World Flavors Cookbook

Tortilla Palmeada

Thick, hand-patted Costa Rican corn tortillas — fatter and more substantial than Mexican tortillas, the base of every Tico meal.

Cuisine: Costa Rica

Ingredients

• 500g masa harina (white corn flour)
• 1 tsp salt
• Warm water (about 400ml)

Instructions

1. Mix masa with salt. Add water gradually to form a soft, pliable dough.
2. Rest 10 minutes.
3. Divide into 8 balls.
4. Pat each ball between your palms (palmeada = palmed) into thick rounds, about 12cm and 5mm thick.
5. Cook on a hot, dry comal 3-4 minutes per side until golden spots appear.
6. Keep warm in a cloth.