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Four Ingredient Grain-Free Tortillas {Paleo}

Four Ingredient Grain-Free Tortillas {Paleo}

If you've followed me for some time or if you're familiar with my Instagram Stories, you know that my love for tacos runs deep. A birthday, wedding anniversary, Cinco de Mayo, a regular Wednesday weeknight, LET'S GET TACOS! We have a favorite taco truck that's 0.6 miles from our house (no really, I googled it.) El Alteno is my jam and every time I go I get tres tacos de cabeza y dos tacos de lengua sin cilantro, por favor. Translation: ALL DA DAMN TACOS, but really: three beef cheek tacos and two cow tongue tacos with no cilantro, please! 

Enough about my love for El Alteno! Here's what I do at home when I want tacos but also want to feel my best: I make Paleo (YEP) tortillas! These tortillas only have four ingredients and they are freaking awesome (my Mexican/Ecuadorian husband approves!) 

I'm going to give you a picture step-by-step tutorial on how to make these bomb Paleo tortillas at home (full instructions at the end of this post.) DISCLAIMER: Food photog is not my strong suit and I can admit it. Just sayin' in advance, people. Try not to judge.

Ingredients:

  1. 1 cup almond flour

  2. 1 cup tapioca flour 

  3. 1-2 teaspoons salt

  4. 1 cup water

This makes about 8-9 tortillas, depending on thickness and the size of the pan you use.

  I really like using the Bob's Red Mill Almond Flour and Tapioca Flour. I also use Himalayan Pink Salt but you can use regular salt.

I really like using the Bob's Red Mill Almond Flour and Tapioca Flour. I also use Himalayan Pink Salt but you can use regular salt.

Step 1: Spoon all dry ingredients into a large mason jar. 

Step 2: Put lid on mason jar and shake until all dry ingredients are combined (and until you've had a good bicep workout.)

  Before shaking.

Before shaking.

  After shaking.

After shaking.

Step 3: Add water to dry mixture and shake again, preferably with your other hand so you can get a great bicep workout in on that arm.

  This tortilla mixture should be loose, similar to the consistency of pancake batter.

This tortilla mixture should be loose, similar to the consistency of pancake batter.

Step 4 & 5: Preheat oven to 400 degrees and then heat small skillet to medium-high with slightly-larger-than-a-quarter-sized oil of choice. 

Step 6: One at a time, carefully pour mixture into a thin layer into pan.* 

Step 7: Once you start to see the sides getting a little brown, flip over and let cook about 30 seconds to 1 minute, depending on thickness.

  Look at that beautiful crisp. 

Look at that beautiful crisp. 

Step 8 & 9: Transfer each tortilla to a parchment lined baking sheet and then repeat steps 5-7, heating a small amount of oil for each tortilla until you run out of the mixture. 

  Tortillas before going into a 400 degree oven.

Tortillas before going into a 400 degree oven.

Step 10: Put tortillas in the 400 degree oven to finish cooking in the middle for about 5-10 minutes, depending on desired "done-ness." 

  Beautiful tortillas after 5-10 minutes in oven.

Beautiful tortillas after 5-10 minutes in oven.

Step 11: Pull tortillas out of the oven and stuff them full of scrumptious taco goodness.

 Never NOT eating guac.

Never NOT eating guac.

If you're wondering about the foldability of these tortillas, wonder no more! 

There ya have it! My favorite food group, Paleo style. If you decide to make these, please let me know how they turn out! They make take some time and elbow grease but they are well worth it!

The inspiration for these tortillas came from the Health Starts in the Kitchen blog for Paleo Flatbreads. Here's the post I originally found and tweaked to make my own! 

Happy eating,

Emily 

Step-by-step instructions:

  1. Spoon all dry ingredients into a large mason jar. 

  2. Shake until dry ingredients are combined.

  3. Add water and shake again until thoroughly combined with no lumps.

  4. Preheat oven to 400 degrees (this will come into play later!)

  5. Heat small skillet on stove to about medium-high heat with olive oil, ghee, coconut oil, avocado oil, whatever fat you desire.

  6. *One at a time, carefully pour mixture into a thin layer into pan. The thinner they are, the crunchier your tortillas will be. If you want them to be bendy, make them a tad thicker. It's really hard to explain this step, but I always say that this is very similar to making pancakes, except you're doing them one at a time. It might take you one or two tries to get the hang of it. 

  7. Once you start to see the sides getting a little brown, flip over and let cook about 30 seconds to 1 minute, depending on thickness.

  8. Transfer to a parchment lined baking sheet. 

  9. Repeat steps 5-7, heating a small amount of oil for each tortilla until you run out of the mixture. 

  10. Put tortillas in the oven to finish cooking in the middle for about 5-10 minutes, depending on desired "done-ness." 

  11. Pull them out and stuff them with glorious taco stuff. 

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