Belizean Tamales Recipe

• 2 lbs boneless chicken thighs, skin removed
• 2 tbsp vegetable oil
• 1 large white onion, finely chopped
• 4 cloves garlic, minced
• 1 large ripe tomato, diced
• 1/2 cup roasted red bell pepper, diced
• 2 tbsp recado rojo (achiote paste)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground allspice
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp kosher salt
• 2 cups chicken stock
• 2 cups masa harina
• 1/2 cup lard (or high-quality vegetable shortening)
• 1/2 tsp baking powder
• 1/2 cup reserved chicken cooking liquid
• 1/4 cup chopped fresh cilantro
• Banana leaves, cleaned and cut into 10-inch squares
• Kitchen twine for tying

Belizean Tamales Instructions

1. Rinse banana leaves under running water, then pass each leaf over an open flame or hot skillet for a few seconds until pliable. Wipe dry and cut into 10-inch squares. Set aside.
2. Heat vegetable oil in a large pot over medium-high heat. Add chicken thighs and sear on both sides until lightly browned, about 3-4 minutes per side. Remove chicken and set aside.
3. In the same pot, add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for 1 minute more.
4. Add diced tomato and roasted red bell pepper to the pot. Stir in recado rojo, ground cumin, smoked paprika, ground allspice, black pepper, and 1 teaspoon kosher salt. Cook for 2 minutes, stirring to combine.
5. Return chicken thighs to the pot and pour in chicken stock. Bring to a simmer, cover, and cook for 25-30 minutes until chicken is cooked through and tender.
6. Remove chicken from the pot and shred with two forks. Reserve 1/2 cup of the cooking liquid. Return shredded chicken to the pot, add chopped cilantro, and mix well. Simmer uncovered for 5 minutes to thicken the filling. Adjust seasoning with salt if needed. Set aside to cool.
7. In a large bowl, combine masa harina, baking powder, and 1/2 teaspoon kosher salt. Add lard and mix with your hands until the mixture resembles coarse crumbs.
8. Gradually add the reserved 1/2 cup chicken cooking liquid and enough warm water to make a soft, spreadable dough. Knead until smooth and slightly sticky but not wet.
9. Lay a banana leaf square on a flat surface. Spread about 1/4 cup of masa dough in the center, forming a rectangle about 4x6 inches.
10. Spoon 2-3 tablespoons of chicken filling down the center of the masa.
11. Fold the sides of the banana leaf over the filling, then fold the top and bottom to enclose the tamal. Tie securely with kitchen twine.
12. Arrange tamales upright in a steamer basket, making sure they are not packed too tightly. Add water to the steamer, cover, and steam over medium heat for 1 1/2 to 2 hours, adding more water as needed.
13. Check for doneness by unwrapping one tamal; the masa should be firm and pull away easily from the leaf. Let tamales rest for 10 minutes before serving.