TexMex is food from the gods. Especially when you live in Texas and have access to actual TexMex, not that stuff that every other state thinks they have. While I really don’t miss bread that much, I do miss a good ol’ flour tortilla every now and then. This recipe makes fluffy, delicious, grain-free tortillas that taste just like the traditional kind!
Prep Time: 10 minutes Cook time: 5 minutes Total time: 15 minutes
Yield: 3-4 tortillas
1 cup Cassava Flour (I use Otto’s Naturals)
1 tsp sea salt
1/2 tsp baking powder
2 tbsp chopped fresh cilantro
2 tbsp clarified butter, plus more for greasing pan
1/2 cup water
1. Mix all dry ingredients together. Melt butter and slowly add this and water to the dry mix. You may need a little more or less water than 1/2 cup, so add the butter first and keep mixing as you integrate the water. The final dough should be a moldable but soft consistency that you can roll.
2. Roll dough into a large ball, then split in half. Roll each pice into a ball and split each of those in half again (so you now have 4 balls of dough). If you would like the tortillas to be a bit thicker, split dough into 3 equal pieces rather than 4.
3. Spread some extra cassava flour onto the counter and roll out dough into tortillas, about 6-7 inches in diameter.
4. Heat extra butter on medium heat in a pan over the stove. Place one tortilla at a time onto the pan and cook each side for 1-2 minutes, until brown spots appear on the cooking side. Remove each tortilla when it is done and repeat for each of them. When all are cooked, they are ready to serve with whatever you’d like… Or just eat them alone. They’re that good.