How to Make Belizean Pork Tamales | Feed a crowd for less than $20.00 | Yucatan Tamales

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber, while cornmeal is often less expensive.

pork

🥗Healthier: chicken

💰Cheaper: ground turkey

Chicken is leaner, and ground turkey can be more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can be homemade.

green olives

🥗Healthier: capers

💰Cheaper: pickles

Capers provide a similar briny flavor at a lower cost.

Soak corn husks in hot water to make them flexible.

Use 3 lbs of masa harina, separating 2 lbs for the tamales and 1 lb for the outer layer.

Mix 2 lbs of masa harina with warm water by hand to form a thick paste.

Sauté diced onion in extra virgin olive oil until tender.

Add 1 tin of tomato sauce to the sautéed onions.

Strain the masa into a bowl to avoid lumps before adding to the pot.

Add 4 cups of water to the pot, then add the strained masa mixture, stirring to combine.

Season with 2 teaspoons of powdered ricado, 2 teaspoons of salt, and 2 teaspoons of black pepper.

Add drained peas and carrots, diced tomato, and jalapeno to the mixture.

Prepare corn husks by soaking them in hot water to make them pliable.

Spread a layer of masa dough on the corn husk, add filling, and fold the husk over the masa.

Repeat until all tamales are assembled.

Cooking Techniques

Equipment Needed

Spice Level: