Tortilla de Maíz con Queso
The Quirky Foodster Team
Ingredients
- Precooked cornmeal (masarepa) — 240 g (8.5 oz)
- Warm water — 360 ml (12 fl oz)
- Salt — 1/2 tsp
- Grated cheese — 100 g (3.5 oz)
- Oil, for frying — 2 tbsp
Method
- Combine the cornmeal, water and salt into a smooth, soft dough.
- Divide into portions and pat each into a thick round, about 1.5 cm (2/3 in) thick.
- Heat the oil in a frying pan over medium heat.
- Cook each tortilla for 5–6 minutes per side until golden and cooked through.
- Sprinkle grated cheese on top of each hot tortilla, letting it melt slightly, before serving.
Introduction: A thick, griddle-cooked corn cake topped with melted cheese, a comforting and filling Panamanian breakfast staple.
Cultural Background: Unlike the thin Mexican tortilla, the Panamanian version is thick and fried, a hearty base often topped with cheese or served alongside eggs, reflecting the country's own distinct corn-based tradition.
Tips: Cook over moderate heat so the thick tortilla cooks through fully without burning on the outside. Pat the dough evenly for consistent cooking.
Variations: Serve with a fried egg on top for a more substantial breakfast. Add a little sugar to the dough for a lightly sweetened version.
Storage: Store cooled tortillas in an airtight container at room temperature for up to 1 day.
Reheating: Reheat in a dry pan over medium heat for a few minutes per side.
FAQs:
Q: Is this the same as a Mexican tortilla?
A: No, the Panamanian version is much thicker and fried rather than thin and griddle-cooked plain.
Q: What cheese works best?
A: A mild, meltable white cheese, such as queso blanco.
- Precooked cornmeal (masarepa) — 240 g (8.5 oz)
- Warm water — 360 ml (12 fl oz)
- Salt — 1/2 tsp
- Grated cheese — 100 g (3.5 oz)
- Oil, for frying — 2 tbsp
Please log in to leave a comment.