Entree: Belize – Panades (Fried corn masa turnovers filled with seasoned fish or chicken)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 10 min

Total 45 min

Ingredients

- 2 cups (240 g) masa harina (corn flour for tortillas)
- 1 1/4 cups (300 ml) warm water (adjust as needed)
- 1/2 tsp (2.5 g) salt
- 2 tbsp (30 ml) vegetable oil, for dough
- 2 cups (480 ml) vegetable oil, for shallow frying
- 2 firm white fish fillets, approx. 6 oz (170 g) each, skin removed and flaked
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil (for filling)
- 1 tsp (2 g) achiote (annatto) powder or 1 tbsp (15 ml) annatto oil
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground allspice
- 1 small tomato, seeded and finely diced
- 2 tbsp (8 g) fresh cilantro, chopped
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (2.5 g) salt, plus more to taste
- Hot sauce or pickled onions, for serving (optional)

Instructions

1. Make the masa dough: in a bowl combine masa harina and 1/2 tsp salt, stir in warm water and 2 tbsp (30 ml) vegetable oil until a soft, pliable dough forms. If dough is dry, add water 1 tbsp (15 ml) at a time until cohesive. Cover and set aside to rest 10 minutes.
2. Prepare filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Sauté onion until soft, about 4 minutes, then add garlic and cook 30 seconds. Stir in achiote, cumin, and allspice, then add diced tomato and cook 2–3 minutes until slightly softened.
3. Add flaked fish to the skillet, sprinkle 1/2 tsp salt, and stir gently to combine. Cook until fish is warmed through and flavors meld, about 2–3 minutes. Remove from heat, stir in cilantro and lime juice, and let cool slightly.
4. Heat oil for shallow frying in a heavy skillet over medium-high heat to about 350°F (175°C) or until a small piece of dough sizzles on contact.
5. Form panades: divide masa dough into 8 equal balls. On parchment or plastic, press each ball into a thin 5–6 inch (12–15 cm) round using a tortilla press or the bottom of a skillet. Place 2–3 tbsp (30–45 ml) of filling on one half of each round, leaving a rim.
6. Fold dough over filling and crimp edges to seal, smoothing any cracks. If needed, dampen edge with a little water to help seal.
7. Fry panades in batches, 2–3 minutes per side, until golden brown and crisp. Drain on paper towels and keep warm.
8. Serve hot with hot sauce or pickled onions.