The Art Of Rolling Belizean Tortillas: A Step-By-Step Guide

Belizean tortillas are thicker and less stretchy than Mexican flour tortillas, with a texture more akin to bread. They are well-suited to dishes like BBQ chicken or Belizean stewed beans, but their lack of stretch makes them less ideal for burritos. To make them suitable for this purpose, more fat, such as lard, can be added to the dough to increase stretchiness.

Belizean tortillas can be made with either corn or flour, and there are several recipes available online. The dough is typically made with a combination of flour, salt, baking powder, and a fat source like butter, shortening, or lard. The dough is then formed into balls, flattened, and cooked on a hot surface.

While there is no exact answer for how long it takes to roll out a Belizean tortilla, the process of making them from scratch, including rolling them out, takes around 1-2 hours, including preparation and cooking time.

Rolling out the dough

Once you've prepared your dough, it's time to roll it out and form it into tortillas. Here's a step-by-step guide to help you achieve the perfect Belizean tortilla:

Step 1: Let the Dough Rest

It is important to let the dough rest before rolling it out. This allows the gluten in the flour to relax, making the dough easier to work with and helping to prevent shrinkage during cooking. The recommended resting time varies, but generally, it is suggested to let the dough rest for at least 10 minutes and up to 30 minutes. Cover the dough balls with a slightly damp, clean kitchen towel while they rest.

Step 2: Prepare Your Work Surface

Before you start rolling, prepare your work surface by lightly flouring it. This will prevent the dough from sticking to the surface and make it easier to roll out. You can use additional flour as needed during the rolling process to ensure the dough doesn't stick.

Step 3: Start Rolling

Take one of the dough balls and place it on your prepared work surface. Use a rolling pin to gently roll out the dough, working from the centre outwards. Apply even pressure and try to maintain a consistent thickness throughout. Aim for a paper-thin shell, but be careful not to make it too thin that it tears easily. If you don't have a rolling pin, you can also use your fingertips to press and stretch the dough into a circle, although this requires practice to perfect.

If you prefer a more uniform shape, you can also use a tortilla press. Line the press with wax paper or parchment paper, place a ball of dough in the centre, and flatten it. This method ensures a consistent thickness and shape for your tortillas.

Step 4: Stretch and Shape

After rolling, you may need to gently stretch and shape the dough by hand to achieve the desired thickness and round shape. Be careful not to tear the dough, and use additional flour as needed to prevent sticking.

Step 5: Brush with Oil

Once you have rolled and shaped your tortillas, brush both sides of each tortilla with olive oil or another type of oil. This will give them a nice finish and help with the cooking process.

Tips for Success:

• Practice makes perfect when it comes to rolling out tortillas. Don't be discouraged if your first few attempts are not perfectly round or evenly thick.
• If you're using a rolling pin, make sure to apply even pressure and roll in different directions to achieve a circular shape.
• If the dough starts to stick to your work surface or rolling pin, add more flour as needed.
• If you're using a tortilla press, make sure to line it with wax paper or parchment paper to prevent sticking.
• Keep the dough covered while you work, as this will help prevent it from drying out.

Cooking the tortilla

The cooking surface is important for a Belizean tortilla. You need a hot, even heat to cook your tortilla. Traditionally, a comal is used, which is either cast iron or a 1/4-inch thick slab of aluminium. You can also use a skillet or a deep fryer, wok or heavy skillet (preferably cast iron).

Get your surface hot and make sure it stays consistently hot. If your cooking surface starts smoking, it's too hot. When you place the raw tortilla on the surface, it should start to cook immediately.

Place your flattened dough on the heated surface and cook for around 2-3 minutes on each side, or until it starts to bubble. When the uncooked side starts to bubble, flip it. When both sides are cooked, flip again and use a paper towel or cloth to press down on the tortilla gently and evenly. This should cause the tortilla to bubble more and form a pocket, which is the sign of a great Belizean tortilla.

Taste a few tortillas as you go to get a feel for the process and perfect your timing.

Once cooked, transfer the tortillas to a bowl or basket lined with a clean dish towel. Keep them wrapped to retain the heat until you are ready to serve.

Storing and Reheating

Belizean tortillas are best served hot and fresh. However, you can also freeze them for later. To store, wrap the tortillas in a cloth and let them cool to room temperature. Once cool, stack them and place paper towels around them for extra protection. Put them in a Tupperware container or zip lock bag and store in the refrigerator or freezer.

To defrost, remove the tortillas from the freezer and leave them at room temperature for around an hour. You can also defrost them in the microwave on a low setting, but be careful not to heat them for too long or too high, or they will go soggy.

