Paleo Tortillas de Maiz
Discover a delicious grain-free twist on classic Mexican tortillas with this recipe for Paleo Tortillas de Maiz. Made from a wholesome blend of almond flour, tapioca flour, and coconut flour, these gluten-free and paleo-friendly tortillas are soft, pliable, and perfect for wrapping around your favorite fillings. The recipe is quick and simple, with a total preparation and cook time of just 25 minutes, making it ideal for weeknight dinners or meal prep. Using warm water and avocado oil helps create a dough that rolls out smoothly and cooks beautifully with a golden finish in a hot skillet. These tortillas are not only a healthier alternative but also bring an irresistible homemade charm to your tacos, enchiladas, or wraps. With emphasis on clean eating, this recipe is perfect for those who follow special dietary lifestyles while staying true to the authentic flavors of Tortillas de Maiz.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 1 cup Tapioca flour
- 1 tablespoon Coconut flour
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 1 tablespoon Avocado oil (plus extra for cooking)
Instructions
In a medium mixing bowl, combine almond flour, tapioca flour, coconut flour, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Slowly add warm water to the dry ingredients, stirring continuously to form a dough. Add the avocado oil, mixing until the dough comes together into a smooth, pliable consistency.
Divide the dough into 8 equal pieces and roll each piece into a ball. Place the dough balls onto a clean surface and cover with a damp kitchen towel to prevent them from drying out.
Place one dough ball between two sheets of parchment paper. Use a rolling pin to flatten the dough into a thin, round tortilla approximately 6 inches in diameter. Repeat with the remaining dough balls.
Heat a non-stick skillet or cast-iron pan over medium heat. Lightly oil the skillet with a small amount of avocado oil.
Carefully peel off the parchment paper from one tortilla and transfer it to the hot skillet. Cook for 1-2 minutes, or until bubbles form on the surface and the edges begin to lift. Flip the tortilla and cook for another 1-2 minutes until lightly browned.
Repeat the cooking process with the remaining tortillas, adding a small amount of oil to the skillet as needed.
Allow the tortillas to cool slightly before serving. Store leftovers in an airtight container in the refrigerator and reheat gently in a skillet before serving.
Nutrition Facts
Calories |
1134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1189 mg | 52% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 8.1 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 61 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
