2 c. masa harina
½ tsp. salt
1 tsp. achiote paste or recado rojo (dissolved in 2 Tbsp. water)
3/4 c. water
1 litre cooking oil for frying
To Make Your Tortillas - Place the masa harina and salt into a mixing bowl. Using your hands, rub the achiote water through the masa until it's no longer lumpy. Gradually add the water, mixing with your hand until a dough forms. Divide the dough into either 12 or 24 pieces, then roll these into perfect balls. I've used the smaller size, as pictured. Flatten each ball between two pieces of plastic, using a tortilla press. I don't have a press so I used two plastic bags and a flat-bottomed saucepan, pressing down evenly to form 10 cm disc with a 3 mm thickness. Heat the oil in a large skillet over a medium flame. When hot enough, drop 2 to 3 pastry discs into the oil and let it cook for about 2 minutes before flipping over. Drain well on kitchen towels as you cook the rest.
Stew Chicken, shredded (recipe below)
Red or green cabbage, finely shredded
Red onion, very finely chopped
Tomato, finely chopped
Cilantro leaves, chopped
Fresh lime juice
Salt to taste
Red chili & jalapeno, to taste
To Make Your Picado - Measurements aren't all that necessary with the picado, as you can regulate the ratios as you please; depending on your tastes. Simply toss all the pieced ingredients together and make sure the lime and salt flavour is well balanced.
How To Assemble - Simply lay the fried tortillas on a plate or board, top with some of the shredded chicken, and make sure it's moistened well with the gravy. Top this with with the picado, then eat!
1 whole chicken
1/4 c. lime juice
2 Tbsp. achiote paste
1/4 c. water
4 cloves garlic, finely sliced
¼ tsp. salt
1 Tbsp. black pepper
1/4 c. flour
1/4 c. olive oil
1 large onion, chopped
1 small green capsicum, chopped
4 coriander roots, finely chopped
1 tsp. cumin
1 bay leaf
3 sprigs fresh thyme
3 c. water
2 tsp. chicken bouillon
Stew chicken - Place the chicken pieces into a bowl and pour over the lime juice. Dissolve the achiote in the water, pour over the chicken, add the garlic, salt and pepper and toss well to coat. Cover and refrigerate overnight.
The following day, take the chicken out of the fridge and dust each piece with the flour, reserving the marinade. Heat a large saucepan over medium-high heat and pour in the oil. Brown the chicken on both sides in the oil, a few pieces at a time, then set the chicken aside. It the pan you've just used, toss in the chopped onion, capsicum and chopped coriander roots. Stir it around frequently for 5 minutes, scraping off any browned bits on the bottom of the pan from the chicken.
Stir through the cumin and bay leaf. Return the browned chicken to the saucepan, add the salsa, water and chicken bouillons. Bring to the boil, then reduce to a simmer, covering the pot almost completely with a lid. Cook for 45 minutes, check for seasoning, then turn off and set aside. Allow it to cool, and then shred your meat.
BEANS & RICE
1 c. dried black beans (or kidney)
1/2 c. pancetta, cut into thick slices
2 cloves garlic, roughly chopped
1 large onion, chopped
1 green sweet pepper, chopped
4 c. water
2/3 c. coconut milk
1 tsp. black pepper
1 tsp. salt
½ tsp. thyme
2 c. long grain rice
Rice and beans - Soak the beans in water overnight. Drain the beans and put them into a large saucepan with the pancetta, garlic, onion and water. Bring to the boil and reduce to a simmer. Cover with a lid and cook for 18-20 minutes until tender. Add the coconut milk, sweet pepper, pepper, salt and thyme and allow to simmer for 5 minutes. Add the rice, stir well, cover and simmer very gently on low heat until the water is absorbed (about 25 minutes). Give the rice a stir from time to time to stop it sticking to the bottom. Add a little water, if needed.
Mayan Brownie Recipe - These brownies combine the taste of chocolate and cinnamon together.
1/2 c. 1 stick unsalted butter
1 1/4 c. granulated sugar
1/2 c. unsweetened cocoa (Hershey's)
1 tsp. vanilla extract
3 large eggs
3/4 c. all purpose flour
3/4 tsp. salt
1/2 tsp. espresso powder
1 tsp. ground cinnamon powder
1/4 tsp. ground cayenne pepper
1 c. semi sweet chocolate chips
2 Tbsp. mini chocolate chips
2" stick of cinnamon (broken into pieces)
3 oz. heavy cream
1-1/2 Tbsp. light corn syrup
1/4 tsp. vanilla
6 oz. chopped good quality, dark chocolate
For the Brownies - Preheat oven to 350 degrees F. Lightly grease or spray a 9" square baking pan. (I like to line mine with foil and then spray for easy removal and cutting.)
