The Art Of Belizean Tamales: A Step-By-Step Guide

Belizean tamales are a traditional Maya and Mestizo dish, with many regional differences even within a small country like Belize. They are made with corn dough (masa) filled with seasoned meat (chicken or pork) and steamed or boiled in plantain or banana leaves. The process is time-consuming and repetitive, but the end result is a delicious, heavenly dish.

Cleaning and preparing the banana leaves

To clean and prepare the banana leaves for your Belizean tamales, start by getting two banana leaves. Most international ethnic stores sell them. You will need to roast the leaves directly over a fire or burner on both sides to soften them. Cut each leaf into six pieces, with three pieces on each side of the vein. Wipe each piece with a damp cloth and set aside. Save the veins for later—you will use them to line the bottom of the pot when you steam your tamales.

This recipe makes 12 tamales, so invite some friends!

If you are making a larger batch, you will need 20 smoked banana leaves, cut into 10-inch squares. Clean both sides of the banana leaves with a damp cloth and set them aside.

If you cannot find banana leaves, you can use plantain leaves or foil (or both) to wrap your tamales. Get some plantain leaves and singe them over a fire. Then, wipe them off with a cloth and cut them away from the centre stock. Tear the leaves into the size you wish your tamales to be.

Making the Col (red filling)

Belizean tamales are a traditional Maya and Mestizo dish. The process of making them is time-consuming and repetitive, but the end result is worth it! Here is a step-by-step guide to making the Col (red filling) for Belizean tamales:

Firstly, gather your ingredients. You will need corn dough (masa), water, salt, black pepper, annatto (red recado), chicken bouillon, onion, garlic, and oil. The amount of each ingredient will vary depending on how many tamales you want to make. A common ratio is 1/2 teaspoon of black pepper, 1/4 teaspoon of annatto, 1 teaspoon of chicken bouillon, 1 medium chopped onion, 1 clove of crushed garlic, 1 tablespoon of oil, 1/2 pound of masa, 1 cup of water, and salt to taste.

Next, prepare your banana leaves. You will need two banana leaves, which you can find at most international ethnic stores. Roast the leaves directly over a fire or burner on both sides to soften them. Cut each leaf into six pieces, three on each side of the vein. Wipe each piece with a damp cloth and set aside, saving the veins for later.

Now, it's time to make the Col. In a medium pot, mix the salt, pepper, annatto, bouillon, onion, garlic, and oil. Add the masa and water, and stir constantly while bringing the mixture to a boil. Remove the pot from the heat as soon as it reaches the boiling point and set it aside. That's it! Your Col (red filling) is now ready to be used in your Belizean tamales.

The Col is just one component of Belizean tamales. To complete the dish, you will also need to make the tamale dough and fill and wrap the tamales before steaming them. The full process is quite involved, but with some time and effort, you can enjoy this delicious traditional Mesoamerican dish.

Making the tamale base

Ingredients

• 1 ½ lbs masa
• ¾ cups oil
• Water
• Salt to taste

Method

Mix the masa with the oil, adding water gradually. Keep adding water until the mixture is as soft as clay. Form the mixture into 12 balls. Place each ball on a piece of banana leaf and flatten into a tortilla shape.

Now you're ready to add the filling. For chicken tamales, add one piece of meat to each tamale. For vegetarian tamales, substitute chicken bouillon for vegetable bouillon and add cooked greens or heart of palm.

Fold the masa over the filling, one side and then the other, like an envelope. Next, fold the banana leaf over the tamale lengthwise and on the ends. If you're using foil, wrap a sheet of foil tightly to seal the tamale before steaming.

Folding the tamales

Now for the fun part: folding the tamales! This is where it all comes together, and you can start to see your delicious Belizean feast taking shape. Here's a step-by-step guide to folding your tamales like a pro:

Step 1: Prepare the banana leaves

Start by placing a banana leaf on a larger square of foil. You want to create a sturdy base for your tamale and ensure that it stays nicely contained during the steaming process. Cut your banana leaves into 10-inch squares, and don't forget to clean both sides with a damp cloth before using them.

