If you’ve ever been to Central America, you’ve probably tried some form of their traditional and delicious corn tortillas — and if you haven’t, what are you waiting for?
Corn tortillas are a staple of many traditional meals in this strip of Hispanic countries like Costa Rica, Nicaragua and Panama. The fresh ones are hard to find anywhere else, but don’t worry, here Asuaire Travel will pass on this recipe so that you can bring a bite of that delicious Central American culture with you wherever you go.
- Corn (or corn flour)
- Optional spices
The traditional way in which indigenous peoples made their tortillas was to boil the corn, and then grind it by hand, adding water to create a paste that was then used to make the tortilla. This probably isn’t the most practical method for most, so we recommend starting out with corn flour, which can easily be found in any grocery store and is an equal delicious alternative.
Mix water into the corn flour (adding salt or other spices if desired) until the mixture has taken on the consistency of a paste; it should be rather sticky, and you should be able to roll it into balls with your hands.
Press the balls of dough flat with your hands, then place them on a hot griddle, sprinkling water onto them to prevent sticking.
Cook each tortilla for about 4-5 minutes on both sides. Once they’ve cooled down, they are ready to eat!
You can eat corn tortillas by themselves, or as a vessel for beans, avocado, cheese and other hearty ingredients, or even on the side of a main course.
There really are endless uses for them, each one more delicious than the last. Enjoy!