Belizean Panadas (Harts Way)

Ingredients:

SAUCE:

1/2 of a small cabbage
1 medium onion
1 serrano pepper or any pepper of your choice
1 tsp salt
1/4 cup vinegar
1/4 cup water

FILLING:

12 oz tilapia fillet or any boneless fish of your choice
1 tbs oil
1/2 of a small onion

1 packet Sazon Goya con culantro

MASA:

2 Cups masa (corn dough)
1 packet Sazon Goya con culantro y achiote
1 Cup of water.

Dish Deats

So you have a party your going to and your friend says its your turn to bring the food. So guess what imma get you right! With these Panadas you will be able to be festive and the life of the party. This recipe was brought to me by my Belizean family friends who have been feeding me since young so I had to get a recipe from them, now these panadas are a bit different because they are straight from the Hart. Disclaimer I am not Belizean so bare with me .

How to make it

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Step 5.

So lets starts with the Masa. This is going to be the dough that holds your filling inside. Your going to add your 2 cups of Amarillo and 1 cup of water and mix. (If you want you can definitely add more salt or seasoning for color and flavor.) Make sure youe knead the masa into a nice ball and cover.

Once you have your dough lets get started on your sauce. So your going to chop your 1/2 cup of green cabbage, 1 cup of diced onions, one serrano pepper. Once those are diced begin to add your 1/4th cup of water and 1/4th cup of white vinegar and mix it thoroughly in your bowl and set in the fridge.

Now you made your sauce and your masa your going to season your fish on each sides, salt pepper. Remember keep it simple sometimes. Cook on medium high until your fish fillet is finished.

Once your fish is cooked begin to break it apart and were going to break it apart to put it in our masa. Take your masa out of the fridge and break it off into balls. Once broke either roll them out or use a tortilla press to flatten them out, once flattened out make sure that you take a spoonful of your filling and place it inside your masa and gently fold it over and use a fork to seal the edges.

After you filled them and folded them make sure that you fry them at 375 in a fryer until they are golden brown and flaky. Once finished with all of your panadas. Set them on a platter, pour your sauce into a bowl and dip and eat!