Step 2: Spread the masa mixture

Take your corn masa mixture and spread it out in the middle of the banana leaf. You're aiming for a circle that's about 5 inches in diameter. This will form the base of your tamale and hold all the delicious fillings in place.

Step 3: Add the fillings

It's time to add the goodies! Spoon a generous amount of your col (red filling) onto the masa mixture. Then, place a piece of your seasoned chicken and a slice of tomato on top. If you're feeling extra adventurous, you can also add potatoes, olives, or green peas for a heartier tamale.

Step 4: Fold the masa

Gently fold the masa over the fillings, one side at a time, like you're closing an envelope. Be careful not to tear the masa and make sure all the fillings are securely enclosed.

Step 5: Wrap with the banana leaf

Now, bring the opposite sides of the banana leaf and foil together, creating a neat package. Fold them down tightly to ensure that everything stays in place during steaming. You can also use butcher string to secure the package if needed.

Step 6: Prepare the steaming pot

Line the bottom of a large pot or saucepot with banana leaves. This will prevent your tamales from sticking and add a little extra flavour. Carefully place your wrapped tamales inside, arranging them on a slant to avoid water getting into them.

And there you have it! You're now a pro at folding Belizean tamales. Remember to add water to your pot and steam those delicious packages for about 45 minutes to an hour. Your kitchen will be filled with mouthwatering aromas, and your taste buds will thank you!

Cooking the tamales

Now that you've gathered and prepared your ingredients, it's time to cook your Belizean tamales! This process can be a little time-consuming, but the delicious results will be well worth the effort. Here is a step-by-step guide to cooking:

First, prepare your banana leaves by roasting them directly over a fire or burner to soften them. Clean both sides of the leaves with a damp cloth and set them aside. You can also singe the leaves over a fire and then wipe them off with a cloth.

Next, season your chicken pieces with salt, pepper, sugar, and any other seasonings you prefer. Heat some vegetable oil in a deep saucepan or pot and add the chicken. Cook until the chicken is lightly browned, then add water. For extra flavour, you can use chicken broth instead of water.

Dilute your red recado paste or annatto in warm water and add it to the chicken. Simmer the chicken for about 30 minutes, then remove it from the pot and set it aside. Don't forget to strain the broth before returning it to the pot!

Now, it's time to make the col or filling. In a separate bowl, mix corn masa with water and salt until well blended. You can also add some of the broth for extra flavour. Stir the mixture until it thickens, adding more water if needed. It should have the consistency of thick cream or custard.

Let's make the tamale dough! Mix corn masa with salt, water, and vegetable oil until well blended. You can also add some lard or pork fat for extra flavour and texture. Form the dough into balls, then flatten them into tortilla shapes. You can use a tortilla press or your hands to flatten the dough.

Place each flattened dough onto a banana leaf, then add your filling. For chicken tamales, add a piece of cooked chicken and a slice of tomato. You can also include potatoes, olives, or green peas for extra flavour and texture. If you're making vegetarian tamales, substitute chicken with cooked greens or heart of palm.

Fold the masa over the filling like an envelope, then fold the banana leaf lengthwise and on the ends. You can also use foil to wrap the tamales tightly. If you're using plantain leaves, bring the opposite sides of the leaf together and secure it with butcher string.

Line the bottom of a large pot with banana leaves and arrange the wrapped tamales inside. Add enough water to the pot, making sure the water level is below the tamales. You can also use a steamer to cook your tamales.

Steam the tamales for about 45 minutes to an hour. Check the water level periodically and add more water as needed. You'll know the tamales are ready when they are firm.

Finally, let the tamales stand for a few minutes before serving. Enjoy the delicious taste of Belize! Don't forget to add your favourite condiments, such as pepper sauce or hot sauce, for extra flavour.

Frequently asked questions