We have tacos nearly once a week if not more often! It’s an easy way to use up the food we have. Nearly anything can be thrown into a taco. It’s also such an easy meal to have with a large group. Everyone brings an ingredient and we all pitch in for the meal. There’s not much better than that. Homemade tortillas though… Okay! Okay!
Per always- no gluten and no corn in these suckers! Just cassava flour.
I’m not going to lie, this recipe takes patience. The tortillas are fragile before cooked and can easily become too crispy and more like a tostada if over cooked. My tip for handling them is to use a metal spatula and keep a close eye on them so they don’t get too hard.
Makes ~8 small tortillas
In a large bowl whisk together cassava flour, coconut flour, garlic powder and salt. Add coconut oil and cut it into the mixture with a fork until mostly distributed.
Mix in water and apple cider vinegar. Knead the dough until fully and evenly incorporated.
Divide the batter into 8 equal parts. Roll each into a small ball. Place onto a piece of parchment paper and mash flat with the palm of your hand. Using a rolling pin, roll each circle between two pieces of parchment paper until it’s about ⅛ in thick.
Leave tortillas with organic edge or place a bowl or plate lightly on top of tortillas and trace around it with a knife for a perfect edge.
Heat a skillet or griddle to medium high heat. Add coconut oil just enough to cover the surface of the skillet/griddle when melted. Transfer the tortillas using a thin metal spatula careful not to let it tear.
Serve tortillas warm.