It’s been a while since my last blog post but I wanted to get back into the swing of it and reach out sharing my Belizean experiences including recipes I prepared. I learned how to make tortillas, black beans and rice, rice and beans, salsa and more. These sound pretty standard, especially the salsa but I learned to love it in a new way.
The food I could find in Belize was pretty varied and in many cases different than I was used to. Callilou? What is that? Dragon fruit – that’s interesting. Cilantro – not on my menu list previously. So definitely I ran into some challenges. And it is some of these challenges I will share with you.
The first recipe I want to share with you is flour tortillas. I found some recipes online and tried them and while they weren’t too bad, they weren’t great. They were tough after they cooled down. But I think I figured out what my problem was – not rolling them out thin enough and not cooking them in a hot enough pan. I don’t have a comal (smooth, flat griddle typically used in Mexico and Central America to cook tortillas, toast spices, sear meat, and generally prepare food.), just a non-stick frying pan, which I certainly don’t get hot enough to properly cook tortillas. So that’s advice #1.
Here’s the recipe I followed, and I found it on http://www.tasteofhome.com/Recipes/Homemade-Tortillas.
After I found this recipe I use it all the time.
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup water
- 3 tablespoons olive oil
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes.
- Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
- In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm. Yield: 8 tortillas.
I love using these tortillas to have peanut butter and banana sandwiches, or to use stuffed with chicken and salsa. I’ve also cut them into wedges, coated with olive oil and then seasoned them with a chili powder, paprika, cumin, pepper, salt, garlic powder mixture that I put together. I’ve then baked them in the oven at 325 degree F for about 10-12 minutes or so (I think..) Watch them and you will see when to take them out of the oven. Put these tortilla chips together with home made salsa and you have a tasty healthy treat.