Tortilla de Maíz Panameña

Step by stepInstructions

1. Mix the masa harina with the salt, then work in the warm water and lard until a smooth, pliable dough forms; it should be soft but not sticky.
2. Cover and rest the dough for 10 minutes.
3. Divide into 6 balls and press each into a thick patty about 3½ inches across and ½ inch thick, tucking a little cheese inside if desired.
4. Heat a cast-iron griddle or heavy skillet over medium heat with a little oil.
5. Cook the tortillas for 5 to 6 minutes per side, pressing gently, until golden brown with darker spots and cooked through.
6. Keep warm wrapped in a cloth and serve with butter, cheese or any hearty stew.