Panamanian Thick Corn Tortillas (Tortillas de Maíz Panameñas)

Name: Panamanian Thick Corn Tortillas (Tortillas de Maíz Panameñas)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Panama
Ingredients: 2 cups (280 g) masa harina; 1 1/4 cups (300 ml) warm water; 1/2 teaspoon (3 g) salt; Vegetable oil for frying (about 1/2 cup / 120 ml)

Tortillas de maíz panameñas Say it: tor-TEE-yas deh mah-EEZ pah-nah-meh-NYAS

By the Passport Plate editors. Published November 11, 2026.

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Thick, golden Panamanian corn tortillas are a beloved breakfast staple enjoyed nationwide. Made from simple masa dough and fried until crisp on the outside while remaining soft and pillowy inside, they are traditionally served hot with a slice of mild white cheese. Families eat them in the morning alongside coffee, eggs, or stews. Their rustic texture and pure corn flavor make them a comforting everyday favorite that reflects the country’s indigenous and rural culinary roots.

Panamanian Thick Corn Tortillas (Tortillas de Maíz Panameñas)

Tortillas de maíz panameñas

Pronounced tor-TEE-yas deh mah-EEZ pah-nah-meh-NYAS

Serves: 4
Prep: 15 min
Cook: 20 min
Total: 35 min
Level: Easy

Also nut-free and egg-free.

Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.

Ingredients

4 servings

2 cups (280 g)280 g (2 cups) masa harina
1 1/4 cups (300 ml)300 ml (1 1/4 cups) warm water
1/2 teaspoon (3 g)3 g (1/2 teaspoon) salt
Vegetable oil for frying (about 1/2 cup / 120 ml)

Method

In a large bowl, combine the masa harina and salt. Gradually add the warm water while stirring until a soft, slightly sticky dough forms. It should resemble Play-Doh consistency; add a little more water if it feels too dry.
Knead the dough gently by hand for 1–2 minutes until smooth. Cover with a damp cloth and let it rest for 10 minutes.
Divide the rested dough into 8 equal portions and roll each into a smooth ball.
Line a tortilla press or the bottom of a heavy pan with plastic wrap. Place a ball between two sheets of plastic and press firmly to form a thick disk about 1/4 inch (6 mm) thick and 4 inches (10 cm) wide. They must be noticeably thicker than standard tortillas.
Heat 1/4 inch (6 mm) of vegetable oil in a large skillet over medium-high heat until it shimmers.
Fry 2–3 tortillas at a time for 3–4 minutes per side until deep golden brown, the edges are crisp, and small bubbles appear on the surface.
Transfer the fried tortillas to a paper-towel-lined plate to drain. Sprinkle lightly with salt while still hot if desired.
Serve immediately while they are warm with a soft interior.

Regional variants

In some rural Panamanian homes, cooks mix a spoonful of lard into the masa for extra richness. Street vendors often split the fried tortillas and stuff them with stewed meat, beans, or cheese as a quick handheld meal.

Cook's notes

Freshly ground masa from a neighborhood tortillería delivers the most authentic flavor and texture; good-quality masa harina is an excellent everyday substitute.
Keep the dough covered with a damp cloth at all times to prevent drying and cracking.
Adjust the oil temperature carefully; too hot and the outside burns before the inside cooks through.

Serve with

Sliced white Panamanian cheese (or queso fresco), fried or scrambled eggs, and hot coffee.

Make ahead and storage

Best eaten fresh. Leftovers can be refrigerated up to 2 days and reheated in a hot skillet until warmed and crisp again.

Panamanian Thick Corn Tortillas (Tortillas de Maíz Panameñas)