Many Outward Bound students who participate in a course with us are interested in sampling and learning how to cook tico fare. When Outward Bound Costa Rica’s marketing staff took to the trails last month we, too, wanted to partake in making typical foods with our Costa Rican families. We were so excited to receive a lesson on tortilla making from practiced Costa Rican cook, referred to by many as an expert tortilla maker, Doña Flor. Here is what we learned from Doña Flor about the art of tortilla making in a step-by-step guide:

1. Harvest a beautiful field of corn
2. Shuck the dried ears of corn
3. Soak shucked kernels in water overnight
4. Grind kernels to a powder. A meat grinder will do the trick.
5. Add a little bit of water to the kernel powder and knead into a smooth dough called masa.
6. Flatten a chunk of dough the size of a plum with the palm of your hand into a circular shape. It helps to do this step on parchment paper, or other non-stick surface.
7. Cook the raw tortilla on a piping hot griddle called a plancha until the it begins to rise.
8. Transfer the tortilla to direct fire for a hint of smoky flavor.
9. Serve as part of a delicious tico meal!