Try your hand at making delicious and fresh tortillas for your next Taco Night! From the Pippin Hill Farm & Vineyards seasonal Cooking School in Charlottesville, Virginia. (makes 1 dozen 4 inch tortillas)
Ingredients & Materials:
1 cup Masa Harina
Lukewarm water to consistency
2 four-inch round cut outs of parchment paper
Start by adding the masa to a large bowl, then slowly pour the water in while mixing with your hands. The dough should come together fairly quickly and will roll around the bowl with ease. If more water is needed, add a teaspoon at time until a smooth doughy consistency is achieved.
Set up a tortilla press with a parchment round on either interior surface. Remove a ball of masa dough the size of a ping pong ball, and put in the center of the press on top of the parchment round. Place the other parchment round directly on top and close the press gently.
Flatten to the thickness of a tortilla, and remove the dough to toast on a griddle or nonstick pan. This can be made ahead of time and kept in between the parchment until ready to toast.
Your Kitchen Game
From making homemade pasta to seasoning soups, we’ll butter up your culinary IQ at Pippin Hill Cooking School. It’s a deliciously fun way to spend an evening; great for groups, date nights, bridal parties, or girls’ night out. On June 14th, we are offering a Shenandoah Summer Cooking Class, and on July 12th, we are offering a lesson in Sangria & Ceviche. They sell out fast, so reserve a spot today. We hope to see you soon!