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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