Spiced Coconut Flour Tortillas

October 10, 2014 § 1 Comment

The tortilla recipe I had linked to in my Chicken Enchiladas recipe has been removed, so I’m just going to post my favorite way of making tortillas for Mexican food. I like using a small skillet for this because smaller tortillas are easier to handle and don’t tear as easily. This makes about 8 taco-sized tortillas.

4 eggs
1/2 cup water
1/4 cup coconut flour
1/4 teaspoon baking powder
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon salt
Oil for frying

Preheat a small, non-stick skillet over medium heat.

Break the eggs into a medium bowl, add the water, and whisk until blended. Place all dry ingredients in a small bowl and stir together, breaking up any lumps in the coconut flour. Pour the mixture of dry ingredients into the eggs and water, and whisk until smooth. If desired, gradually add more water for thinner batter.

Add about 1/2 teaspoon of oil to the skillet and swirl it to cover the bottom with the oil. Pour a little less than 1/4 cup of batter into the skillet in a circular pattern to cover the surface as thinly and evenly as possible. Fry until the tortilla will easily release from the skillet with a spatula, then flip it over and fry until lightly browned. Remove the tortilla to a plate, and repeat the process.

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