Thick Panamanian Corn Tortillas
Experience the rich flavors of traditional Panamanian cuisine with these Thick Corn Tortillas. Unlike their Mexican counterparts, these tortillas are heartier, made from instant corn tortilla mix, and packed with flavor. Passed down through generations, this recipe is a cherished family dish. They're perfect for accompanying stews, grilled meats, or even enjoyed on their own. While the process may require a bit of patience, the result is a delightfully chewy and satisfying tortilla that can be made ahead of time and stored in the fridge for up to three days. For culinary adventurers, consider deep-frying or grilling these tortillas for an extra layer of flavor and texture. Enjoy the journey of making these golden treasures, just like my grandmother taught me!
5
Servings
112
Calories
6
Ingredients
Ingredients
water
1 cup (room temperature)
instant corn tortilla mix (e.g., Promasa)
1 cup (null)
salt
1/4 tablespoon (null)
rice flour
1 tablespoon (null)
sugar
1 pinch (optional) (null)
butter
1 tablespoon (optional) (for cooking)
Instructions
1
In a mixing bowl, combine 1 cup of water, 1 cup of instant corn tortilla mix (such as Promasa), 1/4 tablespoon of salt, 1 tablespoon of rice flour, and a pinch of sugar (if using).
2
Stir the mixture with a spoon until all ingredients are combined.
3
Use your wet hands to knead the mixture in the bowl until it forms a smooth dough called masa. Keep your hands wet to prevent sticking; if it becomes sticky, wet your hands again.
4
Divide the masa into equal portions and shape each portion into a thick circle, about 1 to 2 cm in thickness. Ensure that the edges are smooth without creases or cracks.
5
To cook, melt 1 tablespoon of butter in a skillet over medium-high heat. Spread the butter to coat the bottom of the pan.
6
Once the butter is heated, place the masa circles in the pan. Cook each tortilla for about 10 minutes, flipping them every 2 to 3 minutes to ensure even cooking without burning.
7
Cook until the tortillas puff up and turn golden brown. Adjust the heat as necessary to avoid burning.
8
Repeat the process for all circles of masa until they are all cooked through. Serve warm and enjoy!
Nutrition Information
4.8g
Fat
16g
Carbs
2.4g
Protein
1.6g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Thick Panamanian Corn Tortillas?
They are a traditional, heartier version of corn tortillas from Panama, made from instant corn tortilla mix and cooked to be thick and chewy.
How do these differ from Mexican tortillas?
Unlike Mexican tortillas, Panamanian tortillas are significantly thicker, reaching 1 to 2 cm in thickness, and have a heartier, more substantial texture.
What type of corn mix is recommended?
The recipe suggests using an instant corn tortilla mix such as Promasa.
Why is rice flour used in the recipe?
One tablespoon of rice flour is added to the dough to help achieve the specific texture traditional to this Panamanian style.
Is sugar a required ingredient?
No, a pinch of sugar is optional and can be added for a slight hint of flavor.
What is the ratio of corn mix to water?
The recipe uses a 1:1 ratio, specifically 1 cup of instant corn tortilla mix to 1 cup of water.
How do I prevent the dough from sticking to my hands?
Keep your hands wet while kneading and shaping the masa; if the dough becomes sticky, simply wet your hands again.
What is masa?
Masa is the smooth dough formed after mixing and kneading the corn mix, water, flour, and seasonings.
How thick should the tortillas be shaped?
Each portion of masa should be shaped into a circle approximately 1 to 2 cm in thickness.
How do I ensure the tortillas look professional?
When shaping the circles, ensure that the edges are smooth and free from any creases or cracks.
What is the best fat for cooking these tortillas?
The recipe calls for 1 tablespoon of butter, which is melted in a skillet to coat the bottom before cooking.
What heat setting should I use?
A medium-high heat is recommended for cooking the tortillas in the skillet.
How long does it take to cook each tortilla?
Each tortilla takes about 10 minutes to cook thoroughly.
How often should I flip the tortillas during cooking?
You should flip the tortillas every 2 to 3 minutes to ensure they cook evenly and do not burn.
How do I know when the tortillas are ready?
They are finished when they puff up slightly and develop a golden brown color.
What should I do if the tortillas start to burn?
If they begin to burn before cooking through, adjust the heat lower as necessary.
Can I prepare these tortillas in advance?
Yes, these tortillas can be made ahead of time and stored for later use.
How should I store leftovers?
Store any leftover tortillas in the refrigerator.
How long do they last in the fridge?
They will stay fresh for up to three days when refrigerated.
Can I deep-fry these tortillas?
Yes, for a different texture and extra layer of flavor, you can deep-fry the prepared tortillas.
Is it possible to grill them?
Yes, grilling is an alternative cooking method that provides a unique smoky flavor and texture.
What foods pair well with Panamanian tortillas?
They are perfect for serving alongside stews, grilled meats, or simply enjoyed on their own.
How many servings does this recipe provide?
This recipe yields approximately 5 servings.
What is the caloric count per serving?
Each serving contains approximately 112 calories.
How much fat is in one tortilla?
There is approximately 4.8 grams of fat per serving.
What is the carbohydrate content?
Each serving contains 16 grams of carbohydrates.
How much protein is in each serving?
There are 2.4 grams of protein per serving.
Do these tortillas contain fiber?
Yes, each serving provides 1.6 grams of fiber.
Is this a family recipe?
Yes, this is a cherished family dish passed down through generations, specifically taught by the author's grandmother.
What temperature should the water be for mixing?
The recipe recommends using room temperature water for the dough.