These Gordita Tortillas are bendy, chewy, and gluten free! They are especially good with beef and pork. Yes, you CAN have taco Tuesday on the AIP/Paleo!
It was time. I wanted a big, fat, chewy tortilla. For many years, Hubs and I lived in Arizona, where beautiful, authentic Mexican cuisine was never more than 36 inches from my reach. How I have missed it! And now that I’ve adopted a whole new way of eating, most Mexican food is off limits.
I said “most.”
You can now indulge in a big ‘ol soft, chewy taco without one twinge of guilt! I mean, does this look like deprivation to you????
👆🏼This, my friends, is shredded beef, smothered in Supah Guac, topped with purple cabbage, wrapped up in a warm, chewy tortilla that is totes AIP! Want?
I thought so.
Without further ado, from my heart to yours, I give you…Gordita Tortillas!!!
💗,
Wendi
P.S. It is very helpful for this recipe to have a quart-size zip top bag and a tortilla press.
P.P.S. If you should have any tortillas left over, they will keep in the fridge, but really benefit from being cooked again in oil. They tend to break when folded after time in the fridge.
Gordita Tortillas
Course: SidesCuisine: Mexican, AIP, PaleoDifficulty: Easy4
servings10
minutes30
minutesThese Gordita Tortillas are bendy, chewy, and gluten free! Yes, you CAN have taco Tuesday on the AIP/Paleo.
Ingredients
1 cup coconut flour
1 cup tapioca flour
1 teaspoon sea salt
1 cup water
Avocado oil for brushing, about 1/2 cup
Directions
- In a large bowl, mix together the dry ingredients. Add water and work it in with a fork. It will be crumbly, but if you grab a handful, it will come together, like this:
If it does not, add water a tablespoon at a time until it does. - Gather the dough together and form it into a disk on your countertop. Cut the disk into eight equal-ish parts, like this:
- Roll each piece into a ball, and flatten slightly with your hands. Now with a pair of scissors, cut a quart-size zip top bag all around the edges so that you have two pieces of plastic. (You could also use two pieces of parchment paper, but I’ve found that the plastic works better in this case. Plastic wrap, however, is too thin.) Place one piece of plastic on the bottom plate of a tortilla press. Place a dough disk on top of that, and the other piece of plastic on top of THAT. Now press the top plate of the tortilla press down until your disk is roughly 1/8-1/4” thick. No bigger. We want chewy, not gummy. (If you do not have a press, just roll the dough between the pieces of parchment paper or plastic.)
- If you have a cast iron skillet, locate it now. If you don’t have one, put it on your wish list, and grab a regular skillet. Heat your skillet over medium heat. Brush in some avocado oil. Remove your dough disk from the plastic or parchment, and carefully place it in the oil. Brush the top of it with more avocado oil. While the first side is cooking, press the next dough ball. When the bottom of the tortilla is golden with a few brown spots, carefully turn it over. When both sides are cooked to your liking, remove the tortilla to a plate.
- Repeat the process, adding oil each time until all eight tortillas are cooked to perfection, and just waiting to be stuffed into your mouth.
Notes
It is very helpful to have a quart-size zip top bag and a tortilla press.
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I’ve had fun making GF tortillas too this year! My only problem is with the empty white puffy powders . I’ve used chickpea flour with cassava flour with success (also in crackers!) Would love to try the coconut flour with it too (arrowroot is the starch-only part of cassava) for a cinnamon tort!
I’m alllllll about experimenting in the kitchen. Have fun! 😀
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Hi, could I use arrowroot flour instead of tapioca flour?
Hi, Andrea! I think so(?). I haven’t tried it, but those are usually a pretty good swap. If you do it, please let me know how it turned out!
I can’t have coconut flour. I am having a terrible time finding a good recipe for AIP tortillas.
How do you think cassava flour would do as a replacement? Do you think the amounts would change on the flours? Thanks for your help!
Hi, Stephanie! Well, dang on the coconut flour. I think replacing the coconut flour with cassava would not yield the result you are looking for. BUT. There are two recipes I can recommend. One is the tortilla recipe on the bag of Otto’s cassava flour. I’ve done that one, and it’s fine. Not amazing, but fine. I’ve also done the plantain tortilla recipe from Stephanie Meyer here:http://www.freshtart.com/blog/plantain-tortillas-aip-grain-free-gluten-free-paleo-vegan-delicious/30509600 . It takes a while to make, and results can be inconsistent, but they are pliable and delicious. I’ve made those many times. I hope these will work for you! Cheers, Wendi
My hubby and I love casava tortillas. My recipe is
1 c cassava flour
1 tsp baking powder
1 tsp coconut sugar (optional)
salt
3/4 – 1 c liquid ( I like to use mostly warm/hot water and some almond milk)
1 tbsp coconut oil (or whatever oil you like)
I mix the dry, then add the liquids. I then allow it to sit for about 10 minutes before making them into small balls. This recipe makes 8 or more tortillas depending on what size you are looking for.
Thank you for getting back to me! I will give those two a try!
Wendi!! These tortillas are awesome! I just recently discovered your website and I made these tonight. They were such a nice change from the cassava tortillas I’ve been making. Thank you for sharing this recipe!
Hi, Corinne! Wow, thank you for your kind words! Yes, it’s always good to have a few different tortilla recipes in your back pocket… 😉 Enjoy!
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This dough was prone to cracking, but in every other way was very reminiscent of making homemade corn tortillas with masa dough. With a nonstick pan, it didn’t even need to be brushed with oil. Light coconut flavor, but not offensive, and easy to cover with the toppings for those who don’t care for coconut. A great, chewy consistency. Nice work. I was so happy to enjoy tacos with my family tonight. Thank you so much.
You’re very welcome! Thank you for writing! 🙂