Guatemalan Mayan Highland Cuisine

Amalia Moreno-Damgaar explains how you can make home-made tortillas at home!

Artisan Corn Tortillas Filled with Chipilin and Loroco Requesón
Fresh Corn Tortillas Filled with Chipilin or Loroco Flower Buds and Cheese

2 cups fresh corn masa (buy at local Latin stores) –call in advance
Small bowl of cold water to keep hands clean and dough moist

Divide the dough into 6 equal parts and form them into balls. Pat them by hand or line both sides of a tortilla press with plastic wrap to prevent sticking and mess. Flatten the balls to about ¼-inch in thickness (5-5 inches in diameter).

Put each tortilla on a preheated clay or metal comal or non-stick griddle over medium heat and cook until edges loosen (about 1 minute). Flip the tortilla with a wide, heat-resistant rubber spatula and cook for another minute. Transfer to a tortilla warmer or cloth and keep covered. Tortillas should be visibly cooked and pliable. (If they are crispy, they are overcooked and can be used for tostadas.)

Chipilin or Loroco Flower Buds and Cheese Filling

1 cup requeson (Latin ricotta cheese)
2 tsp canola oil
¾ finely chopped yellow onion
1 cup chipilin or loroco flower buds (available frozen at Latin markets) –call in advance
Salt to taste

Add the oil to a skillet over medium heat and saute the onion until translucent (about 2 minutes). Add the chipilin leaves or loroco flower buds and saute another minute. Season. Combine the ricotta cheese with the sautéed mixture. Top warm corn tortillas with the filling or make empanadas.

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