A bag of warm Panades with some zippy Onion Sauce is a great snack. In Belize these little treats are similar to Empanades. Fairly easy to make here is how.
1 lb Masa Harina (Tortilla Flour)
1 Tablespoon baking powder
1 Pint Chicken Stock
Salt to taste
2 tablespoons Recado Powder
.5 cup Lard or Shortening
2 tbsp coconut oil
2 tbsp garlic powder
2 tbsp black pepper
2 tbsp Sazon seasoning with Achiote
1/4 Sweet Pepper (finely chopped)
2 spring cilantro (finely chopped)
1 can Black beans
1 large onion (finely chopped)
1/4 cabbage (chopped)
3/4 cup Cider Vinegar
Pinch of salt
Filling: Glaze pan with coconut oil. Add sweet pepper and cilantro. Stir fry for 20 seconds. Add Beans, Sazon, black pepper and garlic powder. Cook on high for 2 minutes. Mash Beans and Set aside to cool.
Masa: Take 1 lb Tortilla Corn Flour, mix with salt and baking powder. add warm Chicken Stock and Recado until a dough is formed. Stand for 30 mins add the fat and whisk in well and check the dough if stiff add some more stock, You need a pliable dough not too wet or dry. Make small round balls with Masa.
Cut plastic into 6″ squares. Put one piece of plastic at the bottom of a tortilla press. Put the masa ball on top of the plastic. Place the other plastic on top of the masa ball. Mash down until flat. Remove from press. Put a bit of filling in the middle of masa. Fold in half and seal edges by rubbing down in a circular motion. Remove plastic. Heat frying pan and add Coconut oil. Add in folded panades and fry on both sides for 4 minutes or until browned to your desire. Top with sauce.
Sauce: soak vegetables in Cider vinegar
Filling substitute: note that Beans can be substituted with Tinned Tuna or Corned Beef