As the aroma of freshly Baked Tamales Wafts through the air, I am eager to share with you two of the most popular and highly coveted Belizean Tamales Recipes. This delicacies have been passed down through generations and have become a staple in Belizean Cuisine, a true representation of the unique blend of cultures and flavors that make up this magnificent country.
The Belizean Chicken Tamale and Belizean Pork Tamale are not only easy to make, but they are also incredibly delicious and sure to satisfy even the most discerning palates. Unleash your inner chef and join me on a tantalizing trek to discover the enigmatic essences and methods behind these delectable tamales.
Also check Belizean Johnny Cake Recipe, another popular Belizean Recipe.
Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.
Belizean Chicken Tamales Recipe
Belizean Chicken Tamales is a tasty and authentic dish from Belize, Central America. The tamale is made with a mixture of masa (corn dough) filled with tender, juicy chicken that has been marinated in a blend of spices and seasonings. The filled masa is then wrapped in a corn husk and steamed to perfection.
Ingredients For Belizean Chicken Tamales
- 1 cutting Chicken
- 1 1/2 seasoned salt
- 1 tbsp. ground cumin
- 1 1/2 tbsp. Badia complete seasoning
- 1/2 cup onion, chopped
- 2 cloves garlic, chopped
- 1/2 Tbsp. black pepper
Maseca For Blending:
- 2 cups water
- 2 ¼ cups Maseca
For Red Sauce:
- 3 packets Sazón Goya con culantro y achiote
- ½ cup culantro
- 1 tablespoon tomato paste
- 1 hot pepper of your choice
- ½ teaspoon salt
- 8 cups water
- 1 ½ pounds maseca already mixed
- 1 tablespoon achiote paste/recado
Maseca For Spreading:
- 1/3 cup shortening, melted
- 1 ½ teaspoon salt
- 3 ¼ cups water
- 2 ¾ cups maseca
Step By Step Guideline To Make Belizean Chicken Tamales
Marinate and Cook Chicken
Step 1: First take a large bowl, cut the meat a little beat smaller. Now you need to add seasoned salt, ground cumin, complete seasoning, chopped onion, chopped garlic and black pepper. Now give them a good mix so the chicken could get coated with the seasoning.
Step 2: Now set your pot on a medium heat and add the marinated chicken, I am using a non-stick pot that’s why I’m not putting any oil in a pot. I’m going to let this cook until the meat starts to brown.
Make Maseca Dough for Chicken Tamales
Step 1: In another separate mixing bowl, add 2 1/4 cups of maseca, which is a type of corn flour commonly used in Mexican cuisine. Then, add 2 cups of water to the bowl and begin mixing the contents until they are thoroughly combined and a smooth dough is formed.
Step 1: In a blender, take half of the masa mixture that was mixed earlier. Then, add enough water to the blender to completely cover the masa in the mixture. The added water will help create a smoother consistency for the masa mixture as it is blended in the blender. Ensure that you add just enough water so that the consistency is not too watery.
Step 2: To the blender, I added about a tablespoon of the achiote paste, next add 1/2 cup culantro, 1 tbs of tomato paste, 1 whole hot pepper, If you don’t like spicy you can skip add pepper but the papper makes it so good. Finally add 3 packs of Sazon and blend everything together for a flavorful mix.
Final Part For Chicken
Step 1: Now I’m adding red sauce to my browned meat and add some water to avoid stickiness.
Step 2: Now I’m just going to blend the next half of the corn flour with some more water. After the complete blend, add it in the pot and Stir them until the mixture thickens.
Step 3: After it thickens up add some salt as per as taste. Now remove it from the heat and let it cool down.
Maseca for Spreading:
Step 1: In a separate bowl, combine 2 3/4 cups maseca and 1 1/2 teaspoon salt. Next, add 3 1/4 cups of water and 1/3 cup of melted shortening and thoroughly combine everything.
Step 2: It’s time to wrap the tamales. I prefer using aluminum foil, but you can also use a leaf. You can make the wrapping as thin as you like, but for me, using one spoonful is the perfect amount.
Step 3: Spread masa on aluminum foil. Add cold mixture and desired amount of meat to the masa.
Step 4: Lift both ends of the foil and fold it over to seal the edges, making sure it’s tightly sealed. Repeat the process for the remaining tamales.
Boil them and serve:
To boil tamales, fill a large pot with enough water to fully submerge the tamales. Heat the pot until the water reaches boiling, then reduce the heat to medium and let the tamales cook for 1 hour. After boiling, let the tamales cool for 20-30 minutes before handling. Now it is ready to serve.
