Belizean Tamales (Chicken Turnovers in Banana Leaf)

  • Total time - 4 hours (including steaming)
  • Active preparation - 90 minutes
  • Steaming - 2 hours
  • Servings: 12
  • Country: Belize
A cut Belizean tamale wrapped in a banana leaf, showing the yellow 'Col' dough and the dark chicken filling.

Preparing Tamales is a traditional family affair, often made for holidays. This recipe is complex, but the result is worth it – you get a juicy corn turnover where the filling is bound to the masa by a thick, seasoned 'Col'.

Ensure the banana leaves are clean and softened. If they are fresh, they should be briefly passed over a flame to make them pliable.

Ingredients

I. Chicken Filling and Broth (Stewed Chicken)

  • 750 g Chicken thighs or breasts
  • 2 l Water/Chicken broth
  • 1 for seasoning Onion, garlic, salt, oregano
  • 1 Tbsp Red Recado (Achiote paste)

II. Col (Thick Sauce/Jelly)

  • 2.5 cups Chicken broth (from the cooking above)
  • 0.5 cups Masa Harina
  • 1 tsp Red Recado
  • 0.5 cups Lard

III. Dough (Masa) and Filling

  • 4 cups Masa Harina
  • 2.5 cups (approximate) Warm chicken broth
  • 1.5 cups Lard (melted and cooled)
  • 1 Tbsp Baking powder
  • 1 Tbsp Salt

IV. Wrapping and Add-ins

  • 1 package Banana leaves (cut into 30x30 cm squares)
  • 0.5 cups Green olives, whole or sliced
  • 0.25 cups (optional) Raisins
  • 1 roll Aluminum foil (for outer wrap)

Instructions

Step 1: Preparing the Chicken

Boil the chicken meat in water with onion, garlic, salt, and Red Recado (Achiote) until soft and cooked.

Remove the chicken, let it cool, then shred it. Strain the broth and set aside 2.5 cups for the 'Col' and 2.5 cups for the Masa dough. Use the rest to moisten the shredded meat.

Step 2: Preparing the 'Col' (Thick Corn Sauce)

In a pot, mix the 2.5 cups of chicken broth, 0.5 cups of Masa Harina, and 1 tsp of Red Recado (Achiote) until lump-free. Add the lard if desired.

Cook over medium heat, stirring constantly, until the mixture thickens into a very thick jelly/paste. Season with salt and set aside.

Step 3: Preparing the Masa Dough

In another bowl, whip the lard until fluffy (it should be lighter and airy).

In a third bowl, mix the 4 cups of Masa Harina, salt, and baking powder. Add the whipped lard and combine.

Gradually add the 2.5 cups of warm chicken broth and knead until a smooth, moist, and pliable dough is formed. If it is dry, add a little more broth. The dough should not be too thick or too runny.

Step 4: Preparing the Banana Leaves and Filling

If using fresh banana leaves, briefly pass them over an open flame to soften and make them pliable (just the edges should slightly burn). If using frozen/packaged, just clean and dry them.

Spread 2-3 Tbsp of the Masa dough into a thin layer on each 30x30 cm piece of leaf.

Spread 1 Tbsp of 'Col' in the center. Top with 2 Tbsp of shredded chicken, a few olives, and raisins (if using). Pour a little more 'Col' over the top.

Step 5: Wrapping and Steaming

Wrap the banana leaf into a tight package: fold the long sides together, and then fold the shorter sides, creating a rectangle or square.

For extra security and steam penetration, wrap the package again in a piece of aluminum foil (this step is typical for Belizean tamales).

Steam the tamales in a steamer pot for 1.5 to 2 hours. The water should not touch the tamales.

After cooking, let the tamales rest for 15-20 minutes before unwrapping and serving.