Every Tuesday I celebrate Taco Tuesday. My boyfriend and I are die hard taco lovers to say the least, so Tuesday’s are one of the best days of the week. I always make my tacos and tortillas from scratch. I have been doing this for years, ever since I have struggled to find store bought tortillas that are Paleo and actually taste good. Most fall apart and can’t hold up to my liking.
Over the years & after many Taco Tuesdays, I have perfected the cassava flour tortilla. With only a few ingredients, these tortillas are easy to make, hold up way better than store bought tortillas, and taste amazing. This is a must for your next taco night!
The perfect tortillas that are crunchy on the outside, soft and flexible, and slightly bigger than a street taco. Made with Paleo ingredients, gluten free and corn free.
Ingredients:
| 1 | cup cassava flour | 1/2 | tsp xantham gum (optional) | 1/4 | tsp salt | 1/4 | tsp garlic powder | 1 | tbsp pork fat / bacon fat | 1/2 | cup + 3 tbsp water |
Preparation:
STEP 1.
Mix all ingredients in a bowl and form into a soft ball of dough.
STEP 2.
Split into 9 pieces and roll into balls.
STEP 3.
Place plastic wrap on a flat surface and dust with extra cassava flour. Place one of the balls on the surface, cover with a piece of the plastic wrap and press flat with the bottom of a pan. If you have a tortilla press you can press these like you would tortillas. Dust the plastic wrap with flour between every time you press a tortilla so they won’t stick. Set tortillas to the side.
STEP 4.
Using a griddle, cast iron, or pan, heat to medium high heat, add 2-3 tortillas at a time and cook on one side until browned. Flip and finish cooking on the other side until there are brown spots. Around 4 minutes per side.
STEP 5.
Serve hot or store in the fridge to reheat at a later date!
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