Belizean Corn Tortillas Recipes

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.

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.