Belizean Panades Recipe
Belizean Panades are a beloved appetizer throughout Belize. A combination of a dough pocket filled with succulent meats, vegetables, and spices, these panades are full of taste and texture.
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Servings: 5
Calories: 110kcal
Equipment
- A pan and bowl
Ingredients
- Salt to taste
- 2 tbsp diced bell peppers
- 1 cup masa harina
- 1/2 cup water
- olive oil or vegetable oil
- 1/2 tsp Belizean recado
- 1 minced garlic cloves
- 4 tbsp diced onions
- Chicken, fish, or beans, (Cooked and shredded)
Instructions
- Combine the masa harina, salt, bell peppers, onions, and garlic in a bowl.
- Knead the dough until it has reached a soft consistency, adding more water or masa harina if necessary.
- Divide the dough into 10 pieces and roll each piece into a circle. Place 1 tablespoon of your desired filling in the center and fold the dough around it.
- Heat oil in a pan over medium heat, then fry each panade for 1-2 minutes on each side until golden brown and crispy.
- Transfer to paper towels to drain excess oil and serve warm with your favorite condiment.
Notes
- If you don’t have masa harina, you can use cornmeal as a substitute.
- If you want to add some extra flavor, try adding spices like cumin, chili powder, smoked paprika, and oregano to the dough.
- To make it even more flavorful, try adding some diced tomatoes or jalapenos to the filling.
- If you want a sweeter version of panades, substitute the salt for sugar and add some fruit fillings like apple or banana.
