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 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.
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 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.
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