Belizean Panades

Panades, a traditional Belizean dish, are small, tasty turnovers filled with savory ingredients. This version simplifies the process using Maseca, making it accessible even if you can’t find prepared masa. Whether you're reminiscing about a Belizean vacation or eager to try something new, these panades are a delightful culinary adventure.

Ingredients

🧅 1 ¾ cups diced onion
🌶️ 3 chili peppers
🧂 ½ teaspoon salt
🥛 ¾ cup white distilled vinegar

🐟 12 oz tilapia or any boneless, skinless fish of your choice
🫒 1 tablespoon oil
🧅 2 tablespoons diced onion
🟠 1 packet Sazón Goya con culantro y achiote

🌽 2 cups Maseca
🥄 1 teaspoon baking powder
🟠 1 packet Sazón Goya con culantro y achiote
💧 1 ½ cups water

Instructions

1- Make the Sauce:

• In a medium bowl, combine the diced onion, chili peppers, and salt.
• Add the white distilled vinegar and mix well.
• Set aside to let the flavors meld while you prepare the rest.

2- Prepare the Filling:

• In a skillet, heat the oil over medium heat.
• Add the diced onion and sauté until translucent.
• Add the fish and cook until it’s fully cooked through, flaking easily.
• Season with Sazón Goya. Allow to cool slightly.

3- Make the Masa Dough:

• In a large mixing bowl, combine the Maseca, baking powder, and Sazón Goya.
• Gradually add water while mixing until a firm but pliable dough forms.
• The dough should not be sticky.

4- Form and Cook the Panades:

• Using a tortilla press, flatten a small ball of masa dough.
• Place a spoonful of filling in the center.
• Fold over to seal, pressing the edges to form a semi-circle.
• Heat oil in a deep fryer to 350°F (175°C).
• Fry the panades for about 4 minutes, flipping halfway, until golden and crispy.
• Remove and drain on paper towels.

5- Serve:

• Serve the panades warm, with the prepared onion and chili pepper sauce on the side for dipping.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: Approximately 18 panades
Calories per serving: Approximately 100
Proteins: 5g
Fats: 3g
Carbohydrates: 15g
Equipment:

• Similar metal or plastic tortilla press
• Deep fryer
• Ozeri kitchen scale (optional for precise measurements)

Cooking Tips:

• Ensure your oil is hot enough before frying the panades so they cook evenly and become crispy.
• Adjust the spiciness of the sauce by varying the type and quantity of chili peppers.

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Cooking with Shirani: https://www.youtube.com/@CookingwithShirani

#cookingwithshirani

Belizean Panades

Posted by Waivio guest: @waivio_hivecooking