Belizean Tortillas Food
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
BELIZEAN STYLE CHILMOLE
Make and share this Belizean Style Chilmole recipe from Food.com.
Provided by Member 610488
Categories Curries
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cut up the chicken and wash well. Brown the chicken in a little olive oil over medium-high heat.
- In another pot, stir-fry for 1-2 minutes the garlic, onion, and allspice seeds, then add the tomatoes.
- Dissolve 3 tbsp black recado in a little water and add to the tomato mixture. Add the chicken and simmer on low heat for one hour.
- While the chicken is simmering, mix in a bowl 3 tbsp recado seasoning and 2 raw eggs with a fork until blended then add the ground pork. Combine so that the meat holds together. Boil remaining eggs, cool them, peel them and cut them in half (crosswise, not lengthwise). Cover each 1/2 of the boiled egg with the meat mixture, forming meatballs. Add to the chicken mixture and cook until done.
Nutrition Facts : Calories 1890, Fat 139.8, SaturatedFat 46.7, Cholesterol 1047.2, Sodium 640.7, Carbohydrate 14, Fiber 2.3, Sugar 5.3, Protein 136
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