Recipe for Panamanian Corn Tortillas Makes 6-8 Tortillas Ingredients: 1 lb of uncooked Golden Hominy Corn (dried corn) 5 oz of queso fresco (creamy unaged cheese you can find even at Giant or Whole Foods) 3 tbs of unsalted butter (you could leave this out or use margarine/coconut butter) Oil for deep frying (read notes for baking the tortillas instead) Salt Water Directions: 1. You can leave the corn overnight soaking in water and rinse thoroughly before cooking in the pot. 2. I decided to make tortillas the same day I bought the ingredients so instead I rinsed the corn and then cooked it in a pot filled with water 2-3 inches above the surface of the corn. (Add some salt to the water like you do when cooking pasta). 3. Cook at medium-high heat (simmer) 50 mins-1 hour until corn looks more plumped and breaks softly when you bite into it, but not too soft. 4. You can get rid of the water once the corn it’s cooked or you could save it to make Chicha de Masa (another upcoming recipe post) 5. Once your corn is cooked and still warm, divide it in two parts to work it easier in the food processor, adding butter, cheese and salt. 6. If your masa (dough) is too dry, you can add a bit of the water to make it softer. (I prefer my dough a little on the drier side). 7. Taste the dough before you remove it from the processor, you need to make sure it has a touch of salt before frying them. 8. Once all the corn has been ground with the cheese, salt and butter, work it with your hands and shape* balls with an amount of 1/3 cup approximately of the dough to end up with tortillas 2.5″x2.5″ 9. Once you have a few tortillas shaped it is a good moment to start frying them and serve immediately.
Posted on: Wed, 24 Dec 2014 20:29:48 +0000
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