BELIZEAN TORTILLAS
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
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
SALBUTES, A YUCATECAN TORTILLA
Salbutes are delicious little snacks which typify Mayan and Yucatecan cooking. They can be made with a variety of toppings, I've listed the most popular ones. Salbutes can also be served as part of a luncheon menu. Before making these, note that the pickled red onions (so famous in Yucatan cooking) do require a standing time of several hours. It's best to make them a day in advance, they keep for about a week in the refrigerator. For a great casual lunch, try serving salbutes with a bowl of bean soup and a fresh fruit salad. It's a popular combination served at the Mayan Beach Garden in Yucatan where this recipe comes from.
Provided by lynnski LA
Categories Lunch/Snacks
Time 2h
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- For the Masa:.
- Mix the first four ingredients until they are well blended.
- Divide the dough into 12 equal size balls and press them lightly in a wax paper lined tortilla press.
- They should be smaller and thicker than regular tortillas, about 1/8" thick and 2 1/2 " in diameter.
- In a deep skillet, fry them on both sides in hot oil, they will inflate as they cook.
- Remove each one as it inflates and drain well on paper towels.
- For the Pickled Red Onions:.
- Place onions in a sauce pan, add water to cover, bring to a boil and remove from the heat.
- Drain and rinse in cold water to stop the cooking process.
- Place the onions in a glass container with lime juice, dried oregano and salt and pepper.
- Allow to sit for several hours before serving, they keep for one week refrigerated.
- Assemble Salbutes:.
- Mix 1 tablespoon of lime juice with cabbage, salt and peppr to taste.
- Top each salbute with a layer of cabbage, then pickled red onion, then slices of avocado, and top with a tomato slice.
- Serve immediately.
Nutrition Facts : Calories 130, Fat 3.4, SaturatedFat 0.5, Sodium 102.6, Carbohydrate 23.7, Fiber 1.9, Sugar 1.9, Protein 3.1
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.
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 CORN TORTILLAS
Important note: You will need 1 tablespoon of *Belizean recado rojo to prepare this recipe. My fine Belizean friend Ms. Jardinerita taught me how to make these tortillas. *Belizean recado rojo contains achiote which is also known as annatto/achuete as its main ingredient but includes other spices (but not limited to) such as...
Provided by C G
Categories Flatbreads
Time 25m
Number Of Ingredients 4
Steps:
- 1. *Please read recipe introduction before proceeding!* Place the dry masa harina mix in a large mixing bowl.
- 2. In a small prep 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. Break up any lumps with a fork.
- 3. 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). Tip: A stand up mixer works well for mixing the dough.
- 4. Form into tortillas. I use my tortilla press but you can shape the tortillas the old fashioned way with a rolling pin. 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.
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- Place the shredded carrots and sliced onions in the ½ cup vinegar and allow to soak for a few hours or overnight.
- Heat the oil to 325 degrees and fry the tortillas until crispy. Remove from oil and drain on paper towel.
- Top the fried tortillas with warm beans, pickled carrots and onions, shredded cheese, shredded cabbage, and tomatoes. Enjoy!
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- Fry Jack. To start your wonderful adventure in Belize, fry jack is the order of the day. This is a traditional fried bread, which is the combination of simple ingredients, from salt to water to vegetable oil and baking powder.
- Ceviche (Marinaded Raw Fish Or Seafood) Another Traditional food in Belize that will hook you is Ceviche. This meal is a popular beach snack with a good combination of beer, and it’s perfect for your summer escapade here.
- Salbutes (Deep Fried Tortilla) If you are looking for more Belizean taste-bud adventure, why not try Salbutes, which is made of crispy dough, tomato, cabbage, lettuce, chicken or red meats or seafood, and a mix of some peppers.
- Cochinita Pibil (Slow-Roasted Pork Dish) Cochinita Pibil is one of the great traditional cuisines you’ll ever find in Belize. This humble dish with Mexican influence is made with fine ingredients, from lime, orange juice, pork shoulder marinated, and the very important of all - the achiote paste (no substitute).
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- Panade (Breadcrumb coating) Another traditional Belizean food that can satisfy your cravings is Panade, which is made of fine Belizean ingredients like smoked fish or meats, cheese, and beans with a folded corn tortilla; while the delicious sauce is a combination of onions, white vinegar, salt, and habaneros (spicy chili peppers).
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- Garnaches (Fried Corn Tortillas) Here is your new favorite Belizean food, which is yummy and healthy, presenting garnaches (fried corn tortillas). This dish is made of veggies and spices, from beans to habanero (spicy chili pepper) to tacos to cabbages to tomatoes and more - almost everything is here; topped with delicious sauce, and cheese, lots of lots of cheese.
- Belizean Meat Pie. Do you want a meaty experience? Here at Belize, you must try one of their most delicious traditional foods, the Belizean Meat Pie. It is made from mouthwatering ingredients like meat, onion, thyme, tomato sauce, cumin, spices like sweet, black and green pepper.
- Tamales or Bollo (Seasoned Meat) Tamales or Bollo is another traditional food of Belize that should not be missed. It is made from seasoned meat (chicken or pork) and masa - a homemade corn dough that’s steamed in banana leaves.
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- Cochinita Pibil – Belize Food. Traditional Cochinita Pibil involves slow cooking a banana-leaf-wrapped-pig in a smoldering pit lined with stones. The pig would have previously been marinated, and after, the pig is allowed to cook in its own juices and marinade for hours in the ground.
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TOP TEN THINGS TO TASTE IN BELIZE – THE BEST IN BELIZE CUISINE
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- Belize Rice and Beans. Rice and beans with a choice of beef, chicken, pork, lobster, shrimp or game meat (the gibnut is FABULOUS) is one of the most important items on the local diet, approaching something like the national dish.
- Belize Fruit Cake. This Fruit Cake, is a traditional Belizean rum cake. Popular around holidays, it is a cake with preserved fruits baked in and then stored for a couple of days after being generously doused with dark local or Caribbean rum.
- Cashew and Craboo Wines. Cashew wine is made from the fermented cashew fruit – not the more well known nut. A native and traditional liqueur of the Belize River Valley it produces a sweet and potent wine that is deceptively mild and alluring.
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