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LIVE Gallo Pinto & Tortillas Class with Wendy from Costa Rica



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.

Gallo Pinto & Tortillas
2-3 servings

Tortillas

  • 2 cups of corn flour, white or yellow, 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

Rice

  • 1 cup short grain rice, rinsed and strained

  • 1 1/4 cup water

  • 1 tablespoon vegetable oil

  • Pinch of salt

Gallo Pinto

  • 1 tablespoon vegetable oil

  • 1/2 cup diced onion

  • 4 cloves garlic, minced

  • 1/2 cup diced bell pepper

  • 1 1/2 cup cooked black beans, strained. Reserve the liquid.

  • 3 tablespoons Lizano sauce, or more to taste

  • Cilantro or green onions, chopped

  • 1 teaspoon salt

  • Optional Spices: paprika, cayenne pepper, cumin or chili powder, to taste

  • Optional: Hot sauce

Optional Sides

  • Eggs, cooked as desired (scrambled, fried, boiled, etc.)

  • Roma tomato, chopped

  • Sausage, bacon, or ham, cooked

  • Queso Fresco or other cow’s milk cheese that doesn’t melt easily, shredded or crumbled

  • Plantain chips or cooked fresh plantains

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

  • Mixing bowls

  • 1 gallon-size Ziploc bag

  • Cutting board & sharp knife

  • 1 pot with lid

  • 2 sauté pans - 1 medium, 1 large

  • Colander / strainer

  • Paper towels

  • Optional: tortilla press (if using tortilla press, Ziploc bag is unnecessary)

  • Optional: tortilla warmer


Specialty Items



Get to know Wendy

Wendy has always believed the best way to show love is through food. During the day, she is a tour guide in her beautiful home country of Costa Rica where she has been giving tours since she was 16 years old. With The Table Less Traveled, Wendy teaches how to recreate the unique flavors of her favorite local recipes from her vibrant Costa Rican home. Read more about Wendy’s story!


Check out more classes with Wendy in Costa Rica!

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