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Corn Tortillas and Potato Picadillo

Saturday, January 30th
4:00 PM - 5:30 PM Pacific Time

Join our newest chef, Wendy, from Costa Rica and learn how to make a corn tortillas from scratch — a staple at any family dining table. Wendy will teach you her favorite filling of potatoes and beef to enjoy with your warm tortillas!

Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.

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Ingredients & Preparation

Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.

Corn Tortillas and Potato Picadillo
Makes 10 tortillas

Potato Picadillo

• 5 medium-size potatoes, washed and peeled

• 2 teaspoons of chopped garlic

• 2 tablespoons of chopped onions

• 2 tablespoons of chopped bell pepper

• 250 grams (8 ounces) of ground beef

• 1 liter (4 cups) of water (for boiling potatoes)

• optional: herbs like thyme or cilantro and/or spices for seasoning

Tortillas

• 2 cups of cornflour, otherwise known as “masa harina” (look in the Hispanic section at the grocery store; packaging will indicate for tortillas/tamales)

• 1 1/2 cups of hot water

• 1 cup of cold water

• 1/2 teaspoon of salt

• Cooking spray or oil

• Butter and/or oil to fry

Equipment

Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 1 large mixing bowl

• 1 gallon Ziplock bag - using scissors, split the bag along all the seams so that you have 2 separate pieces of plastic

• 1 cutting board

• 1 knife

• 1 large pot

• 2 medium-sized pans

• 1 cooking spoon

• 1 spatula

• 1 strainer

• 1 frying pan

General Steps

1. Prepare potato picadillo.

2. Make tortillas mix.

3. Fry the tortillas.

4. Enjoy!

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Check out more classes with Wendy in Costa Rica!

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