Belizean tamales
Belizean tamales is a traditional dish made in Belize. They are typically made with seasoned corn dough, filled with a mixture of meats (such as chicken or pork), vegetables, and sometimes raisins or olives. The mixture is wrapped in a banana leaf and then steamed until cooked.
Ingredients
- 2 cups masa harina (corn flour)
- 1 cup chicken broth
- 1/2 cup lard or vegetable shortening
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup cooked chicken shredded or pork
- 1/2 cup diced bell peppers
- 1/4 cup olives sliced
- 1/4 cup raisins
- 4 banana leaves cut into 8-inch squares and softened in hot water
- Kitchen twine
Instructions
- In a large mixing bowl, combine the masa harina, chicken broth, lard or vegetable shortening, baking powder, and salt. Mix well to form a smooth dough.
- In a separate bowl, mix the cooked and shredded chicken or pork with the bell peppers, olives, and raisins to create the filling.
- To assemble the tamales, place a softened banana leaf square on a clean surface. Spoon about 1/4 cup of the masa dough onto the center of the banana leaf and spread it out into a rectangle.
- Spoon a few tablespoons of the filling mixture onto the center of the masa dough.
- Fold the sides of the banana leaf over the filling and then fold up the bottom and tie with kitchen twine to secure.
- Repeat the process with the remaining banana leaves, masa dough, and filling.
- Place the tamales upright in a steamer pot with a few inches of water in the bottom. Steam the tamales for about 1 to 1.5 hours, or until the masa is cooked through.
- Allow the tamales to cool slightly before serving. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 316kcal (16%)Carbohydrates: 53g (18%)Protein: 15g (30%)Fat: 6g (9%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 27mg (9%)Sodium: 1070mg (47%)Potassium: 368mg (11%)Fiber: 5g (21%)Sugar: 1g (1%)Vitamin A: 980IU (20%)Vitamin C: 26mg (32%)Calcium: 162mg (16%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
