Belizean Chicken Tamales Recipe Using Maseca

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

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

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Turkey is leaner, and canned chicken offers convenience.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasonings

Vegetable broth reduces calories and can be made from scraps.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: foil

Parchment is healthier and foil is more accessible.

Prepare banana leaves by cutting into rectangles and softening them over heat.

Cook chicken in a pot with water until tender, then shred it.

Sauté onion, garlic, and bell pepper in vegetable oil until softened.

Add shredded chicken, diced tomato, cumin, oregano, bay leaves, salt, and black pepper to the sautéed mixture.

Stir in chicken broth and simmer for 10-15 minutes until flavors meld.

Combine masa harina with salt and enough water to form a dough.

Spread masa dough onto banana leaves, leaving space to fold.

Place a spoonful of the chicken mixture in the center of each masa spread.

Fold the banana leaves over the filling to form a package, securing with twine if necessary.

Steam the tamales in a large pot for about 1 hour until firm and cooked through.

Let cool slightly before serving.

Cooking Techniques

Spice Level: