Tortillas Palmeadas

Name: Tortillas Palmeadas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Costa Rican
Ingredients: 2 cups masarepa (white corn flour); 1.5 cups warm water; 1/2 tsp salt; 1 tbsp vegetable oil

Tortillas Palmeadas (tohr-TEE-yahs pahl-meh-AH-dahs)

Hand-Patted Corn Tortillas

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 143 kcal

Thick, hand-patted white corn tortillas slightly charred on a comal, with a rustic texture impossible to replicate by machine — the daily bread of Costa Rica.

Nutrition & Info

Protein 3.0g

Carbs 26.0g

Fat 3.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Equipment Needed

comal or heavy skillet mixing bowl

Presentation Guide

Vessel: cloth-lined basket

Accompaniments: black beans, cheese, sour cream

Ingredients

2 cups masarepa (white corn flour)
1.5 cups warm water
1/2 tsp salt
1 tbsp vegetable oil

Instructions

1
Mix masarepa, salt, and oil in a bowl. Add warm water gradually, kneading until a smooth, non-sticky dough forms.
2
Divide into 8 balls. Pat each between wet hands into a thick disc, about 12cm across and 5mm thick.
3
The patting technique gives them their characteristic rustic, uneven surface — do not use a press.
4
Heat a dry comal or heavy skillet over medium-high heat.
5
Cook tortillas 3-4 min per side until charred spots appear and the surface is dry.
6
Keep warm wrapped in a cloth. Serve immediately.

💡

Did You Know?

The word palmeada means hand-clapped — Tico tortillas get their distinctive thick, rustic texture from being patted between the palms rather than pressed flat.

Chef's Notes

Equipment Tips

comal or heavy skillet
mixing bowl

Accompaniments

black beans, cheese, sour cream

The Story Behind Tortillas Palmeadas

Corn tortillas are the ancestral bread of Central America, and in Costa Rica they retain a thicker, hand-patted form distinct from the thin pressed tortillas of Mexico. The palmeada technique produces a chunkier tortilla with more character, better suited for holding stews and beans. They are made fresh daily in traditional households across the Central Valley.

🕐 Traditionally enjoyed every meal 📜 Origins: Pre-Columbian

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