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Holidays & Special Occasions

Belizean Christmas Tamales

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1 hr
Prep
3 hrs
Cook
20
Servings

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Ingredients

  • - For the filling: 800g (1 3/4 lb) pork shoulder, cut into chunks
  • - 30g (2 tbsp) recado rojo (achiote seasoning paste)
  • - 1 onion, quartered
  • - 4 garlic cloves
  • - 1 litre (4 cups) water
  • - Salt, to taste
  • - For the masa: 800g (6 cups) masa harina
  • - 1 litre (4 cups) reserved pork cooking broth, plus more if needed
  • - 200g (1 cup) lard or vegetable shortening
  • - 1 tbsp recado rojo
  • - 1 tsp salt
  • - To assemble: 20-24 banana leaf squares (about 25cm/10 inch), softened over a flame or in hot water
  • - Kitchen string, for tying

Method

  1. Rub the pork with recado rojo, then place in a large pot with the onion, garlic, water and a pinch of salt.
  2. Simmer for 1 1/2 hours until very tender. Shred the meat and reserve the broth separately.
  3. For the masa, beat the lard until light and fluffy, about 3 minutes. Gradually beat in the masa harina alternately with the reserved warm broth, along with the recado rojo and salt, until you have a smooth, spreadable paste the consistency of soft cake batter.
  4. Lay a softened banana leaf square flat. Spread about 3-4 tablespoons of masa in the centre in a thin layer, then top with a spoonful of the shredded pork filling.
  5. Fold the banana leaf over the filling from both sides, then fold the ends up to fully enclose the tamale, and tie securely with kitchen string.
  6. Arrange the tamales in a large steamer basket over simmering water, layering if needed, and cover tightly.
  7. Steam for 1 to 1 1/4 hours, topping up the water as needed, until the masa is firm and pulls cleanly away from the leaf when unwrapped.
  8. Let rest for 10 minutes before unwrapping and serving hot.

Introduction: Belizean Christmas tamales are a labour-of-love family tradition, with relatives gathering to spread masa, fill it with a rich stewed pork or chicken filling, and wrap dozens of tamales in banana leaf for the holiday table.

Cultural Background: Belizean Christmas tamales are a labour-of-love family tradition, with relatives gathering to spread masa, fill it with a rich stewed pork or chicken filling, and wrap dozens of tamales in banana leaf for the holiday table. The dish reflects the country’s strong Mestizo and Maya culinary heritage, brought to life through a communal cooking ritual passed down through generations.

Tips: The masa should be soft and spreadable, similar to a thick cake batter; if it feels stiff, loosen it with a little more warm broth. Make tamales a communal activity, as Belizean families traditionally do, dividing the spreading, filling and wrapping tasks among several people to speed up a large batch.

Variations: Chicken can replace pork for a lighter, equally traditional filling. A vegetarian version fills the masa with a mixture of stewed vegetables and beans in place of meat.

Storage: Refrigerate wrapped, cooked tamales for up to 4 days, or freeze for up to 2 months.

Reheating: Re-steam for 15-20 minutes from chilled, or 25-30 minutes from frozen, until heated through.

Nutrition: Approx. 340 kcal, 16g protein, 18g fat, 30g carbohydrate per tamale

FAQs:

Q: Can I use corn husks instead of banana leaves? A: Yes, though banana leaves are more traditional in Belize and impart a subtle, distinct flavour that corn husks do not. Q: Why did my tamales come out dry? A: This is usually a sign the masa was mixed too stiff; ensure it’s soft and spreadable before assembling, and keep the steamer well supplied with water throughout cooking.
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