Belizean Tamales (Chicken and Recado Masa in Banana Leaf)
In short: Soft recado-seasoned corn masa wrapped around a saucy chicken filling with olives, capers and raisins, tied in banana leaf and steamed until set. It takes about 3 h 5 min in total and makes 6 servings.
- Prep
- 1 h 10 min
- Cook
- 1 h 55 min
- Resting
- 10 min
- Total
- 3 h 5 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 630 kcal
Tamales are a festive food in Belize, made in big batches at Christmas and shared at family gatherings through the year. Corn masa is beaten with lard, broth and recado rojo until soft, spread on a banana leaf and filled with chicken in a sauce of tomato, sweet pepper, olives, capers and raisins. The leaf is folded into a neat parcel, tied and steamed until the masa is firm.
Instructions
- Put the chicken, water, halved onion, smashed garlic and 1/2 tsp salt in a pot. Bring to a boil, skim off the foam, then simmer gently for 25 minutes, until cooked through. Lift out the chicken and shred it finely. Strain the broth and keep about 750 ml (3 cups) warm.
- Heat the oil in a wide pan over medium heat. Cook the chopped onion and sweet pepper for 5 minutes, until soft. Add the garlic, tomatoes, recado, cumin and allspice and cook for 8 to 10 minutes, until the sauce is thick.
- Stir in the shredded chicken, 120 ml (1/2 cup) of the warm broth and 1/2 tsp salt. Simmer for 5 minutes, until almost dry. Fold in the olives, capers and raisins, then let the filling cool while you make the masa.
- For the masa, beat the lard with an electric mixer for 2 minutes, until pale and fluffy. Dissolve the recado in 600 ml (2 1/2 cups) of the warm broth. Mix the masa harina, salt and baking powder in a bowl.
- With the mixer on low, add the dry mix to the lard in three parts, alternating with the broth. Beat for 3 to 4 minutes, until the masa is soft, smooth and easy to spread, like thick frosting. Taste and add salt if needed.
- Soften the banana leaves by passing each briefly over a gas flame or dipping it in hot water until glossy and pliable, then wipe dry. Spread about 1/2 cup (100 g) of masa into a 12 x 10 cm (5 x 4 in) rectangle in the center of each leaf. Spoon about 1/4 cup (60 g) of filling down the middle.
- Fold the long sides of the leaf over the filling, then fold the ends under to make a neat parcel. Tie with twine, in both directions if needed.
- Set a rack or steamer basket in a large pot with 5 cm (2 in) of water. Stack the tamales on it in loose layers, cover tightly and steam over medium heat for 70 to 75 minutes, topping up with boiling water as needed.
- Rest the tamales for 10 minutes. Unwrap one to check that the masa is firm and peels cleanly from the leaf. Serve hot, in the leaf.
Tips
- Test the masa before wrapping. A small ball dropped into cold water should float. If it sinks, beat in a little more lard and whip for another 2 minutes.
- Softening the banana leaves over a flame or in hot water stops them from cracking when folded, and brings out their scent.
Questions and answers
Can I make tamales without banana leaves?
Yes. Wrap each portion in a square of parchment paper, then in foil, folding the edges tightly so no water gets in. You lose the faint green aroma of the leaf, but the tamales steam just as well.
How can I tell when the tamales are cooked?
Unwrap one after about 70 minutes. The masa should be firm, hold its shape and peel away cleanly from the leaf. If it is still soft or sticky, rewrap it and steam for 10 to 15 minutes more.
Can I freeze tamales?
Yes. Cool them completely, then wrap and freeze for up to 3 months. Steam straight from frozen for 25 to 30 minutes, until hot all the way through.
How long does it take to make Belizean Tamales (Chicken and Recado Masa in Banana Leaf)?
About 3 h 5 min in total: 1 h 10 min of preparation and 1 h 55 min of cooking.
How many calories are in Belizean Tamales (Chicken and Recado Masa in Banana Leaf)?
About 630 kcal per serving, with 27 g of protein, 62 g of carbohydrates and 31 g of fat. These values are estimates.
Nutrition per serving
| Calories | 630 kcal |
|---|---|
| Protein | 27 g |
| Carbohydrates | 62 g |
| Fat | 31 g |
| Fiber | 5 g |
| Sugar | 8 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
