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belizean tamales recipe

Belizean Tamales Recipe

A traditional belizean tamales recipe made with soft corn masa, rich red k’ol gravy, and meat wrapped in banana leaves. Calm, beginner friendly, and comforting.
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Prep Time 1 hour
Cook Time 1 hour
15 minutes
Total Time 2 hours 14 minutes
Servings: 14
Course: Main Course
Cuisine: Belizean, Caribbean
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Group 1 – Filling and K’ol Sauce
  • 3–4 lb chicken or pork cut into pieces
  • 2 tbsp red recado achiote paste
  • 3 cloves garlic chopped
  • 1 medium onion chopped
  • 1 tsp black pepper
  • 1 tsp cumin
  • salt to taste
  • 0.5 lb corn masa mixed with water
  • 1 cup water for k’ol
Group 2 – Outer Masa Shell
  • 2–4 lb corn masa Maseca
  • 1 cup oil or lard melted
  • 2–3 cups water or broth
  • salt to taste
Group 3 – Wrapping
  • 12–18 banana or plantain leaves cleaned and warmed
  • as needed aluminum foil support

Equipment

  • Large cooking pot
  • Mixing bowls
  • Wooden spoon
  • Measuring cups
  • Knife
  • Cutting board
  • Steamer pot or large boiling pot
  • Tongs

Method
 

  1. Add the meat to a large pot with red recado, garlic, onion, salt, and spices. Cook over medium heat until lightly browned and fragrant.
  2. In a bowl, mix the corn masa with water until smooth. Slowly stir this mixture into the pot to form the red k’ol gravy. Stir continuously until thick and creamy.
  3. In a separate bowl, combine the outer masa, oil or lard, salt, and water. Mix until smooth and soft. The texture should spread easily.
  4. Lay a banana leaf flat. Spoon a layer of masa onto the leaf. Add k’ol gravy and one piece of meat on top.
  5. Fold the banana leaf over the filling and wrap snugly. Use foil to help hold the tamale together.
  6. Place the wrapped tamales into boiling water or a steamer. Cook for about one hour.
  7. Remove the tamales and let them rest before opening. Serve warm.

Notes

  • Banana leaves add aroma and moisture. Do not substitute with corn husks.
  • If tamales are pale, add a little more recado next time.
  • These tamales freeze well after cooling completely.
  • Chicken cooks faster and works perfectly for beginners.