Belizean Flour 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 TORTILLAS WITH COCONUT FLOUR

Steps:

• 1. Note: I replaced about 1 cup of the unbleached flour with cornmeal for the second test. Either version is good. Place all ingredients in a food processor, stand up mixer (with DOUGH HOOK attachment) or mixing bowl. Add enough water to moisten.
• 2. KNEAD until dough ball forms and is not sticky, adding more flour if necessary.
• 3. Cut dough into 12 pieces and form into balls. Set aside on a floured surface and let rest for 15 minutes.
• 4. On a floured rolling pin or a parchment-lined or wax paper-lined tortilla press, roll each dough piece to about 1/2" thickness.
• 5. Cook the tortillas on a cast iron griddle or comal on medium-low heat 3-4 minutes on each side.