Does anyone know how to make Panamanian corn tortillas?

Question

I don't mean the small deep fried ones, which is all I could find when searching, but the big ones they cook on stones usually in an outside oven (fogon). Is it the same recipe only a different way of cooking them or do they have another recipe for these types of tortillas? In Panama they usually use a special stone over a fire, can I make them in the oven the same? It's one of the foods my husband misses the most from his home and I'd really like to surprise him by making him some corn tortillas. Thanks everyone!

Answer 1

Panamanian Tortillas

Answer 2

Tortilla de Maiz con Queso Blanco (Corn Tortilla with Farmer's Cheese)

2 cup masa (corn flour)
1/2 cup white farmer's cheese (grated)
1 Tablespoon oil
1/4 teaspoon salt

Mix together all ingredients and form into disks 1/2 inch thick and about 3 inches in diameter. Fry in oil on both sides until slightly browned, alternately you could toast on a hot Comal(cast iron pan) until browned evenly on both sides. Cover with a towel as they finish to keep soft and hot. Serve.

Answer 3

The difference seems to be that the Panamanian tortilla is deep fried and then covered with so much other food that the tortilla then becomes merely an adjunct to the meal.
See the recipes below for further details. It is possible that your local library has recipe books with other ideas for tortillas.

Answer 4

you need to buy a corn flour called la venezolana or P.A.N. the ones used by colombians to use arepas..There is white and yellow, it dont matter they both taste the same. After you find that corn flour you will mix the amount of flour you want with warm water and add some salt...start mixing it with your hands until you get a dough...I would recommend to mix for a while, the secret is in the time you press the dough with your hands.. then get cookie sheet paper or waxed paper cover both sides of the dough (top and bottom)and with a roller roll the dough then get a circular shape glass cup or cutter and get circles that are half inch think and there you go, just fry it...

Good luck

Answer 5

While you were looking for your recipe for corn tortillas from panama you probably read that most of central and south american cuisine uses corn tortillas it is a common staple, a friend of mine is from hondurous and he says they are the same, maze (maize) corn flour mixed with water and salt rolled out by hand and baked/fried on a hot stone type vessle and usually outside, (fogon) 'fried like a pancake'

Corn Tortilla Recipe (Tortillas de Maiz)

Corn tortillas are made from a special dough called masa or masa de maize. Masa is made from dried corn that has been treated by boiling and soaking the kernels in a dilute mixture of slaked lime (a type of pickling lime often called cal). This process softens and loosens the tough outer skin of the corn kernel and frees up nutrients, niacin among others, to be utilized by the body. After the corn kernels are treated and thoroughly rinsed, they are ground into a thick starchy paste that becomes the dough called masa and is the basis for making tortillas, tamales, and many other Mexican and Latin American foods.



Basic Recipe (10-12 tortillas)

2 cups Instant Corn Masa Mix
2 tsp. salt
1-1/4 cup water (tepid)

Step #1 - Corn Masa
Options available for obtaining the corn masa from which corn tortillas are made:
Those with a desire for the freshest, most traditional tortillas possible, may choose to make their own masa from dried corn. This process takes time, a little effort, and a few basic tools.
Those living in an area with a substantial Hispanic population may be able to buy fresh masa at a local tortillera (small tortilla factory) or mercado (market).
The most convenient option is to use one of the instant corn masa mixes.
Decide on the type and source of corn masa you will use. To begin, try using an instant corn masa mix. The most widely available brands are Quaker Oats Masa Harina or Maseca Instant Corn Masa Mix. They usually come in 2 or 4 lb. bags and only require the addition of water and salt.

Step #2 - Mixing the Dough

Blend the dry mix and salt together in a large mixing bowl. Gradually stir in water to form a stiff crumbly dough. Knead the dough smooth with your hands for 4-5 minutes. If any dry mix remains in the bottom of the bowl or the dough cracks and crumbles as you work it, add a little more water, one teaspoon at a time. (If too much water is added, the dough may become sticky. In this case, add a little more masa mix.) The dough should not stick to the sides of the bowl and should cleanly roll in your hands. This can be somewhat of an art, and with practice you will recognize the right consistency. Let the dough “rest” covered in the refrigerator for 30 minutes.

Step #3 - Forming the Tortillas
Cover tortilla press surfaces with plastic wrap or wax paper.
Remove masa from the refrigerator and pinch out a golf ball sized portion. Keep the rest of the dough covered to prevent drying out. Roll into a ball. Place the ball of dough in the center of your tortilla press and close. Apply moderate pressure to the handle, squeezing it several times to produce the desired thinness. (Thinner tortillas cook faster, are more flexible, and work well as a wrap for fillings. Thicker tortillas are chewier and more satisfying to eat out of the hand, like bread.)
Carefully open the tortilla press, peel the tortilla off the plastic wrap and place it immediately on a preheated (medium - medium high) comal, fogon or griddle. It should sizzle softly.

Step #4 - Cooking the Tortillas
The tortilla will begin to look "dry" or small bubbles may appear on its surface within 20-30 seconds.
Flip and cook 45 seconds more. (If the tortilla sticks to the comal, it is either not ready to flip or the comal is not hot enough.) Flip back over and cook for an another 15-20 seconds to finish. The tortilla is done when it slightly puffs from the steam inside, or when all appearance of wetness is gone. Scattered brown spots on the tortilla are normal; homemade tortillas do not have the even color of store bought. Dark brown or burnt spots indicate that the comal is too hot and the heat should be slightly reduced.

Remove tortilla from the comal and place in a covered dish, tortilla warmer, or a basket lined with a napkin or towel. Keep the cooked tortillas covered at all times while you cook the rest of the batch to prevent drying out.

Do not overcook the tortillas. Cook them just enough to appear completely dry and to puff slightly from the steam. Perfectly cooked tortillas are flexible, tender, and slightly flaky in texture. Making tortillas is an art, and it takes practice to get a feel for the process. Enjoy them while still warm!

Answer 6

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Where's the acid usally it's the acid from citrus that does the cooking. The longer you leave the meat in the marinade the more it is cooked. Some recipes will also call for some cooking first. Here's a page with all kinds of Ceviche/Seviche recipes from South America. It's discription of Ceviche/Seviche starts out: Variations in the flavor of seviche depend upon the particular citrus juice or combination of juices and the other ingredients used in the marinade. the marinade juice could be lemon, lime, or sour orange, or a combination of two, or even all three juices. the acid in the citrus juice and the action of salt called for in recipes prevent the growth of micro-organisms in the fish, softening the fibers as they penetrate. The enhancing ingredients - hot peppers, green peppers, garlic, and onion - give seviche its pleasing gusto. Each Latin American country has given seviche/ceviche its own touch of individuality by adding its own particular garnishes. In Peru, seviche is served with slices of cold sweet potatoes or corn-on-the-cob, while in neighboring Ecuador, it is accompanied by popcorn, potato chips, nuts, or the giant kernels of corn native to that country. Panamanian businesses serve seviche with buttered saltine crackers or in dainty pastry shells. It is also served in a large crystal bowl with the guests helping themselves, either by spearing it with toothpicks or filling the pastry shells. In Mexico, seviche is accompanied by slices of raw onions and served on toasted tortillas.

Answer 7

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Answer 8

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