Belizean Corn Tortillas
How to Make Belizean Corn Tortillas
- *Please read recipe introduction before proceeding!*
Place the dry masa harina mix in a large mixing bowl.
- 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.
- 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.
- 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.