Steamed corn masa parcels filled with seasoned chicken and wrapped in banana leaves, a Belizean holiday tradition.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Mix masa harina with chicken broth, oil, and salt to form a smooth dough.
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2
Season shredded chicken with recado, onion, and tomatoes.
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3
Spread masa on banana leaf squares, add chicken filling, and fold into parcels.
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4
Steam tamales for 1 hour until masa is firm and pulls away from the leaf.
Did You Know?
In Belize, making tamales is a family affair — entire families gather the day before Christmas to prepare hundreds of tamales together.
Chef's Notes
Equipment Tips
- steamer pot
- mixing bowl
- banana leaves
Garnishing
recado sauce
Accompaniments
hot sauce, pickled onions
The Story Behind Tamales
Tamales are one of the oldest foods in the Americas, with evidence of their preparation dating back over 8,000 years in Mesoamerica. In Belize, tamales wrapped in banana leaves rather than corn husks reflect the tropical environment. They are central to Christmas celebrations, Easter, and other holidays, representing the continuity of Maya culinary traditions in modern Belizean life.
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