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belizean panades

Belizean Panades Recipe

Belizean panades is a traditional dish from Belize, a Central American country bordered by Mexico and Guatemala.
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes
Course: Dinner
Cuisine: American
Keyword: belizean panades recipe
Servings: 3
Calories: 200kcal

Equipment

  • Mixing bowl
  • spatula, etc.

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 200kcal
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