Belizean Tortillas
At a Glance
- Prep
- 15 minutes
- Total
- 15 minutes
- Servings
- 10-12 Belizean tortillas
Categories
- Breads
- Side Dish
- Belizean
- Caribbean
- Frying
- Easy
Dietary
- Vegan
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 (
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Equipment
Large mixing bowl, small bowl, whisk, deep fryer, wok or heavy skillet, paper towels
Ingredients
- 2 cups dry masa harina (corn tortilla mix)
- water
- oil, for frying (oil suitable for high heat)
Instructions
*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.
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