tacosLike any food substitute, you cannot expect these to be exactly like the thing you’re replacing. Tofurky is not turkey, carob is not chocolate, aspartame is not sugar. They are “-ish.” For example, margarine is butter-ish. So I’m not going to pretend that these tortillas are just like ones made from wheat flour, but I will say that they are good and tortilla-ish. They are a crispy on the outside, chewy inside flatbread substitute and they’re sturdy enough to withstand my overstuffed tacos.

You’ll need:

1 cup rice flour
1/2 cup masa harina
1/2 cup tapioca flour
1/2 teaspoon sea salt
1 cup boiling water (extra may be needed)
oil, for cooking

Mix your dry ingredients, and slowly add the boiling water. (Do not mix this with your hands just yet because boiling water is hot. Duh.) Stir as best as you can with a wooden spoon while you wait for the mixture to cool. Now get your hands in there and knead the dough until everything is incorporated and smooth, adding small amounts of warm water if needed.

Cover the ball of dough with a damp paper towel and let it sit for 10 minutes while you heat your skillet and cut two pieces of parchment or a plastic ziploc bag to line your tortilla press. This is very important, because the flours need to fully absorb the water.

Now make balls of dough about the size of ping-pong balls. Press one between the layers of parchment (or plastic bag) in your tortilla press. Immediately and gently place on hot, oiled skillet and cook for 1-2 minutes per side. I flip my tortillas more than once. On the second flip, they usually start to puff up – a good sign that they’re cooking properly!

Keep your tortillas warm until you’re ready to eat.

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