👨‍🍳 Instruktioner

1. 1

   Prepare the masa dough: In a bowl, combine masa harina and salt. Gradually add warm water and vegetable oil, mixing until a soft, pliable dough forms. Knead for a few minutes until smooth. Cover and let rest.

   💡 Proffstips: The dough should not be sticky. Add more masa or water as needed.
2. 2

   Prepare the filling: In a skillet, heat a tablespoon of oil over medium heat. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and cook for 1 minute more.

3. 3

   Stir in the flaked fish, recado rojo, cumin, oregano, salt, and pepper. Cook for 5-7 minutes, stirring to combine everything well. Remove from heat and let cool.

   💡 Proffstips: Ensure the recado rojo is well incorporated for even color and flavor.
4. 4

   Assemble the panades: Take a small portion of masa dough (about the size of a golf ball) and flatten it into a thin disc in your palm or using a tortilla press lined with plastic wrap.

5. 5

   Place about 1-2 tablespoons of the fish filling in the center of the masa disc. Fold the disc in half to create a semi-circle, pressing the edges firmly to seal.

   💡 Proffstips: Ensure the edges are well-sealed to prevent the filling from leaking out during frying.
6. 6

   Repeat with the remaining dough and filling. You can crimp the edges with a fork for a decorative finish.

7. 7

   Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).

   💡 Proffstips: Use a thermometer to ensure the oil is at the correct temperature.
8. 8

   Carefully fry the panades in batches, about 2-3 at a time, for 3-5 minutes per side, or until golden brown and crispy. Do not overcrowd the pot.

   💡 Proffstips: Fry until they float and are golden brown.
9. 9

   Remove panades with a slotted spoon and drain on paper towels. Serve hot.