Authentic Tortillas Aliñadas from Costa Rica
Tortillas Aliñadas are traditional Costa Rican corn tortillas enriched with cheese, sour cream, butter, and milk mixed directly into the masa. Unlike stuffed tortillas, the flavor is built into the dough, creating rich, slightly creamy tortillas full of cheese in every bite. Perfect for breakfast with Gallo Pinto or enjoyed warm with a cup of coffee.
Equipment
- Large Mixing Bowls
- Measuring cups and spoons
- Comal or cast iron skillet
Ingredients
- 2 cups corn flour
- 2 teaspoons salt
- 2 teaspoons sugar
- 1 cup milk
- 1 cup water
- ½ cup sour cream
- 1 cup shredded mozzarella cheese
- 1 cup crumbled queso fresco
- 1 cup shredded smoked cheese
Instructions
- Add the corn flour to a large bowl. Stir in the salt and sugar until combined.
- Add the water and milk to the corn flour. Using clean hands, begin mixing until the dough comes together. Continue mixing for about 2 minutes as the flour hydrates. The dough will go through stages: lumpy, wet, then slightly dry. It should no longer stick to your hands.
- Add melted butter to the dough and mix for 2 more minutes, or until fully incorporated. If you feel small lumps, break them apart with your fingers.
- Let the dough rest for 10 minutes to fully hydrate.
- Add the shredded and crumbled cheeses to the dough, along with the sour cream. Mix for 2 to 3 minutes until everything is evenly incorporated.
- Taste the dough and adjust with additional salt or sugar if needed, depending on the cheeses and sour cream used.
- Divide the dough into 12 medium-sized portions and form into balls. If desired, freeze half of the dough for up to 3 months.
- Flatten each dough ball by hand or between plastic sheets until evenly shaped. Try to keep all tortillas the same size for even cooking.
- Preheat a comal or skillet over medium heat. Carefully transfer each tortilla onto the hot surface. Cook for about 1 minute on the first side, then flip and cook another minute. Flip once more if needed and continue cooking until golden brown on both sides, about 5 minutes total.
- Place cooked tortillas inside a clean kitchen towel to keep warm while you finish cooking the rest. Serve warm on their own, with sour cream, or alongside your favorite Costa Rican dishes.
Video
Notes
- For the best flavor and texture, use a combination of three cheeses: one flavorful cheese (like smoked gouda or smoked cheddar), one melty cheese (like mozzarella or provolone), and one that holds its shape (like queso fresco).
- Shredding your own cheese from a block will give you better melting results than using pre-shredded cheese, which often contains anti-caking agents.
- Queso fresco does not need to be grated. Simply crumble it with your hands before mixing it into the dough.
- You can use regular sour cream, Costa Rican natilla, or Central American crema. Each will slightly change the flavor and richness of the tortillas.
- The fingerprint marks left when shaping by hand are traditional and a sign of handmade tortillas. Serve them fingerprint side up for a beautiful presentation.