8 Serves
115 Mins
Prepare the masa dough by mixing masa harina with water, oil, and salt until smooth.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
MexicanVitamin K
11 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
19 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
95 µg / 400 µgCalcium
100 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
430 mg / 1,250 mgPotassium
625 mg / 4,700 mgSodium
423 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
4 g / 28 gSugar
2 g / 50 gSaturated Fat
4 g / 20 gCholesterol
118 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Sauté the onion and garlic in a pan with vegetable oil until softened.
Add the chicken and achiote paste to the pan, cooking until the chicken is browned and coated.
Season the filling with salt and pepper, then remove from heat.
Assemble the tamales by placing a portion of masa and filling onto cleaned banana leaves, folding them securely.
Steam the wrapped tamales in a large steamer pot for approximately 40 minutes until the masa is firm.
59
g97
g26
g
Belizean
Mexican