Panamanian Tortillas (Thick Corn Cakes)

"This is my Grandmother's recipe for tortillas--she dictated it to me in very broken English! :) Panamanian Tortillas are completely unlike Mexican Tortillas. They are corn-based and are much thicker and have much more flavor. These can take a while to get down, especially the kneading and cooking, but they're more than worth it!! See my other recipe for Cheesy Panamanian Tortillas for next-day eating. If you make the masa before-hand, it will keep in the fridge for 2 or 3 days. For the more adventurous cook, try deep-frying or grilling instead of baking."
 
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Ready In:
30mins
Ingredients:
6
Yields:
5 Tortillas
Serves:
5
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ingredients

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directions

  • Mix the water, mix, salt, rice flour, and sugar (optional) with a spoon.
  • Knead with wet hands in bowl (wet hands keep it from sticking, so if it starts to stick just get your hands wet again).
  • It will form into a mixture called "masa".
  • Get bunches of the masa and form them into circles. Make sure the edges are pinched (no creases or cracks), and that the thickness is consistent (about 1 or 2 cm thick).
  • To bake, put some of the butter in the pan and spread evenly. Heat the butter on med high.
  • When butter is heated, place masa circles on the pan and let bake.
  • Flip them every 2 or 3 min to evenly cook without burning.
  • They will start to puff up and get golden.
  • It should take about 10 min to cook thoroughly, but make sure not to overdo them--no one likes a burned tortilla!
  • Repeat the steps until all the circles are baked through.

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Reviews

  1. I have been making these for a couple years now minus the rice flour salt and sugar.....if you stuff them with cheese and beans before cooking them they become pupusas!
     
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RECIPE SUBMITTED BY

I'm an Education Major at UNT. I love dogs and cooking, and sometimes I even cook for my dogs... ;) My husband and I recently married on October 3, 2008!
 
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