Tamalitos

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  The tamalito season is here (in western Belize at least) and both Mennonites and non-Mennonites are making tamalitos. Not the same as tamales wrapped in banana leaves which is common throughout the year. Tamalitos are different because they can only be done with fresh green corn which is twice a year. They resemble regular tamales but instead of being wrapped in banana leaves, they are enclosed in corn husks, have a firmer texture, and usually do not carry any meat inside. Two different ways of cooking tamalitos is with and without sugar. While in Guatemala and neighboring countries sweet tamalitos are popular, in Belize many people prefer without sugar. Of course, they are tastier when fresh, but tamalitos slightly roasted over an open fire several days later is a delicious snack welcomed by anyone.
 Below is my mother's recipe:



Several ears of fresh green corn (depending on how full the ears are, one ear usually yields about 1 tamalito)

Cut off bottom end of corn before removing husks. Now remove husks carefully layer by layer without damaging, roll them and place them in a container.

Scrape off kernels into a bowl. Save some of the cobs.

Grind corn

Now take the husks and pour about a cup of the "mush" in them. You can lay the husk on the table, fill it up and tuck the sides and ends, or you can hold it in a funnel shape with the bottom folded up and pour it in. Use thin strips of husk tied around it to keep the "burrito" from unrolling.

Place some cobs on the bottom of the cooking pot. This helps to keep them from burning. As you're filling the husks, place them right away in the pot in an upright position, smaller side down and thicker side up.

Cook on high until the mush has become firm. The amount of time depends on how many tamalitos are in the pot. For example, 50 tamalitos usually take about 45 minutes.

While tamalitos are cooking, make some chicken soup. You can keep it simple, basically just chicken and spices and recado (adobe plant), or you can put in your choice of vegetables minus the meat if you're vegan.

Dish out the soup, dump a few hot fresh tamalitos in it, and enjoy.

To warm up frozen tamalitos, put them inside a plastic bag and soak them in water before heating them. Or unwrap them and roast them slightly on a griddle or open fire. Pour your favorite sauce over them or carry them along instead of bagels.





 

                                                A. Mendoza

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