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.
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Sk SAYEM
[email protected]I'm so glad I found this recipe. It's the perfect way to make fresh, delicious tortillas at home.
Hadeel Nagi
[email protected]This recipe is a keeper! I'll definitely be making these tortillas again.
Nnaemeka Ebigbo
[email protected]Thanks for sharing this recipe! I can't wait to try it.
scarlet schroll
[email protected]I would definitely recommend this recipe to anyone who loves tortillas.
Hussaib Alam
[email protected]Overall, I'm really happy with this recipe. The tortillas were delicious and easy to make.
MD. Riham
[email protected]I had a little trouble getting the tortillas to cook evenly, but I eventually got the hang of it.
Angella Weir
[email protected]These tortillas were a bit too thick for my taste, but they still tasted good.
Sameer Gujjar
[email protected]I love that these tortillas are made with cornmeal. It gives them a unique flavor and texture that I really enjoy.
Abu Sahadat
[email protected]These tortillas were a little bit tricky to make, but they were worth it. They were so delicious and authentic.
Egbe Chinoso
[email protected]I was a little skeptical about making my own tortillas, but I'm so glad I did. They were so much better than the store-bought ones.
Karon Roscoe
[email protected]These are the best tortillas I've ever had! They're so fresh and flavorful. I can't wait to make them again.
Musa naeem Naeem
[email protected]The tortillas turned out perfectly! They were soft and pliable, and they held up well to all the fillings I put in them.
Saidsoft Soft
[email protected]I've never made tortillas before, but these were surprisingly easy. The instructions were clear and concise, and I had no trouble following them.
Rizwana Arif
[email protected]These tortillas were a hit! They were so easy to make and tasted delicious. I love that they're made with cornmeal instead of flour, it gives them a great flavor and texture.