Belizean Tortillas Recipes

BELIZEAN TORTILLAS

Belizean Tortillas image

Important note! You will need 1 tablespoon of Belizean recado rojo to prepare this recipe. My fine Belizean friend Ms. Jardìn taught me how to make these tortillas! Furthermore, she is my one and only homemade* recado rojo supplier (direct from Belize!) and I must remain in her favor...*Belizean recado rojo contains achiote as its main ingredient but includes other spices (but not limited to) such as allspice, oregano, cumin, clove, etc.; recipes vary widely from region to region home to home in the country of Belize. This one will work: Recipe #371178 (

Provided by COOKGIRl

Categories Breads

Time 15m

Yield 10-12 Belizean tortillas

Number Of Ingredients 3

Ingredients

2 cups dry masa harina (corn tortilla mix)
water
oil, for frying (oil suitable for high heat)

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.

Nutrition Facts : Calories 83.2, Fat 0.9, SaturatedFat 0.1, Sodium 1.1, Carbohydrate 17.4, Fiber 1.5, Protein 2.1

BELIZEAN FLOUR TORTILLAS

Belizean Flour Tortillas image

Provided by My Food and Family

Categories Home

Number Of Ingredients 5

Ingredients

2 cups all purpose flour
1 teaspoons baking powder
1 teaspoons salt
1 tablespoons shortening
1.25 cups water

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BELIZEAN GARNACHES

Belizean Garnaches image

I love this street vendor dish, although I wish I could try it right in Belize! Day old or stale corn tortillas are preferred as they have a lower moisture content and fry up better. There are other toppings that you can use on this but I like this traditional version. Enjoy!

Provided by Nif_H

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup red kidney beans (mashed or blended) or 1 cup black beans (mashed or blended)
salt & fresh ground pepper (to taste)
4 ounces cabbage, about 2 cups (shredded)
1 small onion (small dice)
1 medium carrot, grated
1/2 cup vinegar
habanero pepper, finely diced (optional, to taste)
1 lb corn tortilla
cooking oil (for frying)
1 cup hard cheese, grated (Asiago, Edam, or Dutch type)

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.

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