In a medium bowl melt butter in microwave. Don't boil it, just heat it until it's melted. Set aside to cool for a minute. In a separate bowl, whisk flour, salt, espresso powder, cinnamon and cayenne together until thoroughly combined. Stir in chocolate and cinnamon chips to coat them in the mixture. Set aside.
Whisk sugar into melted butter then add cocoa and whisk to combine. Add eggs and vanilla and continue to whisk until thoroughly combined. Add flour/chip mixture to butter mixture and stir until combined. Spread batter evenly in pan. Bake for 30-35 minutes or just until a toothpick inserted into center comes out with some moist crumbs attached. Allow brownies to cool completely.
For the Ganache - Place cinnamon stick and cream into a small sauce pan. Bring to a boil, then remove from heat, cover and allow to steep for 30 minutes. Strain the cream to remove cinnamon pieces and pour back into sauce pan. Add corn syrup, stir then return to heat until the cream is just starting to simmer. Stir in vanilla and chopped chocolate and remove from heat, continuing to stir until all chocolate pieces are melted. Spread evenly over brownies and allow to cool. Cut into squares. Because of the ganache, I like to store these brownies in the refrigerator. Makes 16 brownies.
Dorado is a Game Fish Found in the Waters of Belize
1. Grilled Dorado (aka Mahi Mahi)
This is one of the most popular ways to cook Dorado, and people will be calling you the next "Top Chef” after they taste this outstanding Dorado recipe.
2. Grilled Dorado with Spicy Chili Mango Sauce
This is a great grilled fish recipe, with an added kick of flavor. Spice up your dorado, with spicy chili mango sauce.
3. Dorado (Mahi-Mahi) Fish Tacos
Who doesn't like fish tacos? Our family is a big fan of these, and if you get the fresh made corn tortillas (made on island), they simply are the best.
4. Dorado (Mahi-Mahi) Ceviche
This Dorado is one of the best seafood appetizers you can make to impress guests. The only bad news is that it takes upwards of 1 hour and 30 minutes to have fully ready to serve, but trust me, the wait is well worth it.
5. Dorado (Mahi-Mahi) Rockefeller
Although it might be one of the heavier Dorado (Mahi-Mahi) recipes in terms of calories, you can’t go wrong with this combo of oysters, bacon, butter, and cheese.
6. Sesame Crusted Dorado w/ Soy Shiso Ginger Sauce
Pan seared and nothing but delicious! This is what happens when Dorado fuses with Japanese cooking! I use to work in the chicken of a Japanese restaurant. This was one of my favorites.
SOY SHISO GINGER SAUCE
7. Pecan Nut Crusted Dorado (Mahi-Mahi)
I am a huge fan of anything with pecan nuts. We really enjoyed this recipe.
1-1/2 pounds of Belizean conch
1 sweet pepper (medium size)
1 onion (medium size)
1-1/4 c. of flour
1-1/2 c. of water
1 sprig of cilantro
1 celery stalk
1/4 tsp. salt
1/4 tsp. pepper
1/4 of Habanero chili pepper (optional)
Prepare Ingredients: Clean your conch and cut it into pieces. Clean, de-seed and chop a sweet pepper into small pieces. Clean, peel, and chop onion into 8 pieces. Clean, and chop celery into 4 pieces. Clean and chop up your herbs (cilantro, basil, etc.)
Place in Blender: Place all of the above in a mixing bowl, spoon 1/3 of the ingredients into a blender followed by 1/3 cup of water and blend for 6-10 seconds. Pour into a new mixing bowl and continue process until all the ingredients has been blended.
In Mixing Bowl: Stir in flour. Add salt & pepper (mixture consistency should be like a cake batter; if you need more water just add a small amount.
In Skillet: Pour oil in frying pan and heat the oil in frying pan (medium heat): make sure oil is sizzling to get the desired results (if you like, you can begin to heat oil around step 6). Spoon 1 pot spoon size of mixture into frying pan (cook 4 -5 at a time); turn over only when ends are golden brown and the fritter is somewhat cooked; continue cooking on the other side until entire fritter is golden-dark brown.
Drain on a paper towel placed on a large serving plate. Repeat cooking process until entire batter is finished
CONCH FRITTER DIPPING SAUCE
1/2 c. prepared salsa
1 c. real mayonnaise
1 tsp. garlic powder
1/4 tsp. cayenne pepper
1/2 tsp. dried basil, crushed
1/2 tsp. salt (more or less to taste)
1/4 tsp. pepper
Mix everything together and place in small ramikins and serve with hot conch fritters.
1 (4 lb.) chicken cut into small pieces
1 clove garlic, minced
1 tsp. thyme, salt, pepper
Small bunch of cilantro
1 tiny silver of ginger
2 Tbsp. onions, chopped
1 Tbsp. green or red sweet pepper, chopped
1/4 tsp. cumin
1 tsp. brown sugar
1 small ripe tomato
Dime size red recado
Vinegar or lime juice
1. Wash chicken pieces, season with vinegar, lime juice, red recado, cuming, thyme, cilantro, salt and pepper.
2. Heat 2 Tbsp. cooking oil, add brown sugar and watch carefully to avoid burning. LEt sugar cook until completely melted and turns dark.
