🇨🇷 Costa Rican Cuisine

Tortillas Palmeadas

Hand-Patted Corn Tortillas

Prep Time 15 min
Servings 8
Difficulty Easy
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.

Ingredients

Instructions

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