Belizean Corn Tortillas Recipes

BELIZEAN TORTILLAS

Steps:

• *Please read recipe introduction before proceeding!*.
• Place the dry masa harina mix in a large mixing bowl.
• In a small bowl add about 1 tablespoon of recado rojo (you can always add more later). Whisk in some water about 1/2 cup to make a paste.
• Add this mixture to the bowl of dry masa harina mix. Now stir in enough water to make a pliable dough (or however much water the package of masa harina states on the back of the bag minus 1/2 cup water).
• Form into tortillas.
• Heat up the oil in a deep fryer, wok or heavy skillet (cast iron being my preference) to fry the tortillas until bright orange-red and crispy. Place the tortillas on a paper towel to drain the excess oil.
• Try the tortillas with this!: Recipe #496068.
• Yield is estimated.

BELIZEAN FLOUR TORTILLAS

Steps:

• Mix dry ingredients together with shortening then add water in moderate amounts until dough is soft but not sticky. Knead until smooth. Leave to sit for approximately 20 min to half hour.
• Make nine balls and roll each flat.
• Bake in well heated skillet on high heat. Flip when golden brown.

BELIZEAN GARNACHES

Steps:

• Mash or blend cooked beans, season with salt and pepper.
• Put cabbage, onions and carrots in small bowl with vinegar.
• Add habanero to veggies in vinegar if you want heat.
• Fry tortillas until puffy and crisp.
• Put beans on hot tortilla.
• Cover with cabbage, onions, and carrots.
• Sprinkle with grated cheese.

CORN TORTILLAS

Steps:

• In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
• Preheat a cast iron skillet or griddle to medium-high.
• Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
• Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

BELIZEAN CHICKEN STEW

Steps:

• Heat olive oil in a large Dutch oven over medium heat. Season chicken with seasoned salt. Cook chicken in the hot oil until browned on the outside, about 5 minutes per side.
• Mix chicken broth, cabbage, onion, carrots, green bell pepper, celery, cilantro, tomato sauce, lime juice, garlic, hot sauce, salt, and black pepper into chicken and simmer, adding water if needed, until stew is thickened, about 2 hours.
• Ladle stew into bowls and top each with a piece of chicken.