Panades

Panades, the Belizean version of an empanada, can be enjoyed for lunch or an afternoon snack. The shell is made from corn, and it is filled with protein, most commonly that of fish. In regions of the country further away from the sea where seafood is not as easy to get, the panades sold may be filled with beans, beef, and even cheese. It is then served with a spicy cabbage and/ or onion sauce on the side. The shortcut, yet still delicious, method to fish panades that I like to use is using canned tuna.

 

Makes – 8-10

 

INGREDIENTS:

 

Masa

1 cup corn flour (Maseca)/ 1 lb. fresh corn masa

1 tsp red recado powder/ small piece of red recado paste

pinch of salt

1 – 1 ½ cup water

cooking oil

 

Filling

Beans Filling

 

Fish Filling

1 can tuna, drained

½ small onion, diced

1 small clove garlic, minced

½ cup cilantro, chopped

salt and black pepper to taste

red recado powder

coconut oil

 

Topping:

Cabbage and onion sauce

½ head of medium cabbaged, grated

1 medium onion, diced

1 cup cilantro, chopped

¼ cup vinegar

½ cup room temperature water

1 tsp salt

black pepper

½ habanero pepper, deseed and minced (optional)

 

DIRECTIONS:

Prepare the toppings and fillings first.

for the cabbage and onion sauce

1.      If you don’t like onion too strong, pour hot water on the onion and leave to sit before draining.

2.     Then combine the onion, cabbage, cilantro, and habanero.

3.     Add the vinegar and room temperature water and leave to sit.

4.     You can separate the sauces by using the same method with either cabbage or onion.

for the beans filling

How to Make Refried Beans

for the fish filling

1.      Heat a frying pan on medium and add a dash of coconut oil.

2.     Sautee the onion and garlic.

3.     Add the can of drained tuna.

4.     Season with salt, pepper and sprinkle of red recado.

5.     Stir and cook for about 5 to 10 minutes then remove from heat.

 

for the masa

1.      Add the salt and recado powder into the corn flour.  If using recado paste, dissolve a little piece into water before adding to the dry ingredients.

2.     Mix the dry ingredients to combine.

3.     Add water little by little while kneading until a dough is formed. It should not be too wet and sticky, nor should it be dry and crumbly.

4.     Divide the dough into sections and roll into golf sized balls. Leave to set for about 5 minutes.

5.     Heat a large frying pan on medium and add enough oil to deep fry.

6.     Place one sheet of the cut ziplock bag on the tortilla press. Then put one of the balls in the center of the press then another ziplock sheet on top. Close and press until thin, but not too thin. If you don’t have a tortilla press, you can use a large glass plate; put the dough in between two ziplock sheets and mash with the bottom of the plate.

7.     Put a little bit of filling in the middle of the pressed dough. Fold over and press the edges shut with your fingers.

8.     Fry the panades until golden brown on each side then drain on paper towels.