Best Belizean Pork 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.

Cut pork shoulder roast into desired size pieces and wash with vinegar.

Season the pork with seasoned salt, complete seasoning, black pepper, cumin, chopped onion, and garlic.

In a pot over medium-high heat, add the seasoned pork without oil and cook until the water evaporates and the meat is browned.

For the sauce, combine 1.5 pounds of corn with 8 cups of water, dividing the water to blend easily.

Add culantro, Goya seasoning, tomato paste, and achiote to the corn mixture and blend for a minute.

If there's excess oil in the pot after browning the pork, remove some before adding the corn mixture.

Add the corn mixture to the pot, stirring continuously to prevent lumps, and adjust thickness with water if necessary.

Taste the mixture and add salt as needed to achieve desired flavor.

To prepare the masa, melt lard in the microwave and mix with 2 pounds of store-bought dough and water until smooth.

Wrap tamales using foil, placing one spoon of masa and three pieces of meat per tamale, topped with a spoon of sauce before wrapping tightly.

Place foil-wrapped tamales in a pot lined with foil, add enough water to cover them, and bring to a boil over high heat.

Lower the heat to medium and cook for one hour, then use tongs to remove the tamales and let them cool for 20-30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: