Ok, some times cheese shell tortillas just don’t cut it. In my quest to find an easy, quick and tasty tortilla recipe I found this gem. Not my recipe but adding steps here to share. It’s extremely easy to make and the results were out of this word! These are rather small so adjust for whatever size you like. I would say these are about the size of street tacos.
- 1 cup almond flour
- 3 tbs coconut flour
- 2 tsp xanthan gum… I buy here on Amazon —> https://amzn.to/36bAce1
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 2 tsp apple cider vinegar
- 1 egg, beaten
- 3 tsp water
Break out the food processor. In the processor, put your almond flour, coconut flour, xanthan gum, baking powder and salt. Pulse until they are all mixed. Should only be about 10-15 seconds.
Once your dry ingredients are mixed, pour the apple cider vinegar in with the processor running (ok, so I just took the lid off and dumped in, it works). Once it has evenly mixed, do the same thing with your beaten egg and then the water. Once the dough is in a ball, you are done.
Remove from the processor and place in some cling wrap. Roll into a ball and knead for a few minutes. Once you are done kneading, place into the fridge for about 10 minutes to set-up.
Remove from the fridge and divide into 8-9 1″ balls. Place each ball between 2 sheets of parchment paper and press with a bowl bottom, a rolling pin, or whatever you want to shape them. These are about street taco size so if you want bigger, then you need to make bigger balls. Ideally, you use a tortilla press, which I don’t have, so I used the bottom of a bowl.
When ready to cook, place your pan on the stove-top on medium-high. Throw the tortilla on and cook for only about 10 seconds on the first side and about 20 on the 2nd. Each persons cook time will be different, just watch them. They brown up quick. You can use a cast iron skillet, I was just worried they would stick but after making them, I think it would be fine.
That’s it. Enjoy. They are rather tasty and 100% Keto approved!!