Caribbean: Belize: Belizean Panades (Deep-fried corn tortilla stuffed with smoked fish filling, beans, chicken, or cheese)
INGREDIENTS:
3-4 cups corn flour (Maseca brand preferred)
1/4-1/2 cup water
1 tsp baking powder
1 tsp of ground red recado (Achiote rojo seasoning) or 1 packet of Sazon for color
2-3 cans tuna, sardines or refried red or black beans
1 medium onion chopped
1 cup cabbage
1/2 cup of chopped cilantro
1 Habanero or Jalepeno diced (Optional)
Salt & Pepper to taste
1 pint of cooking or coconut oil
1 limes
1/4 – 1/2 cup water
1/4 cup of vinegar
1 tortilla press
1 zip lock bag or sandwich freezer plastic bag
INSTRUCTIONS:
CORN MIXTURE:
Sift together salt, baking powder, ground recado and corn flour.
Pour water slowly and knead to form a moist dough (Careful, not too wet).
Let dough sit for about 10 -15 minutes, then form into small balls.
INSTRUCTIONS:
STUFFING:
Warm tuna, sardine or refried beans. Season to taste (optional)
Using a tortilla press flatten corn mixture balls of dough between 2 plastics (Cut Ziploc bags in half works well) to keep the dough from sticking to the surface.
Remove top plastic, add stuffing and fold over the dough into a semi circular shape.
Heat the remainder of the oil for about 10-12 minutes on medium high heat. Slide panades into oil.
Remove from oil when golden brown and put on paper towel to drain excess oil.
INSTRUCTIONS:
SALSA:
Chop cabbage, onion and cilantro. Mix together and add the lime juice, 1 tsp of coconut oil,vinegar, water & habanero or jalepeno pepper(Optional). Add salt and pepper to taste.
Spread salsa over panades before serving. Serve warm.
A panades is like an empanada which is filled with either fish (Like Red Snapper or any white fish) or red or black beans. It is usually served with a cabbage, onion and pepper salsa topping. It’s filling and delicious. Try it and you’ll like it.
