Belizean Flour Tortillas Recipes

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.

Steps:

• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
• Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

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.

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.