It feels so much like home that our most recent visit to Chitio and Olfania’s even included a lesson in making tortillas! If you have never eaten fresh, hot, Guatemalan tortillas then I am afraid you are missing out. They are thicker than the corn tortillas we are accustomed to in the US, and are served at almost every meal. Although I would love to share the recipe, but like any cook worth her merit, Olfania just adds a little of this and a little of that. The basics: Add enough water to Maseca corn flour until you have an almost play-doh-like consistency. Then (and this is the secret – I hope Olfania doesn’t mind me sharing it), you let the dough sit overnight in the refrigerator. This requires a bit of pre-planning, but if you think ahead, you'll be rewarded with dough that's less sticky and easier to handle. This is important, as your next step is to shape them by hand into round, flat circles -- easier said than done. Mine ended up looking more like the Florida Peninsula.
I would be remiss if I did not share a few photos of a couple of great people, Chitio and Olfania, who always make us feel at home while in eastern Guatemala. In fact, every time I have been in Jocotán they have generously insisted on hosting our group for dinner and drinks, no matter how large our group. Often, many times during the same visit.
It feels so much like home that our most recent visit to Chitio and Olfania’s even included a lesson in making tortillas! If you have never eaten fresh, hot, Guatemalan tortillas then I am afraid you are missing out. They are thicker than the corn tortillas we are accustomed to in the US, and are served at almost every meal. Although I would love to share the recipe, but like any cook worth her merit, Olfania just adds a little of this and a little of that. The basics: Add enough water to Maseca corn flour until you have an almost play-doh-like consistency. Then (and this is the secret – I hope Olfania doesn’t mind me sharing it), you let the dough sit overnight in the refrigerator. This requires a bit of pre-planning, but if you think ahead, you'll be rewarded with dough that's less sticky and easier to handle. This is important, as your next step is to shape them by hand into round, flat circles -- easier said than done. Mine ended up looking more like the Florida Peninsula. Comments are closed.
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AuthorI am an environmental engineer with over seven years of experience working on water and sanitation programs in developing communities through the non-profit organization Engineers Without Borders USA, and ten years of experience as an environmental engineer with the US Army Corps of Engineers. I post about WASH, global health, international development, social good, and women in science. ArchivesCategories
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