Best 3 Panamanian Tortillas Thick Corn Cakes Recipes
In the vibrant culinary landscape of Panama, one dish that stands out for its unique flavors and comforting texture is the Panamanian tortilla. These thick corn cakes, also known as "tortillitas de maíz," are a staple in Panamanian cuisine, often served as a hearty breakfast or as an accompaniment to various dishes. Made from a simple batter of freshly ground corn, these tortillas are traditionally cooked on a hot griddle or comal, resulting in a crispy exterior and a soft, fluffy interior. Panamanian tortillas are versatile and can be enjoyed on their own, or filled with a variety of savory ingredients such as cheese, meat, or vegetables. Whether you prefer them plain or dressed up, these delectable corn cakes are sure to delight your taste buds and transport you to the heart of Panama's culinary traditions.
**Recipes Included:**
1. **Classic Panamanian Tortillas:** This recipe provides step-by-step instructions for making traditional Panamanian tortillas using freshly ground corn. It includes tips for achieving the perfect texture and offers suggestions for serving and enjoying these corn cakes.
2. **Cheese-Filled Panamanian Tortillas:** Take your tortillas to the next level by filling them with a gooey, melted cheese of your choice. This recipe guides you through the process of making cheese-filled tortillas, ensuring a flavorful and satisfying meal.
3. **Panamanian Tortillas with Shredded Beef:** Elevate your tortillas with the addition of tender, shredded beef. This recipe combines the flavors of Panamanian tortillas with the savory richness of beef, creating a hearty and satisfying dish.
4. **Panamanian Tortillas with Vegetables:** For a vegetarian twist, this recipe incorporates a variety of colorful vegetables into the tortilla batter. Learn how to create a vibrant and nutritious meal that showcases the best of Panamanian cuisine.
5. **Panamanian Tortillas with Salsa and Guacamole:** Discover the perfect accompaniment to your Panamanian tortillas with this recipe for a flavorful salsa and creamy guacamole. These classic condiments add a burst of freshness and tang, enhancing the overall experience of enjoying these corn cakes.
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
FRESH MASA CORN TORTILLAS
Steps:
- Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
- Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.)
- Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.
- Heat a medium cast-iron skillet or large griddle over medium-high heat.
- Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic.
- Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.
- Serve the tortillas warm.
CHEESY PANAMANIAN TORTILLAS
The best way to eat/reheat Panamanian Tortillas! My mom swears up and down you can't reheat tortillas, but her siblings and I live for these. It makes a great breakfast or snack, especially for those on the go! You can use any kind of cheese, but beware of a few things: do not reheat tortillas more than once, and only use Panamanian Tortillas! They are not the same thing as Mexican Corn Tortillas, so make sure you know what you've got. ;) If you don't know how to make these tortillas, just check out the recipe I've posted under "Panamanian Tortillas". Also, don't use your toaster to reheat these. It's a good idea in theory, but it can ruin your toaster. lol. Have fun!
Provided by EmJoMay
Categories Breakfast
Time 6m
Yield 1 Cheesy Tortilla, 1 serving(s)
Number Of Ingredients 2
Steps:
- Slit open the tortilla.
- Use the knife or your fingers to open the rest of the inside of the tortilla to create a pocket--making sure not to cut the entire tortilla in two!
- Place the cheese in the pocket.
- Wrap the tortilla and cheese in a slightly damp paper towel or napkin, making sure to completely cover it.
- Place the bundle on a plate in the microwave and microwave on high for 30 seconds or until heated throughout.
- Unwrap the bundle and enjoy!
Tips:
- Use fresh corn: Fresh corn will give your tortillas the best flavor and texture. If you can't find fresh corn, you can use frozen or canned corn, but the flavor and texture will not be as good.
- Grind the corn yourself: If you have a grain mill, you can grind the corn yourself. This will give you the freshest and most flavorful tortillas. If you don't have a grain mill, you can buy masa harina, which is a pre-ground cornflour.
- Season the masa dough well: The masa dough should be seasoned with salt, baking powder, and vegetable shortening. You can also add other seasonings, such as garlic powder, onion powder, or chili powder, to taste.
- Let the masa dough rest: After you have mixed the masa dough, let it rest for at least 30 minutes. This will allow the dough to hydrate and become more pliable.
- Cook the tortillas on a hot griddle: The griddle should be hot enough to cook the tortillas quickly. If the griddle is not hot enough, the tortillas will be dry and crumbly.
- Serve the tortillas warm: Tortillas are best served warm. You can wrap them in a cloth towel to keep them warm until you are ready to serve them.
Conclusion:
Panamanian tortillas are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple ingredients and a little bit of time, you can make delicious Panamanian tortillas that your family and friends will love.
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