Belizean Tortilla Companions: A Culinary Adventure

Belizean tortillas are thicker and less stretchy than Mexican tortillas, with a texture more akin to bread. They are often paired with BBQ chicken or Belizean stewed beans. Belizean tortillas are not typically used for burritos, but they can be with the addition of more fat to make them stretchier. Belizean cuisine also features tamales, burritos, garnaches (corn tortillas topped with beans, salsa and cheese), and panades (deep-fried tortillas filled with fish).

Belizean tortillas are made with flour, water, baking powder, butter, and milk, coconut milk, or water. They are cooked on a comal or cast iron skillet over medium heat. The dough is shaped into small balls and tossed in the air to form a perfect circle, or flattened with a tortilla press or rolling pin. The uncooked side of the tortilla will begin to bubble when ready, and it should be flipped to cook the other side.

Belizean tortillas with stewed beans or BBQ chicken

Belizean tortillas are thicker and less stretchy than Mexican tortillas, with a texture that's slightly more bread-like. This makes them a great pairing for BBQ chicken or Belizean stewed beans.

Belizean Stewed Beans

Belizean stewed beans are a true Belizean staple, and are often served with rice. They are made with dried red kidney beans, which are soaked for a few hours or overnight, and then simmered to perfection. The beans are cooked with onions, garlic, cilantro, oregano, and black pepper. Sometimes pigtail, bacon, or ham hock is added for extra flavor.

BBQ Chicken

BBQ chicken tortilla pizzas are a popular dish that can be made by spreading BBQ sauce on a tortilla and topping it with shredded chicken, red onion, cilantro, and mozzarella cheese. The tortilla pizza is then baked in the oven until the tortilla is crisp and the cheese is melted.

Fry Jacks: Puffy deep-fried dough, often served for breakfast

Fry Jacks are a popular Belizean breakfast bread that can be prepared in under 30 minutes. They are made from a simple combination of flour, water, baking powder, salt, and butter or shortening. The dough is then deep-fried in hot oil, causing it to puff up slightly and resulting in a crunchy, golden brown treat.

The process of making Fry Jacks is straightforward. First, mix the dry ingredients together in a bowl. Next, cut in the butter or shortening, and gradually add water to form a soft, but not sticky, dough. Divide the dough into equal pieces, and let them rest for about 10 minutes. On a floured surface, roll out each piece of dough into a circle, which doesn't need to be perfect. Cut the circles in half, and then make a slit in each half.

For frying, use a large saucepan and pour in enough vegetable oil to reach a depth of at least 3 inches. Heat the oil to 350 degrees Fahrenheit. Fry the dough until it turns a golden brown colour, which should take about 3-5 minutes, depending on the size. Remove the Fry Jacks with a slotted spoon and drain them on paper napkins.

Fry Jacks are a versatile dish that can be served in both sweet and savoury ways. For a savoury option, serve them with refried beans, sausage, bacon, eggs, or cheese. You can also drizzle honey on top or spread some jam for a sweeter treat.

Fry Jacks are similar to New Orleans beignets and Latin American sopapillas, which are often made with flour tortillas. They are also comparable to Indian Naan and Mexican flour tortillas in terms of texture.

Tamales: Corn dough stuffed with seasoned chicken or pork

Belizean tortillas are thicker and less stretchy than Mexican tortillas, and they are also slightly more bread-like in texture. They are well-suited to be paired with BBQ chicken or Belizean stewed beans.

Belizeans also love making tamales. This traditional dish uses masa or corn dough that is stuffed with a filling of seasoned chicken or pork. The process of making tamales was started by the Ancient Mayans, who made them for feasts as far back as 1200 to 250 BC.

To make tamales, you'll need the following ingredients:

• Corn dough: This can be made from masa or corn flour mixed with water to form a soft, pliable dough.
• Seasoned chicken or pork: The meat is cooked and seasoned with various spices, such as recado (also known as achiote), salt, onions, and peppers.
• Plantain or banana leaves: These leaves are used to wrap the tamales and impart a subtle flavour to the dish.

