Belizean Corn Tortillas

Belizean Corn Tortillas

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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 allspice, oregano, cumin, clove, etc.; recipes vary widely from region to region, home to home in the country of Belize. You can find achiote paste or powder in stores that sell Mexican food products and make your own version with spices and herbs from your pantry.


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Not able to determine servings
10 Min
15 Min
Stove Top


How to Make Belizean Corn Tortillas


  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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About Belizean Corn Tortillas

Course/Dish: Flatbreads
Main Ingredient: Rice/Grains
Regional Style: Caribbean
Dietary Needs: Vegetarian Vegan

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