How to store leftover tortillas

Knowing how to store tortillas properly is key to prolonging their shelf life. Here are some tips on how to store leftover tortillas:

Storing Leftover Tortillas in the Pantry or Cupboard

If you plan to use your leftover tortillas within a few days, you can store them in the pantry or cupboard. Place the tortillas in their original packaging, ensuring that it is tightly sealed. Alternatively, you can use a resealable plastic bag or airtight storage container. When stored at room temperature, flour, spinach, and whole wheat tortillas can last up to a week, while corn tortillas have a shelf life of about 10 days.

Refrigerating Leftover Tortillas

To extend the shelf life of your leftover tortillas, you can store them in the refrigerator. Use a plastic storage bag or airtight container, making sure to remove as much air as possible before sealing. You can also use the original bag if it can be tightly sealed. It is recommended to write the date on the storage bag so that you know when to use the tortillas before they spoil. When refrigerated, flour, spinach, and whole wheat tortillas can last up to two weeks, while homemade tortillas have a shorter shelf life of about 7 days.

Freezing Leftover Tortillas

If you want to store your leftover tortillas for an extended period, freezing is the best option. To prevent the tortillas from freezing into a solid block, place wax papers between each tortilla before putting them in a resealable freezer bag. Label the bag with the date, and you can safely store any type of tortilla for up to eight months past the 'best by' date.

Warming Tortillas

After storing your leftover tortillas, you might want to warm them up before consuming them. You can do this in the microwave, oven, or on a stovetop. For the microwave, place 4-5 tortillas on a microwave-safe plate, cover them with a damp paper towel, and heat for 30 seconds. Repeat in batches until all tortillas are warm. If using an oven, preheat it to 350 degrees Fahrenheit, wrap 4-5 tortillas in aluminum foil, and heat for around 15 minutes. On a stovetop, place the tortillas on a stainless steel skillet over medium heat and cook for about a minute without oil.

What to serve with Belizean tortillas

Belizean tortillas are thicker and less stretchy than Mexican tortillas, and their bread-like texture makes them a perfect pairing for BBQ chicken or Belizean stewed beans. They can also be served with butter and jam, or used as a wrap for sandwiches or tacos.

If you're looking to create a full Belizean meal, you could serve your tortillas with tostadas, which are a combination of spice, salt, crunch, and fat. Tostadas are made with fried corn tortillas, red recado stewed chicken, Belizean stewed beans, and Belizean-style curtido. Toppings include shredded cheese, salsa or pico de gallo, shredded lettuce, chopped cilantro, lime juice, and sour cream. You can also add hot sauce for an extra kick.

For a heartier meal, you could also serve your tortillas with Belizean tamales, or a Belizean fry jack—a fried bread that's a cross between Indian naan and a Mexican flour tortilla.

To drink, you could offer refreshing fruit beverages such as agua fresca or tropical juice to round out the meal.

The history of Belizean tortillas

Belizean tortillas have long been a staple in the Central American country's diet. They are thicker and less stretchy than Mexican flour tortillas and are slightly more bread-like in texture, making them a perfect pairing with BBQ chicken or Belizean stewed beans.

The Maya civilisation, which flourished in the region from 1500 BC to around 900 AD, played a significant role in shaping the culinary landscape of Belize. They cultivated crops such as corn, beans, squash and chilli peppers, which remain fundamental ingredients in Belizean cuisine, including tortilla-making.

In the 16th century, Spanish explorers arrived in what is now Belize and encountered at least three distinct Maya territories. However, they failed to settle permanently due to resistance from the local tribes and the lack of resources.

In the 17th century, English settlers established a permanent presence in Belize, and the area became a British colony. This period also marked the arrival of African slaves, who were brought to the region to work in the logwood and mahogany industries. The intermixing of European, African, and indigenous Maya cultural influences laid the foundation for the development of unique culinary traditions, including tortilla-making techniques.

One of the most distinctive aspects of Belizean tortilla-making is the method perfected by Garifuna women, such as Ms. Z, who was described in several sources. Garifuna people, with a mix of West and Central African, Arawak, and Island Carib ancestry, settled along the Caribbean coast of Belize in the early 19th century. Ms. Z, a large, Garifuna woman, was known for her unorthodox but highly skilled technique of tossing and spinning dough balls into the air to form perfect circles, a method that requires years of practice to master.

Over time, Belizean tortillas have evolved to suit the diverse tastes and culinary preferences of the country's population. While they are traditionally thicker than their Mexican counterparts, Belizean tortillas can also be made thinner and more flexible, making them suitable for dishes like burritos.

Today, Belizean tortillas remain an integral part of the country's cuisine and cultural identity, with each region and community putting their unique twist on this beloved staple.

Frequently asked questions