Tamalito (Ducunu)

Tamalito (Ducunu)

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!
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Course: Main Dish
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 8
Created by: Chef Fig


Tamalito (Ducunu)

  • 2 cans Sweet Corn
  • 2 cans yellow kernel corn drained
  • 1 ½ Sticks butter melted
  • 1 can Coconut milk
  • ½ Yellow Onion
  • ½ sweet bell pepper
  • 1 tsp Melinda's Red Savina
  • 3 ½ cups Corn Meal
  • Foil Sheets 9 X 10 inch (doubled)

Avocado Lime Cilantro Crema with Melinda's Green Sauce

  • View Recipe Here


  • In a food processor or blender, liquify, onion, pepper, hot sauce and 1/2 can of the coconut milk.
  • Place in a mixing bowl.
  • Drain and put the yellow corn in the food processor with the rest of the coconut milk and pulse coarsely, 6-8 pulses,
  • Place in the mixing bowl.
  • Add the sweet corn with can liquids to the food processor and pulse 2-4 times
  • Place in the mixing bowl.
  • Add 3 cups of corn meal and the melted butter to the mixing bowl. Fold or use a mixer until fully incorporated.
  • Place a pot spoon full or about a 1/4 cup of the mix on the foil sheet
  • Form a pocket and fold the top of the pocket over once to seal the top of the pouch.
  • Roll up both ends until you you can feel the pressure push up like a toothpaste tube.
  • It should look like this when you're finished.
  • Stack all of the packets into a steam pot. Make sure to stack in a way to allow the steam to pass through.
  • Steam for 1 hour , turn off stove and rest for an hour before serving.
  • Eat with Barbacoa, Barbecue, Carnita’s and pulled Pork. Enjoy!

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