For better understand you can check this video:
Belizean Pork Tamales Recipe
Belizean Pork Tamales is a delicious and traditional dish and this recipe features a mixture of masa (a type of corn dough) that is filled with slow-cooked, juicy pork that has been seasoned with a blend of spices and herbs. The tamale is then wrapped in a corn husk and steamed to perfection.
Ingredients For Belizean Pork Tamales
- 1 ½ tbsp. cumin
- 1 ½ tbsp. Badia complete seasoning
- ½ tbsp. black pepper
- 4 pounds pork shoulder or butt roast
- ½ cup of chopped onion
- 3 cloves chopped garlic
- 1 ½ tablespoon Morton Season-All seasoned salt
- 1 tablespoon tomato paste
- 2 packets Sazon Goya con culantro y achiote
- 9 cups water
- ½ tbsp Belizean achiote paste
- ½ cup culantro
- 1 hot pepper
- 1 ½ pound corn dough
- ½ tbsp salt
- 2 pounds corn dough
- 1 cup water
- 1 ½ teaspoon salt
- 1/3 cup melted lard
Step By Step Guideline To Make Belizean Pork Tamales
Step 1: Marinate pork
Cut the meat to your desired size, wash it with vinegar, and then season it. To season the meat add season salt, complete seasoning, black pepper, cumin, some chop onion and garlic. After add all ingredients use a spoon and mix them well.
In a pot, add the mixture and cook over medium heat.
Step 2: It’s time to Sauce and corn flour
To make the sauce, first combine all of the sauce ingredients in a blender. After combining all of the ingredients, blend them together. Now add the sauce in the pot and give them a good stir.
Now combine half of the corn flour with some more water. Add the mixture to the pot once they have been thoroughly blended, then stir the mixture until it thickens.
Step 3: Masa
Step 4: Boil and serve
Put all of the wrappers in a large pot and cover with water to boil. Pour them over medium heat for 1 hour. Now it’s ready to serve.
You can watch the following video if you have any doubt:
Some Special Tips and Tricks For Belizean Tamales Recipes
Here are some tips and tricks for making perfect Belizean Tamales:
- Soak the cornmeal: Soaking it overnight helps soften it, making it easier to work with and resulting in a softer and moister tamale.
- Use the correct type of cornmeal: It is best to use masa harina, which is a type of cornmeal specifically made for tamales, as it has the right consistency and flavor.
- Season the filling well: The filling is the heart of the tamale, so be sure to season it well with spices, herbs, and other seasonings to make it flavorful.
- Roll the tamales tightly: Make sure to roll them tightly to prevent the filling from falling out and ensure that the tamales hold their shape during cooking.
- Cook the tamales on medium heat: Slow and steady wins the race when it comes to cooking tamales. Cooking the tamales on low and medium heat for a longer time ensures that they are cooked evenly and thoroughly.
- Check the tamales regularly: Check them regularly to ensure they are cooking evenly and prevent them from drying out. Add water to the pot if necessary to keep the steam going.
- Let the tamales rest: Once they are cooked, let them rest for a few minutes before serving. This allows the flavors to meld and the texture to set.
What are Belizean Tamales?
Belizean Tamales are a traditional dish in Belize made from a mixture of cornmeal and spices, wrapped in a banana leaf, and steamed until cooked through. They can be filled with a variety of ingredients, such as meat, cheese, or vegetables.
What is the origin of Belizean Tamales?
Belizean Tamales have indigenous roots, with influences from the Mayan civilization and the Spanish conquest. They have become a staple in Belizean cuisine and are enjoyed by locals and visitors alike.
Can Belizean Tamales be made vegetarian?
Yes, Belizean Tamales can be made vegetarian by using fillings such as cheese, vegetables, or other meat-free options. This allows for versatility and provides options for those following a vegetarian or vegan diet.
How long do Belizean Tamales last?
When stored properly in the refrigerator, Belizean Tamales can last for up to 4-5 days. They can also be frozen for up to 2-3 months.
Can Belizean Tamales be reheated?
Yes, Belizean Tamales can be reheated in the oven, microwave, or on the stove. Steaming them in a pot with a lid is the preferred method as it helps retain the moisture and texture of the tamale.
What are some popular sides to serve with Belizean Tamales?
Belizean Tamales are often served with sides such as rice and beans, salad, salsa, guacamole, refried beans, plantains, and hot sauce. These sides complement the flavors of the tamales and create a complete and satisfying meal.
Enjoy the recipe and let us know how you enjoyed the cake in the comment section and follow us on Social Media of celebrateandhavefun for all recipe related posts.