Cassava Tortillas

I'm so so excited to present to you the last tortilla recipe you’ll ever need! These are truly amazing and only 2 ingredients. The cassava flour gives them a chewy & soft texture that I actually prefer over flour tortillas.

If you have a tortilla press, use it! If you don’t, just do what I did and roll them out with a rolling pin between parchment paper.

As with all flours, I suggest weighing your cassava flour. If you don’t have a scale, your measurement can vary, which can impact the consistency of your dough. Add more water if it’s too dry or more flour if it’s too wet. It should feel like play dough. If the edges seem to crack when you flatten the dough balls into tortillas (not forming a smooth circle), they need a little more water. Add a tiny bit at a time (~½ tbsp) until the consistency is right.

Try using them for my chorizo breakfast quesadilla, any of my taco recipes (just search “tacos”), or with my Mexican-style shredded chicken and jalapeño pickled red onions!

Recipe makes 12 6" tortillas

Ingredients

• 1 ½ cup (210g) cassava flour

• ½ tsp salt

• 2 tbsp olive oil

• 1 cup warm water

Directions

1. In a mixing bowl, combine the cassava flour and salt.

2. Add the olive oil and warm water to the flour mixture and combine with your hands. Knead the dough until all the liquid is absorbed and evenly distributed in the mixture.

3. Use a scale to divide up your dough into 12 equal-sized balls - or roll it into a log and cut the log into 12 pieces, then roll the pieces into balls.

4. Place each dough ball between 2 pieces of parchment paper and either use a tortilla press or a rolling pin to flatten it into about ⅛-inch thick and 6” in diameter.

5. Place a tortilla in a dry non-stick skillet that has been heated over medium to medium-high heat - the temperature is IMPORTANT - if it's not hot enough, the tortillas will become crispy (like tortilla chips) instead of soft. Let it cook for about 30 seconds or until it begins to brown. Flip the tortilla, then repeat on the other side.

6. Remove the tortilla from the skillet and place it on a plate covered with foil. Repeat with the remaining tortillas. I recommend keeping the foil over the plate and stacking the tortillas under it as you cook them. The trapped steam helps to soften them even more.

7. Serve immediately or store them in an air-tight container in the refrigerator. If refrigerated, warm them in the microwave for 15-20 seconds before serving to soften them up again. Enjoy!