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Belize Recipes
Categories & Ethnic Origins
Back Caldo with Corn Tortillas

Caldo with Corn Tortillas
Categories:Soups & Stews, Chicken
Ethnic Origins:Mayan
Recipe Courtesy of:
 Emeterio Sho, Na Luum Ca Village
 Maya Village Homestay Network
Ingredients:
For Caldo:
local chicken
culantro (cilantro)
mint leaves
oregano
onions
garlic
recado
salt
black pepper
cabbage
potatoes


For Tortillas:
whole corn (uncooked)
white lime
water
Instructions:
Caldo:
Cut meat then wash it with soap and lime. Then clean once with water again. Put meat into a pot and add 1/2 put of water for caldo. Put salt to taste and add ingredients. Put on fire hearth with meat for one hour until the meat gets soft.

Tortillas: Boil corn with white lime for 30 minutes. Then wash the corn for the white lime to come out. Then grind the corn two times in masa. Then wet the corn with water and mix until it comes as a dough. Take a small ball of the dough and flatten it out until it becomes very thin. Place on the comal on the fire hearth. Wait until it bakes for 3 minutes, turning as necessary. When it puffs up, it is done and ready to eat.

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