3. Add clove of garlic that has been smashed and minced.
4. Add giner and fry, stirring, remove ginger when it gets brown.
5. Add chicken and brown properly on all sides.
6. Add remaining seasoning from chicken, chopped onions, sweet pepepr and tomato and add about a half cup of water.
7. Reduce heat to medium and cover pot. Let simmer, adding water so the pot is never completely dry.
8. Cook for about 1 hour until chicken is very tender.
How to Cook Belizean Rice & Beans
1 lb. red kidney beans (fresh)
1 medium onion sliced
2 lbs. rice
1/2 tsp. thyme
1 tsp. salt
2 plugs garlic (crushed)
1 can coconut milk (15 oz.)
6-8 c. water
1. Collect all ingredients.
2. Soak beans for 4-6 hours.
3. Boil beans with garlic, onion, until tender.
4. Season soften beans with black pepper, thyme and salt.
5. Add coconut milk. Stir & taste. Let boil.
6. Clean and wash rice.
7. Add rice to seasoned beans. Stir, then cover. Cook until water is absorbed or rice is tender. If necessary add more water gradually and continue cooking until rice is tender.
MONKEY RIVER MUD PIE
1 c. chocolate biscuit (cookie) crumbs
1/2 c. melted butter
1/4 c. instant coffee granules
8 Tbsp. One Barrel rum
3 eggs, separated
1 tin condensed milk
1/2 c. icing sugar
1/4 tsp. cream of tartar
1/2 c. caster or granulated sugar
1 Tbsp. brown sugar (optional)
Preheat oven to 375 degrees. Mix the cookie crumbs with the melted butter and press into a pie dish with your fingers. Bake for 8 minutes, remove and cool completely.
Mix coffee granules into the rum until they are dissolved, set aside. Beat yolks with the condensed milk until light and fluffy. Stir in the icing sugar and the rum and coffee mixture. Pour into the pie crust and put into a preheated oven, 350 degrees for 30 minutes. Meanwhile, beat the egg whites, adding the cream of tartar, beat about 20 seconds.
When the egg whites are starting to form soft peaks, gradually add the 1/2 cup of caster or granulated sugar. Continue beating until the mixture forms stiff peaks. When your pie has had 30 minutes in the oven, take it out, turn up the temperature to 400 degrees. Spread or pipe the egg white mixture over the top, bake for five minutes. Allow to cool, then place in the refrigerator for three to four hours.
For extra luxury, serve with cream into which you have stirred a tablespoon of brown sugar and a tablespoon of rum.
Trent S. Turley
My name is Trenton S. Turley, and I am a Belizean citizen who has now been living in the country of Belize for the past 15 years. I am also an environmental activist. Our family moved to Belize, when I was 8 years old. I speak English, Spanish, Kriol and American Sign Language. I have a true love for the eco-system of Belize, with regards to preserving this beautiful countries resources.
I'm now a licensed Tour Guide
Book Your Belize Adventure Today!
Is located on the island of Ambergris Caye, directly across from the Belize Barrier Reef, off the mainland coast of Belize. The property is nestled in a cluster of Australian Pine trees, backed to a littoral jungle, and surrounded by tropical gardens. It's about a one minute walk from the property to the beach, and a 10-15 minute drive from the island airstrip to the property.
We offer one bedroom suites (455 s.f.) of living area to include: livingroom, kitchenette, private bathroom and bedroom.
We are also about a one minute walk from one of the best restaurants on the island serving (breakfast, lunch & dinner). Within walking distance you can find:
(3) blocks is Robyn's BBQ
(4) blocks is 2 fruit stands
(5) blocks local grocery store
IF YOU'RE COMING TO BELIZE TO...............
If you're coming to Belize to dive the Blue Hole, descend the shelf walls at Turneffe, snorkel the Barrier Reef, explore Mayan ruins, rappel into a cave, kayak along the river through caves, zip line through jungle tree tops, hike through a cave to see an ancient human skeleton, swim with sharks, listen to Howler Monkey's, hold a boa constrictor, feed a jaguar, horseback ride through the jungle, canoe through a cave, rappel down a waterfall, sail around an island, enjoy cocktails & dinner to a sunset, climb 130' feet to the top of a Mayan ruin, rip up the jungle trails on an ATV, float through a series of caves on a tube, and sip on a rum punch.....
then this is the place for you.
Belize Budget Suites, offers you clean, affordable, attractive, accommodations, at prices that allow you to do all the things just mentioned.
For All Your Home Improvement Needs
For all Your Real Estate Needs
10 Coconut Dr.
San Pedro, Belize
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