Belizean Tortillas With Coconut Flour Food
BELIZEAN TORTILLAS WITH COCONUT FLOUR
From Gracekennedybelize.com
Provided by C G
Categories Other Breads
Time 20m
Number Of Ingredients 6
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.
COCONUT FLOUR TORTILLAS
Awesome tortillas without the gluten!
Provided by Sarah Pryor
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Whisk egg whites, water, coconut flour, and baking powder together in a large mixing bowl until smooth.
- Melt 1 to 2 teaspoons coconut oil in a nonstick skillet over medium heat, swirling pan to coat surface to the edges.
- Pour about 3 tablespoons batter into the hot skillet, tilting pan to spread batter around.
- Cook until bottom side is golden brown, 2 to 3 minutes; flip and continue cooking until other side is also browned, 2 to 3 minutes more. Repeat with remaining coconut oil and batter.
Nutrition Facts : Calories 60.9 calories, Carbohydrate 0.2 g, Fat 5.6 g, Protein 2.9 g, SaturatedFat 5 g, Sodium 56.9 mg, Sugar 0.2 g
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 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
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