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Belizean Homemade Pork Tamales

Belize
Sedi Djentuh
Pork tamales are delicious Belizean delicacies that can take half a day to make. From preparing the meat to the red sauce and corn dough to filling and cooking, this dish can be intimidating to make at first but is worth your time.
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Prep Time 1 day 29 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine Caribbean
Servings 10
Calories 200 kcal

Equipment

Large Pot
Non-stick pot

Ingredients
  

  • 1 ½ tablespoon Badia complete seasoning
  • 4 pounds pork shoulder or butt roast
  • 1 ½ tablespoons of all-seasoned salt
  • ½ tablespoon black pepper
  • 3 cloves garlic chopped
  • 2 big onions chopped
  • 1 tbsp cumin
  • 1 bay leaf
  • 2 packets Sazon Goya con culantro
  • ½ teaspoon Belizean achiote paste
  • 1 tablespoon tomato paste
  • 1 pound corn dough
  • ½ teaspoon salt
  • ½ cup cilantro
  • 9 cups water
  • 1 hot pepper
  • Banana or plantain leaves
  • 2 pounds corn dough
  • 1/3 cup lard melted
  • 1 ½ teaspoon salt
  • 1 cup water

Instructions
 

  • Wash and cut the pork or pork butt into cubes. Wash it again with vinegar and season it.
  • Add 1 ½ tablespoons of all-season powder like Morton all-seasoned salt, Badia complete seasoning, black pepper, bay leaf, cumin, onion, and garlic. Mix them thoroughly, using a wooden spoon or your hand-wearing kitchen gloves.
  • Transfer the meat to a non-stick cooking pot over medium-high heat without vegetable oil. This is because pork meat has a lot of fat.
  • Cook and turn the meat over in the dry pot until the water is evaporated and the meat turns golden brown and tender. Discard the organic oil from the pot after the meat turns brown.
  • Pour about 3 cups of water into the corn dough in a blender. Add a cup of cilantro, two tablespoons of tomato paste, ¼ teaspoon Belizean achiote paste, one scotch bonnet pepper, and packets of goya seasoning.
  • Blend them for a minute, then add them to the meat pot and stir them.
  • Keep stirring to avoid lumps
  • Add two cups of water if you notice the pork tamales are getting too thick.
  • Continue stirring, taste and adjust the seasoning
  • Let it simmer for 5 minutes, then remove the pork tamales from the fire.
  • Add a tablespoon of salt to the corn dough in a large bowl
  • Melt ⅓ cup of lard for 2 minutes in the microwave and add it to the corn dough. Stir it.
  • Add two cups of water and mix them consistently to avoid lumps and set aside
  • Wash and cut the banana or plantain leaves into reasonable sizes. You can use aluminum foil instead of leaves.
  • Scoop a tablespoon or two of the corn dough mixture onto a leaf and spread them
  • Add two or three meats from the sauce and fold the leaves over twice to ensure they wrap tightly. Wrap the sides tightly, too.
  • Repeat steps 5 and 6 until you wrap the masa and pork filling
  • Place some leaves or foil in the bottom of a big pot and arrange the port tamales on them
  • Add water above the pork tamales and put them on high heat to boil until they start boiling. Lower the heat to medium and let them cook for an hour
  • Use tongs to pick the pork tamales out of a big place or strain the water. Allow them to cool for 20 minutes
  • Unwrap depending on the number you want to eat, and enjoy with a dessert!

Video

Nutrition

Serving: 100gCalories: 200kcalCarbohydrates: 25gProtein: 17gFat: 47gSaturated Fat: 3.5gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 4.3gTrans Fat: 0.1gCholesterol: 25mgSodium: 670mgPotassium: 215.5mgFiber: 3gSugar: 1gCalcium: 107mgIron: 1.2mg
Keyword Pork Tamales