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
4
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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