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.
Provided by EmJoMay
Categories Breads
Time 30m
Yield 5 Tortillas, 5 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 7.2, Sodium 349.8, Carbohydrate 1.6, Fiber 0.1, Protein 0.1
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