Belizean Panades Using Maseca

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

corn masa

🥗Healthier: whole wheat flour

💰Cheaper: regular flour

Whole wheat flour adds fiber, while regular flour is often cheaper.

Prepare the sauce by mixing diced onion, chili peppers, vinegar, and salt in a bowl.

Heat 1 tablespoon of canola oil in a skillet over medium heat.

Add 2 tablespoons of chopped onion and cook until lightly brown.

Add tilapia fillets to the skillet and cook for about 8 minutes, breaking up the fish as it cooks.

Set the cooked fish aside.

Prepare a piece of wax paper on a cookie sheet for the panades.

Use a tortilla press to flatten the masa balls, or use the bottom of a frying pan if you don't have one.

Cut the top off a quart-size zipper bag to use as a non-stick surface for the tortilla press.

Mix 2 cups of maseca, 1 teaspoon baking powder, and 1 packet of Goya seasoning in a bowl.

Add 1 1/2 cups of water to the mixture and combine.

Pinch off pieces of the masa to form balls for the panades.

Press each ball in the tortilla press between two pieces of plastic.

Place a spoonful of the cooked fish in the center of each pressed masa disc and fold over to seal the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens