Belizean Panades Recipe
Belizean panades is a traditional dish from Belize, a Central American country bordered by Mexico and Guatemala.
Prep Time: 35 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 55 minutes minutes
Course: Dinner
Cuisine: American
Keyword: belizean panades recipe
Servings: 3
Calories: 200kcal
- ¾ cup of tender fish filet expertly cooked and delicately flaked
- ¾ pound of authentic corn masa or 1 cup of Quaker® Masa Harina de Maiz mix
- ½ teaspoon of fine sea salt
- ½ teaspoon of high-quality baking powder
- 2 tablespoons of pristine spring water
- ¼ teaspoon of vibrant red recado paste* adjust quantity based on personal taste preferences
- Vegetable oil of choice for the art of frying
- Your choice of exquisite filling—be it succulent fish or flavorful refried beans
In a large mixing bowl, combine the authentic corn masa or Quaker® Masa Harina de Maiz mix with baking powder and fine sea salt.
Gradually add the vibrant red recado paste to the mixture, adjusting the quantity based on your taste preferences.
Slowly incorporate pristine spring water into the masa mixture, kneading it until you achieve a smooth and pliable dough.
Take small portions of the masa dough and flatten them into discs, creating a base for the panades.
Place a spoonful of the tender, delicately flaked fish or your chosen refried beans onto the center of each masa disc.
Carefully fold the masa disc over the filling, creating a half-moon shape.
Seal the edges by pressing them together, ensuring the filling is securely encased within the masa.
In a deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches the optimal frying temperature.
Gently place the sealed panades into the hot oil, frying until they achieve a golden brown color on both sides.
Remove the panades from the oil and place them on paper towels to drain excess oil.
Serve the Belizean panades warm, optionally with a side of pickled onions or your favorite salsa.
- Make sure to use the freshest ingredients to get the best flavor.
- If you don’t have a steamer basket or colander, you can use a heat-proof bowl or plate.
- If you want to make a vegetarian version, you can substitute the beef or fish for diced mushrooms or black beans.
- If you want to add a bit of spice to the dish, you can add some diced jalapeno peppers to the filling.
- You can also add some diced tomatoes to the filling for a bit of sweetness.
- If you’re short on time, you can make the filling ahead of time and store it in the fridge until you’re ready to assemble the panades.
Calories: 200kcal