Entree: Belize – Central Culinary Region – Tamales (Steamed masa parcels wrapped in banana leaves filled with seasoned shredded pork)

Serving Size: 8

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Additional 1 hr 15 min

Total 2 hrs 20 min

Ingredients

- 4 cups (480 g) masa harina (corn flour for tamales)
- 1 tsp (4 g) baking powder
- 1 tsp (5 g) salt, plus more to taste
- 1/2 cup (112 g) lard or vegetable shortening
- 2 cups (480 ml) warm chicken or pork broth, plus extra as needed
- 2 tbsp (30 ml) annatto oil or achiote paste diluted in 2 tbsp (30 ml) warm water for color
- 2 lb (900 g) pork shoulder, trimmed and cut into large chunks for braising
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, chopped, approx. 150 g
- 3 cloves garlic, minced, approx. 9 g
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) dried oregano
- 1/2 tsp (2 g) black pepper
- 1 tsp (5 g) sea salt for braise, adjust to taste
- 1/2 cup (120 ml) tomato sauce or crushed tomatoes
- 8–12 banana leaves, softened by blanching or passing over a flame and cut into 8x10 inch (20x25 cm) pieces
- Kitchen twine or strips of banana leaf for tying

Instructions

1. Season pork chunks with 1 tsp sea salt, black pepper, cumin, and oregano. Heat 1 tablespoon vegetable oil in a large pot over medium-high heat and brown pork on all sides, working in batches if necessary.
2. Add chopped onion and minced garlic to the pot with the pork and sauté 2–3 minutes until softened. Stir in tomato sauce and 2 cups broth; bring to a simmer.
3. Reduce heat to low, cover, and braise gently for 1.5–2 hours, or until pork is fork-tender. Remove pork and shred with two forks; reserve 1 cup of the braising liquid and stir some into shredded pork to keep it moist.
4. While pork cooks, prepare the masa: in a large bowl combine masa harina, baking powder, and 1 tsp salt. Using a mixer or by hand, beat in the lard or shortening until the mixture is light and fluffy.
5. Gradually add the warm broth and the annatto oil or diluted achiote paste, mixing until a soft, spreadable dough (masa) forms. Masa should hold together and be slightly springy; add more broth if too dry.
6. Warm banana leaves until pliable (briefly pass over a flame or dip in hot water), wipe dry, and cut to size. Lay a leaf piece shiny side down on a work surface.
7. Spread about 1/3 to 1/2 cup (80–120 g) of masa in a rectangle in the center of the leaf, leaving a 1-inch (2.5 cm) border. Place 1–2 tbsp (15–30 g) of shredded pork in the center of the masa.
8. Fold the long sides of the leaf over the filling, then fold the ends under to make a neat parcel. Tie with kitchen twine or a strip of banana leaf to secure. Repeat to make 8 tamales.
9. Arrange tamales upright in a steamer basket over simmering water, cover, and steam for 1 to 1¼ hours, checking water level occasionally and adding more as needed. Tamales are done when masa pulls away slightly from the leaf and is set.
10. Let tamales rest 10 minutes before unwrapping. Serve hot with pickled onions, hot sauce, or a simple cabbage relish typical in Belize.