Entree: Belize – Tamales (Steamed corn masa parcels filled with seasoned meat and wrapped in banana leaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 2 hrs 30 min

Total 3 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) masa harina (corn masa flour for tamales)
- 2 cups (480 ml) warm chicken or pork broth, plus extra as needed
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) salt, plus more to taste
- 1/2 cup (113 g) lard or vegetable shortening
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-inch (2.54 cm) pieces
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 cloves garlic, minced, about 5/16 oz (9 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (120 ml) tomato sauce
- 2 tbsp (30 ml) vegetable oil
- 6–8 banana leaves, washed and softened over an open flame or steam (or substitute parchment if unavailable)
- 6 green olives, halved (optional)
- 1/4 cup (15 g) chopped fresh cilantro, for garnish

Show original ingredient measurements

- 3 cups (360 g) masa harina (corn masa flour for tamales)
- 2 cups (480 ml) warm chicken or pork broth, plus extra as needed
- 1 tsp (4 g) baking powder
- 1/2 tsp (3 g) salt, plus more to taste
- 1/2 cup (113 g) lard or vegetable shortening
- 1 lb (454 g) pork shoulder, trimmed and cut into 1-inch pieces
- 1 medium onion, chopped, about 6 oz (170 g)
- 3 cloves garlic, minced, about 9 g
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (120 ml) tomato sauce
- 2 tbsp (30 ml) vegetable oil
- 6–8 banana leaves, washed and softened over an open flame or steam (or substitute parchment if unavailable)
- 6 green olives, halved (optional)
- 1/4 cup (15 g) chopped fresh cilantro, for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Step 1: In a large pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the pork pieces on all sides, then add chopped onion and garlic and sauté until softened, about 4–5 minutes.
2. Step 2: Stir in cumin, oregano, ground black pepper, tomato sauce, and 1 tsp (3 g) salt. Add 1 cup (240 ml) of the broth, bring to a simmer, cover, and reduce heat to low. Cook until pork is very tender, about 1 to 1 1/4 hours. Shred pork with two forks and return to the sauce; set aside.
3. Step 3: While pork cooks, prepare the masa: in a bowl, combine masa harina, baking powder, and 1/2 tsp (3 g) salt. In a separate bowl, beat the lard until fluffy, then gradually add warm broth and mix to a soft, spreadable dough. The masa should be moist but hold its shape; add more warm broth 1 tbsp (15 ml) at a time if too dry.
4. Step 4: Cut softened banana leaves into roughly 10 x 12 inch (30 cm) (25 x 11 3/4 in (30 cm)) pieces and rinse. Heat each leaf briefly over a flame or steam to make pliable, then pat dry.
5. Step 5: Lay a banana leaf piece shiny-side down. Spoon about 1/3 cup (80 g) masa onto the center and spread into a 4 x 5 inch (12.7 cm) (10 x 5 1/8 in (13 cm)) rectangle, leaving a border. Place 2–3 tbsp (30–45 g) of shredded pork mixture in the center; add 1/2 olive half if using.
6. Step 6: Fold the long sides of the leaf over the filling, then fold the ends to form a sealed parcel. Tie with kitchen twine if desired. Repeat to make 6 tamales.
7. Step 7: Arrange tamales seam-side down in a steamer basket over simmering water. Cover and steam for 1 to 1 1/4 hours, checking water level and adding more hot water as needed, until masa is firm and pulls away from the leaf.
8. Step 8: Let tamales rest 5 minutes, then unwrap and serve hot garnished with chopped cilantro.

1. Step 1: In a large pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the pork pieces on all sides, then add chopped onion and garlic and sauté until softened, about 4–5 minutes.
2. Step 2: Stir in cumin, oregano, ground black pepper, tomato sauce, and 1 tsp (3 g) salt. Add 1 cup (240 ml) of the broth, bring to a simmer, cover, and reduce heat to low. Cook until pork is very tender, about 1 to 1 1/4 hours. Shred pork with two forks and return to the sauce; set aside.
3. Step 3: While pork cooks, prepare the masa: in a bowl, combine masa harina, baking powder, and 1/2 tsp (3 g) salt. In a separate bowl, beat the lard until fluffy, then gradually add warm broth and mix to a soft, spreadable dough. The masa should be moist but hold its shape; add more warm broth 1 tbsp (15 ml) at a time if too dry.
4. Step 4: Cut softened banana leaves into roughly 10 x 12 inch (25 x 30 cm) pieces and rinse. Heat each leaf briefly over a flame or steam to make pliable, then pat dry.
5. Step 5: Lay a banana leaf piece shiny-side down. Spoon about 1/3 cup (80 g) masa onto the center and spread into a 4 x 5 inch (10 x 13 cm) rectangle, leaving a border. Place 2–3 tbsp (30–45 g) of shredded pork mixture in the center; add 1/2 olive half if using.
6. Step 6: Fold the long sides of the leaf over the filling, then fold the ends to form a sealed parcel. Tie with kitchen twine if desired. Repeat to make 6 tamales.
7. Step 7: Arrange tamales seam-side down in a steamer basket over simmering water. Cover and steam for 1 to 1 1/4 hours, checking water level and adding more hot water as needed, until masa is firm and pulls away from the leaf.
8. Step 8: Let tamales rest 5 minutes, then unwrap and serve hot garnished with chopped cilantro.