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Back Chicken Escabeche with Corn Tortillas

Chicken Escabeche with Corn Tortillas
Categories:Soups & Stews, Chicken
Ethnic Origins:Mestizo & Spanish, Mayan
Recipe Courtesy of:
 Emeterio Sho, Na Luum Ca Village
 Maya Village Homestay Network

black pepper
jalapeno pepper

For Tortillas:
whole corn (uncooked)
white lime
To dress the chicken:
Wash chicken with soap and lime. No need to piece (cut) the chicken. Put the whole chicken into a pot with water, add garlic and oregano. Put to boil 1/2 hour or until the meat gets soft. When the meat gets soft, take it out from the fire hearth to cool.

While waiting to cool, start to cut the onion. When finished slicing the onion, fry with cooking oil or lard and black pepper. Then put the fried onion in the soup with the meat and put to boil again. Add salt to taste. Add vinegar to taste.

Put whole cooked chicken over the fire hearth to roast for 30 minutes. Now piece (cut) the chicken meat. Put the pieces into the pot with all ingredients. Put to boil one more time for 15 minutes and now it's ready to eat. Add jalapeno pepper to taste.

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.
Serve with corn tortillas (see recipe). Serve with your favorite drink (with or without sugar): local tea, ginger, lime juice, or coffee.

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