Panamanian Tortillas (thick Corn Cakes)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 cup water
• 1 cup instant corn tortilla mix (we use promasa)
• 1/4 tablespoon salt
• 1 tablespoon rice flour
• 1 pinch sugar (optional)
• 1 tablespoon butter (optional)

Recipe

• 1 mix the water, mix, salt, rice flour, and sugar (optional) with a spoon.
• 2 knead with wet hands in bowl (wet hands keep it from sticking, so if it starts to stick just get your hands wet again).
• 3 it will form into a mixture called "masa".
• 4 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).
• 5 to bake, put some of the butter in the pan and spread evenly. heat the butter on med high.
• 6 when butter is heated, place masa circles on the pan and let bake.
• 7 flip them every 2 or 3 min to evenly cook without burning.
• 8 they will start to puff up and get golden.
• 9 it should take about 10 min to cook thoroughly, but make sure not to overdo them--no one likes a burned tortilla!
• 10 repeat the steps until all the circles are baked through.