One of Costa Rica’s food staples is corn tortillas. Tortillas frequently accompany the most famous “gallo pinto,” which is composed of pre-cooked rice and beans fried together with spices such as cilantro, onion and peppers. Costa Ricans will often fill tortillas with whatever they are eating and eat it in the form of a gallo (which translates to “rooster” in English).
Ivette, Latitude 10´s cook, was very eager to give us her homemade tortillas recipe.
What you´ll need:
2 cups of Masa Harina
2 tsp. salt
1 1/2 cup lukewarm water
Cast iron pan
Large bowl
A dish towel
A zip-top bag
Tortilla press
The process is this:
1. In a large bowl, evenly mix the masa and the salt.
2. In 1/2 cup increments, add the water to the masa mixture. Using a large wooden spoon or your hands, make sure to thoroughly incorporate the water after each addition of water.
3. When you have added all of the water, the dough should come together in a slightly tacky dough that forms into a ball.
4. Cover the bowl with plastic wrap and refrigerate the dough for approximately 30 minutes.
5. Once the dough has rested, form the dough into a roll shape. Divide the dough into 20 equal portions and roll each portion into a neat golfball-sized ball.
6. Cut a 1-gallon zip-top bag in half and line the base of a tortilla press with the plastic.
7. Place 1 ball at a time onto the press and top with the other half of the plastic. Close the press and push down firmly several times until the tortilla is flattened. You could also try shaping the tortilla with your own hands.
8. Remove the plastic wrap from the tortilla and place onto the cast iron skillet and cook for 1 minute on each side.
9. The tortilla should be lightly toasted and little air pockets forming.
10. Remove the tortillas and wrap them in a dish towel to keep them warm. Serve immediately or refrigerate and reheat.
Come to Latitude 10 and Ivette will personally teach you how to make your tortillas with a Costa Rican touch!
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