Tamalitos are something my mother taught me how to make 30 years ago. I used to serve them in my BBQ restaurant in place of corn bread. My parents are from Belize and this little sweet and savory pockets of goodness is a staple in their diet. They are also know in Belize as Ducunu, the Garifuna word for "boiled corn." The Garifuna are an Afro-indigenous people originally from the Island of St. Vincent that eventually settled in Belize. Regardless of the name, these little corn tamales are perfect with savory meats like barbecue, carnitas, barbacoa, etc. I have featured them in this photo with my Carne asada (see Carne Asada con Paleo Hacks) and my Avocado Cilantro Lime Crema (see recipe) because, well, because why not! These all go together to form a perfect bite of savory heat and flavor!
Tamalito (Ducunu)
Chef Fig
Rated 5.0 stars by 1 users
Category
Main Dish
Cuisine
Mexican
Servings
8
Prep Time
30 minutes
Cook Time
2 hours
Tamalitos are something my mother taught me how to make 30 years ago. I used to serve them in my BBQ restaurant in place of corn bread. My parents are from Belize and this little sweet and savory pockets of goodness is a staple in their diet. They are also know in Belize as Ducunu, the Garifuna word for "boiled corn." The Garifuna are an Afro-indigenous people originally from the Island of St. Vincent that eventually settled in Belize. Regardless of the name, these little corn tamales are perfect with savory meats like barbecue, carnitas, barbacoa, etc. I have featured them in this photo with my Carne asada (see Carne Asada con Paleo Hacks) and my Avocado Cilantro Lime Crema (see recipe) because, well, because why not! These all go together to form a perfect bite of savory heat and flavor!
