegetable oil or melted lard
• 1 teaspoon baking powder
• 1 teaspoon salt
• Banana leaves, cleaned and cut into 8×8-inch squares (for wrapping)

For the Filling:

• 1 lb boneless chicken, pork, or a combination of both (diced)
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon allspice
• 1/2 teaspoon thyme
• Salt to taste
• 2 tablespoons vegetable oil

Instructions:

For the Filling:

1. Heat the vegetable oil in a skillet over medium heat.
2. Add the chopped onion and minced garlic. Sauté until they become translucent.
3. Add the diced chicken and/or pork to the skillet.
4. Season with cumin, paprika, black pepper, allspice, thyme, and salt.
5. Cook until the meat is fully cooked and nicely browned. Set aside.

For the Dough:

1. Combine the masa harina, baking powder, and salt in a large mixing bowl.
2. Gradually add the warm chicken or vegetable broth while mixing to form a dough.
3. Add the warm coconut milk and vegetable oil/lard. Knead the mixture until it’s well combined and has a smooth texture.

Assembling the Tamales:

1. Lay out a piece of banana leaf on a clean surface.
2. Take a small amount of the masa dough and flatten it onto the banana leaf, forming a rectangle about 3×5 inches in size.
3. Place a spoonful of the prepared meat filling in the center of the dough.

Wrapping the Tamales:

1. Carefully fold the sides of the banana leaf over the filling, then fold up the bottom and secure the tamale with a strip of soaked banana leaf or kitchen twine.
2. Repeat this process until all the dough and filling are used up.

Steaming the Tamales:

1. In a large steamer pot, add water to the bottom section and bring it to a simmer.
2. Arrange the wrapped tamales in the steamer basket, ensuring they stand upright to prevent the filling from spilling out.
3. Cover the tamales with additional banana leaves or a damp cloth to prevent steam from getting in.
4. Steam the tamales for about 1.5 to 2 hours or until the dough is cooked through and firm.

Tips

1. Banana Leaves: Banana leaves are an essential part of this recipe, as they provide a unique flavor and aroma to the tamales. Make sure to clean them thoroughly and soften them before using by briefly blanching them in boiling water.
2. Filling Variations: You can customize the filling by using other proteins like beef, shrimp, or even beans for a vegetarian option.
3. Soaking Banana Leaves: If using kitchen twine, soak it in water for a few minutes to prevent it from burning while steaming.
4. Serving: Serve the tamales with a side of Belizean-style potato salad or coleslaw.
5. Storing: Leftover tamales can be stored in the refrigerator for a few days. Reheat them by steaming again or using a microwave.
6. Experiment with Seasoning: Feel free to adjust the seasoning to your preferences. You can also add a bit of chili paste or hot sauce for some heat.

What to serve with

Belizean Tamales are often served with complementary side dishes and condiments that enhance the overall dining experience. Here are some traditional accompaniments to serve with Belizean Tamales:

1. Belizean Potato Salad: This creamy potato salad is a classic side dish that balances the rich and savory flavors of the tamales. It typically includes boiled potatoes, diced carrots, peas, and mayonnaise. The creaminess and slight sweetness of the salad contrast well with the savory tamales.
2. Coleslaw: Coleslaw provides a refreshing and crunchy contrast to the tamales. The combination of shredded cabbage, carrots, and a tangy dressing made from mayonnaise or vinegar adds a nice texture and flavor contrast.
3. Pickled Onions: Pickled red onions are often served alongside Belizean Tamales to add a tangy and slightly acidic element to the meal. The pickled onions help cut through the richness of the tamales and provide a burst of flavor.
4. Hot Sauce: Belize is known for its flavorful and spicy hot sauces. Having a variety of hot sauces available at the table allows diners to add heat to their tamales according to their preference. Some popular options include habanero-based sauces that pack a punch of flavor and spiciness.
5. Salsa: A fresh tomato salsa or pico de gallo can add freshness and color to the plate. Combining tomatoes, onions, cilantro, lime juice, and sometimes chili peppers can complement the tamales’ flavors and provide a zesty kick.
6. Avocado: Sliced or diced avocado can give a creamy and buttery texture that contrasts well with the tamales. It also adds a nutritional element to the meal.
7. Fried Plantains: Sweet fried plantains can offer a delightful sweetness that complements the savory tamales. The natural sugars in the plantains balance the flavors of the dish.
8. Beans and Rice: A side of beans and rice is a staple in many Central American cuisines, including Belizean. The combination of seasoned beans and rice provides additional sustenance and complements the tamales’ flavors.
9. Fresh Fruit: Consider serving a plate of fresh tropical fruits like mango, pineapple, or papaya. The natural sweetness and juiciness of the fruits can act as a refreshing palate cleanser between bites of tamales.
10. Fruit Juices or Agua Frescas: To wash down the meal, serve refreshing fruit juices or agua frescas made from tropical fruits. These beverages can provide a cooling and flavorful contrast to the tamales.

FAQ

Final Thoughts

I have finally attained the perfect recipe for a Belizean tamale. The tamales are soft and flavorful and remain so even the next morning.

Belizean Tamales

Serves: 4 Prep Time: 10 Minutes Cooking Time: 2 Hours 2 Hours

Nutrition facts: 588 calories 21 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 3 cups masa harina (corn flour)
• 1 cup chicken or vegetable broth (warm)
• 1 cup coconut milk (warm)
• 1/2 cup vegetable oil or melted lard
• 1 teaspoon baking powder
• 1 teaspoon salt
• Banana leaves, cleaned and cut into 8x8-inch squares (for wrapping)
• 1 lb boneless chicken, pork, or a combination of both (diced)
• 1 onion (finely chopped)
• 2 cloves garlic (minced)
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon allspice
• 1/2 teaspoon thyme
• Salt to taste
• 2 tablespoons vegetable oil

Instructions

For the Filling:

1. Heat the vegetable oil in a skillet over medium heat.
2. Add the chopped onion and minced garlic. Sauté until they become translucent.
3. Add the diced chicken and/or pork to the skillet.
4. Season with cumin, paprika, black pepper, allspice, thyme, and salt.
5. Cook until the meat is fully cooked and nicely browned. Set aside.

For the Dough:

1. Combine the masa harina, baking powder, and salt in a large mixing bowl.
2. Gradually add the warm chicken or vegetable broth while mixing to form a dough.
3. Add the warm coconut milk and vegetable oil/lard. Knead the mixture until it's well combined and has a smooth texture.

Assembling the Tamales:

1. Lay out a piece of banana leaf on a clean surface.
2. Take a small amount of the masa dough and flatten it onto the banana leaf, forming a rectangle about 3x5 inches in size.
3. Place a spoonful of the prepared meat filling in the center of the dough.

Wrapping the Tamales:

1. Carefully fold the sides of the banana leaf over the filling, then fold up the bottom and secure the tamale with a strip of soaked banana leaf or kitchen twine.
2. Repeat this process until all the dough and filling are used up.

Steaming the Tamales:

1. In a large steamer pot, add water to the bottom section and bring it to a simmer.
2. Arrange the wrapped tamales in the steamer basket, ensuring they stand upright to prevent the filling from spilling out.
3. Cover the tamales with additional banana leaves or a damp cloth to prevent steam from getting in.
4. Steam the tamales for about 1.5 to 2 hours or until the dough is cooked through and firm.