In April, I did a livestream class about how to make Homemade Flour Tortillas. Many of you made homemade tortillas for the first time and discovered how much better they are than anything that comes in a package. After that class, a couple of people wrote to me asking if I would also show them how to make homemade corn tortillas. This is a request I am more than happy to oblige.
Like homemade flour tortillas, the work to reward ratio of homemade corn tortillas skews heavily in the direction of reward. In other words, the amount of work involved pales in comparison to how delicious they are.
In fact, as you’ll see in this video, you can make a batch of warm, soft homemade corn tortillas in about 15 minutes.
While on a trip to Costa Rica last year, I learned that the combination of corn and beans creates a complete protein. This is true of any grain with any legume, a combination that forms the basis of traditional cuisines around the world.
In Costa Rica, corn tortillas with beans and rice (Gallo Pinto) are fundamental. And so, so delicious. Ever since that trip, I’ve made bean and rice tacos with homemade corn tortillas on a regular basis. They are, in fact, one of our favorite breakfasts. And in this class, I show you how.
—> Get the recipe for homemade corn tortillas.
—> Get the recipe for Gallo Pinto (Costa Rican beans and rice).
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