“Live everyday like it’s taco tuesday.” – my inner Texan
Hello lovelies! How has life been?? I’ve been taking sometime to enjoy this amazing weather we’ve been having in Colorado this past week. This is my favorite time, when it’s warm but not scolding out and everything is blooming and we have the occasional rainy days. I’m obsessed with the smell of a rainy spring day, I need to find a candle in that scent!!
As some of you may know I start school at the end of this month. MINI FREAK out happening. I haven’t attended college since 2012 and I’m positive coffee and taco villa were the only two things that pulled me through those semesters. [where are my taco villa lovers at, whooop whoop! #texas] I’m starting my EMT certification and then slowly I will go on to Paramedics. I’m someone who normally like to jump right in and get it all done with as fast as possible. Buuuut I’ve finally learned over the almost 30 years [fuuuuk] I’ve been alive that sometimes slow and steady is better. I honestly can’t see myself taking on anymore than 12 hours, everyone needs balance. I’ve also learned that taking time to ENJOY life is very important to live a balanced and happy life. So any followers that have any tips or advice – drop them below!
Now TACO TIME. I’ve been playing around with this recipe and I finally got in perfect! These tortillas are my husbands favorite, it’s a weekly request! They only have TWO ingredients, unless you count water an ingredient then theres three. I never thought I’d ever be able to make homemade tortillas until I started doing some reserch and realized tortillas don’t have to be made out of wheat or corn flour! These paleo & gluten free babies are made from Cassava/Tapioca flour! They pair perfect with anything; we’ve done BBQ tacos, quesadillas, pork, chicken and beef street tacos, even huevos rancheros! The possibilities are endless!!
Quick tip: If you decide to use avocado oil – add a 1/2 tsp of salt! Lard & ghee are already pretty salty so I leave this out when I use lard or ghee.
Ingredients:
1 cup / 165g cassava flour
3 tbsp + 1 tsp lard, ghee or avocado oil
1/2 cup + 2 tbsp cold water
1/2 tsp salt [if using avocado oil]
Directions:
Combine: Flour, fat & salt in a food processor. Using the pulse option, mix until the mixture is crumbly. Add water and pulse again until it forms an even looking dough.
Scrape your mixture onto a clean work surface and work the mixture into a smooth pliable dough. Spread out into an even circle and cut into 6-8 pieces. Then roll into a ball.
Preheat a DRY iron skillet [dry skillet will work too] over medium heat. I use parchment paper to flatten my balled dough into tortillas. One piece under, one piece over and flatten with a pan or tortilla press.
Cook: Be sure your skillet is nice and hot before starting. Gently flip the tortilla on to skillet and peal off parchment paper from top side. Cook until you start to see a few bubbles forming in the dough, average 45 seconds. When the bottom side is slightly brown with some charred spots it’s time to FLIP! Then cook the other side for about 20 seconds.
Transfer: cooked tortillas on a cooling rack and cover with a clean cloth.
Do it again! Until all tortillas are cooked. If you wan’t to store these just place parchment paper between each one and seal in an airtight container!
schanel williams 