Costa Rican Brunch: Tortillas, Picadillo & Eggs
Sunday, July 11th
10:00 AM - 11:30 AM Pacific Time
Join our newest chef, Wendy, from Costa Rica and learn how to make corn tortillas from scratch — a staple at any family dining table. Wendy will teach you her favorite filling of potatoes, beef and eggs to enjoy with your warm tortillas. Great for brunch!
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, Potato Picadillo & Eggs
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
Eggs for frying or scrambling
Tortillas
2 cups of corn flour, 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 zip lock 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
Optional: tortilla press
General Steps
Prepare potato picadillo.
Make tortilla dough.
Cook tortillas.
Enjoy!