Once you have your corn dough, seasoned meat, and leaves ready, it's time to assemble the tamales:

• Place a small amount of corn dough on a plantain or banana leaf.
• Add a spoonful of the seasoned chicken or pork filling to the centre of the dough.
• Carefully wrap the dough around the filling, ensuring it is completely enclosed.
• Fold or secure the plantain or banana leaf around the tamale, forming a tight package.
• Repeat this process until you have used up all your dough and filling.

The assembled tamales can then be steamed or boiled until the dough is cooked and the filling is heated through. Tamales are often served with rice and beans, which is a quintessential Belizean dish. The rice and beans are cooked with coconut milk and spices, and sometimes with salt pork, onions, and peppers. This dish is usually served with a chunk of stewed chicken, fish, or pork, and can be a very affordable and tasty meal in Belize.

Garnaches: Corn tortillas topped with beans, salsa and cheese

Garnaches: A Belizean Street Food

Garnaches are a popular street food in Belize, made by frying a corn tortilla and topping it with refried beans, salsa, cheese, and other ingredients. Here's everything you need to know about this delicious Belizean treat!

Ingredients

The base of a garnache is a corn tortilla, which is fried until crispy. The key ingredients that go on top are refried beans, salsa, and cheese. For the salsa, you can use a combination of diced onion, green cabbage, white vinegar, and salt and pepper to taste. As for the cheese, Edam Dutch Cheese or Gouda are popular choices.

Preparation

Preparing garnaches is a simple and quick process. First, you'll want to prepare your toppings. In a small bowl, combine the diced onion and green cabbage, and season with salt, pepper, and white vinegar. Mix well and set aside.

Next, it's time to fry the tortillas. Heat about half an inch of vegetable oil in a cast-iron skillet over medium-high heat until it reaches 350 degrees Fahrenheit. Fry each tortilla for around 1 minute on each side until browned. Remove the fried tortillas from the oil and place them on a paper towel-lined plate to absorb any excess oil.

Once your tortillas are fried, it's time to assemble the garnaches! Warm up your refried beans and spread a layer of them on each tortilla. Add your desired amount of the onion and cabbage mixture, and then sprinkle grated cheese on top. Repeat this process until you've prepared all your garnaches.

Tips and Variations

While the basic ingredients of garnaches are corn tortillas, refried beans, salsa, and cheese, there are some variations and additional toppings you can include. Some people like to add avocado, sour cream, mayonnaise, lime juice, or cilantro to their garnaches. You can also get creative with different types of cheese and salsa to suit your taste preferences.

If you're feeling adventurous, you can even make your own tortillas and refried beans from scratch, although the beauty of this dish is that it's quick and easy to prepare with store-bought ingredients.

Serving Suggestions

Garnaches are typically served as a snack or appetizer, but they can also be enjoyed as a light meal. They are best served warm and crispy, so it's best to eat them immediately after preparation. You can pair them with a simple side salad or fruit salad if you're serving them as a meal.

Storage

Garnaches are best enjoyed fresh, as they don't save well once prepared. The beans can make the tortilla shell soggy if left on for too long. However, you can store the ingredients separately and assemble them just before serving.

Panades: Deep-fried tortillas filled with smoked fish, beans, chicken or cheese

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

Belizeans also love making tamales, garnaches, and panades. Panades are deep-fried corn tortillas filled with smoked fish, beans, chicken, or cheese. They are served for lunch or as a snack and are often topped with cortido, a sauce made from habanero peppers, white vinegar, onions, and salt.

Belize is known for its delicious and affordable food, with a variety of dishes influenced by its multicultural population. Along the coast and on the cayes, seafood is fresh and inexpensive. In addition to its own traditional dishes, Belize also offers a wide variety of Mexican dishes due to its proximity to Mexico.

Frequently asked questions