Can I make the tortilla dough ahead of time?
Yes, you can prepare the dough, wrap it tightly in plastic, and refrigerate it for up to 24 hours. Let it come to room temperature before rolling.
BREAKFAST
Panamanian Tortilla de Harina with Scrambled Eggs and Chorizo
This hearty Panamanian breakfast features soft, homemade flour tortillas served alongside fluffy scrambled eggs and savory chorizo. It's a comforting and flavorful way to start your day, bringing a taste of Panama to your kitchen.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the all-purpose flour and 1/2 teaspoon salt. Cut in the vegetable shortening with your fingertips or a pastry blender until the mixture resembles coarse crumbs.
02
Gradually add the warm water, mixing until a soft dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Divide the dough into 8 equal balls, cover with a clean kitchen towel, and let rest for 15 minutes.
03
While the dough rests, heat a large skillet over medium-high heat. Add the chorizo, breaking it up with a spoon, and cook for 8-10 minutes until browned and cooked through. Remove the chorizo with a slotted spoon, leaving about 1 tablespoon of rendered fat in the skillet.
04
Whisk together the eggs and milk in a medium bowl. Pour the egg mixture into the same skillet over medium heat. Cook, stirring gently with a spatula, for 3-5 minutes until the eggs are set but still moist and fluffy.
05
Roll each dough ball into a 6-7 inch circle on a lightly floured surface. Heat a separate dry cast-iron skillet or griddle over medium-high heat.
06
Cook each tortilla for 1-2 minutes per side, or until lightly golden brown and puffed. Stack the cooked tortillas and keep them warm in a clean kitchen towel.
07
Serve the warm Panamanian tortillas immediately with the scrambled eggs and cooked chorizo.
About This Recipe
This hearty Panamanian breakfast features soft, homemade flour tortillas served alongside fluffy scrambled eggs and savory chorizo. It's a comforting and flavorful way to start your day, bringing a taste of Panama to your kitchen.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in your tortillas, you can add a pinch of sugar to the dough. If your tortillas aren't puffing, your griddle might not be hot enough. Adjust the heat and try again.
Easy Substitutions
You can substitute butter for vegetable shortening in the tortillas. For a vegetarian option, omit the chorizo and add sautéed bell peppers and onions to the scrambled eggs. Ground pork or beef can replace chorizo if preferred.
Storage & Reheating
Leftover tortillas can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days. Reheat in a dry skillet. Scrambled eggs and chorizo should be stored separately in airtight containers in the refrigerator for up to 2 days.
Serving Suggestions
Serve with a side of fresh avocado slices, a dollop of sour cream or crema, and a vibrant homemade salsa picante. A cup of strong Panamanian coffee or fresh fruit juice would complete this authentic breakfast experience. You can also add some refried beans for a more substantial meal.
Common Mistakes
Over-kneading the dough can make tortillas tough; aim for smooth and elastic, not overly stiff. Not resting the dough will make it difficult to roll out. Overcooking the tortillas will result in dry, brittle tortillas instead of soft ones. Overcooking scrambled eggs makes them rubbery; remove them from heat when they are just set but still moist. Not removing chorizo from the pan before cooking eggs can lead to overcooked eggs or burnt chorizo.
Frequently Asked Questions
What kind of chorizo should I use?
Fresh, uncooked chorizo is best for this recipe. If you can't find Panamanian chorizo, a Mexican-style fresh chorizo will work well.
How do I keep the tortillas warm?
Wrap them in a clean kitchen towel immediately after cooking and place them in a tortilla warmer or a covered dish.
MORE TO KNOW
The key to soft, pliable tortillas de harina is proper kneading and resting the dough. Kneading develops the gluten, making the tortillas elastic, while resting allows the gluten to relax, making them easier to roll out and preventing them from shrinking back. Don't overcook the tortillas, as they can become stiff; they should remain soft and flexible. A cast-iron skillet works best for achieving that perfect golden-brown finish.
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