A group has reserved this class. If you’re interested in a private class, we can schedule based on your preferences.
Corn Tortillas & Potato Picadillo
Saturday, March 6th
2:00 PM - 3:30 PM PST /
5:00 PM - 6:30 PM EST
Join our newest chef, Wendy, from Costa Rica and learn how to make corn tortillas from scratch — a staple at any dining table. Wendy will also 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.
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
Prepare potato picadillo.
Make tortillas mix.
Fry the tortillas.
Enjoy!