Authentic Belizean Tamales: A Step-By-Step Guide

Tamales are a traditional Mesoamerican dish that has been traced back to the Ancient Maya people. They are made of corn dough (masa) filled with seasoned meat (chicken or pork) and steamed or boiled in plantain or banana leaves. Here is a step-by-step guide on how to make delicious Belizean tamales.

Preparing the banana leaves

Cleaning and Trimming:

Start by rinsing the banana leaves under cold water to remove any dirt or residue. Using scissors or a sharp knife, carefully cut and remove the central stem or rib of each leaf. This step ensures that the leaves are easier to fold and manipulate.

Cutting and Drying:

After trimming, cut the banana leaves into squares of approximately 12 inches (30 centimetres) in size. You can adjust the size as needed, depending on how big you want your tamales to be. Once cut, dry the leaves with paper towels or a clean cloth. It is important to ensure the leaves are dry before proceeding to the next step.

Heating and Wilting:

Turn on your gas stove and carefully hold each banana leaf over the open flame, about 4 inches (10 centimetres) above the flame. You can also use a griddle or hot comal for this step if you don't have a gas stove. Heat the leaves until their colour changes, and they become more pliable. This step makes the leaves softer and less likely to crack when folded. Use tongs to hold the leaves to avoid burning your hands.

Final Preparation:

Once heated and pliable, the banana leaves are now ready for filling and wrapping. Place the desired amount of masa (dough) in the centre of each leaf and proceed with your chosen filling. Fold the tamales by bringing the top and bottom of the leaf together, then fold in the sides to create a sealed package.

Preparing banana leaves for Belizean tamales may take a few extra steps, but it's worth the effort to achieve the unique flavour and aroma that the leaves impart to the dish.

Making the Col (red filling)

To make the col, or red filling, you will need corn masa, salt, water, chicken bouillon, onion, garlic, and annatto (red recado). You may also add black pepper and oil. The annatto gives the col its distinctive red colour.

In a medium pot, mix the salt, pepper, annatto, bouillon, onion, garlic, and oil. You can adjust the measurements of these ingredients to your taste. Then, add the corn masa and water and bring the mixture to a boil, stirring constantly. Once it reaches boiling point, remove it from the heat and set it aside.

If you want to make the col extra smooth and give it a gelatin-like texture, you can strain the mixture before returning it to the pot. Continue cooking until the mixture turns a light reddish colour and the sauce thickens to a creamy paste-like consistency. Set it aside until you are ready to assemble your tamales.

The col is a traditional red sauce that is a key ingredient in Belizean tamales. It is what gives the tamales their distinctive red filling and adds flavour to the dish.

Making the dough

Mix the corn masa with the oil, adding water until the dough is as soft as clay. You can use your hands or a fork to mix and knead the dough—using your hands is how Doña Paula, a beloved Belizean grandmother and cook, did it. Knead the dough for a couple of minutes until it is fully blended and has a custard-like consistency.

Once the dough is ready, form it into balls. The number of balls you make will depend on how many tamales you want to make. For 12 tamales, form the dough into 12 balls. If you are making 20 tamales, you will need to form the dough into 20 balls. Place each ball on a piece of banana leaf and flatten it into a thick, round tortilla shape.

Wrapping the tamales

Now that you have your banana leaves prepared and your fillings ready, it's time to wrap the tamales. Place each flattened masa ball in the centre of each section of the banana leaf. If you're making chicken tamales, add a piece of meat to each tamal. For vegetarian tamales, you can add cooked greens or heart of palm.

Next, add a teaspoon of the col or red sauce to the centre of each tamal. If you're a fan of the col, like Kendra's family, you can add a little extra for more flavour. Using the back of your spoon, make a small indentation in the centre of the flattened masa and place the filling in there.

Now it's time to start wrapping. Bring the opposite sides of the banana leaf and foil together, and fold them down tightly to create a package. It should look like a wrapped present. You can tie it closed with kitchen string if you like.

Place the wrapped tamales horizontally on the banana leaves lining the bottom of your pot. You can add a coin to the bottom of the pot, like Kendra's grandmother, to let you know if there is enough water—if you hear the coin rattling, it's time to add more water.

Cooking the tamales

First, prepare the banana leaves. Wipe each leaf with a damp cloth to clean it and remove any dust. Then, 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. Sponge each piece again with a damp cloth and set aside. Save the leaf veins to line the bottom of the pot you'll use for steaming.

Next, make the col (red filling). In a medium pot, mix the annatto (red recado), chicken bouillon, onion, garlic, salt, pepper, and oil. Add the corn masa and water, then bring the mixture to a boil, stirring constantly. Once it reaches a boil, remove it from the heat and set it aside.

Now, it's time to make the tamal dough. Mix the corn masa with the oil, gradually adding water until the dough is soft and pliable like clay. Form the dough into balls, using about one tablespoon of dough per ball. Place each ball on a piece of banana leaf and flatten it into a tortilla shape.

Add your desired filling to the centre of each tamal. For chicken tamales, add a piece of cooked chicken. For vegetarian tamales, substitute vegetable bouillon for chicken bouillon and add cooked greens or heart of palm.

Fold the dough over the filling, first one side and then the other, like an envelope. Next, fold the banana leaf over the tamal lengthwise and then on the ends. If using foil, wrap a sheet of foil tightly around each tamal before steaming.

Place the banana leaf veins on the bottom of a large pot. Arrange the tamales on top of the veins and add water, ensuring that the water level doesn't completely cover the tamales. Bring the water to a boil and let the tamales steam for about one hour.

Your Belizean tamales are now ready to be enjoyed! Allow them to cool slightly before serving.

Frequently asked questions