Panamanian Changas (basically tortillas) are totally different from Mexican Tortillas. They are more flavorful, thicker, and are maize (corn)-based. They can be a little difficult to master in preparing them, especially the kneading and cooking method. However, once you get it down, you will love them. You can make up batches of masa ahead of time, they will keep in the refrigerator for up to 3 days. This recipe calls for frying the Panamanian Changas, but you can also bake or grille them.
Panamanian Changas Recipe-
- 1 lb. uncooked Golden Hominy Corn
- 5 oz. queso fresco cheese
- 3 tbsp. coconut butter
- vegetable oil – enough for deep-frying
- salt, to taste
- fresh water
- Leave the Golden Hominy Corn soaking in water overnight; rinse well before cooking the next day.
- Cook over medium-high flame, at a mild simmer, for about one hour, or until the corn appears plumped and it softly breaks when bitten into – but not so soft it is mushy.
- When the corn is cooked and cooled enough to handle, but still warm, divide it into two equal parts.
- One half at a time, place the cooked corn into a food processor, adding salt, queso fresco, and coconut butter. Process it into a smooth, but firm dough. You may need to add a little water if necessary. You don’t want it to be too firm and dry.
- Do a taste test before you remove the dough from the processor – add salt to taste if need be.
- Now mold the dough with your hands, shaping it into balls, using about 1/3 cup of dough at a time. This will end up making changas that are about 5″ in diameter.
- Press the balls out into rounds, and deep fry them until they are a rich, deep golden brown.
- Serve your Panamanian Changas right away, while still nice and warm.
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