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
¼ 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.
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.
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10 Coconut Dr.
San Pedro, Belize
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