A couple of years ago, I did an internship with a health club in Minneapolis. I assisted with a twelve week program that provided a group of clients (about 25 - 30) with nutrition advice and 6:00 am workouts six days a week. I left my house by 5:00 am to get there on time, which means I woke up between 4:00 - 4:30 am every day. The quickest, most filling breakfast I could make, was a tortilla with egg whites, and maybe beans if I had enough time to open a can. My mouth is drier than the sahara desert just thinking about them.
I have kept my distance with tortillas since then. I cannot eat store bought tortillas. I hate the way they smell, taste, and last for years in the fridge. Even when they're slathered with peanut butter, I just can't do it. I even tried to like corn tortillas. But they rip so easily and stick to everything.
I knew the solution was to make my own, but I was deterred for about 3 years by the fact that every single recipe I looked at involved lard or shortening. I have never purchased either item, and just cannot bring myself to start.
I've been working on a recipe for a couple of months, and I am so excited to share it with you! (p.s. Doesn't the photo above kind of look like a beam of light from heaven is shining on that beautiful stack of tortillas??)
I had a couple of requirements for these tortillas:
- I needed a moderate yield of tortillas, since there are only two humans in our household. --> If you're using a biscuit cutter, you might get 20 mini rounds. If you use a bowl to cut out your tortillas, you might get 12 - 15. They're great beyond Taco Tuesday!!
- The tortillas needed to bend for at least a day or two after they cooled down. --> I made some on Friday night, and they are still bendable today (Tuesday)! You can warm them up for a couple seconds in the microwave if they stiffen!
- I didn't want to use only white flour, they needed to work with whole wheat flour or spelt flour. --> These flours definitely enhance the flavor of the tortillas! I also used whole wheat flour on the surface I rolled the tortillas out on, I used much less this way and they were less likely to stick to the surface.
- I refused to use lard or shortening. --> Butter and coconut oil worked really well!
- Have you ever seen a 'tortilla maker'? I've heard stories about them but never seen one. A rolling pin would have to work. --> Perfection city! Plus, if you're traveling, you'd be more likely to find a rolling pin than a tortilla maker.
Top your beautiful tortillas with some roasted sweet potatoes, peppers, and black beans! (SUPER BLUE ZONE friendly!!!) Dip them in hummus, salsa, and guacamole! Spread some tomato sauce on them, add mozzarella, and there you have a lovely pizza!!
Try it out and let me know what you think!! Leave me a comment below!! Post a pic of your lovely creation on Instagram! Make sure you're following me, @corrielanderson, and use #itsallofit!! Happy Taco Tuesday!!
Recipe Author: Corrie Anderson Serves: 12-15 regular sized, 20 mini rounds
- 1 1/2 tablespoons coconut oil, in liquid state
- 1 1/2 tablespoons butter, softened
- 1 cup + more for dusting, unbleached flour
- 1/2 cup spelt or whole wheat flour
- 1/3 cup water
- Put coconut oil, butter, and flour in a large bowl and mix together. A stand mixer works great, but a hand mixer will work well too! Add water in slowly. Mix until the dough peels away from the side of the bowl
- Let mixture sit for about 15 - 30 minutes.
- Dust a flat, clean surface, with flour. This will prevent the tortilla from sticking to the surface. Rip off a small piece of dough, about 1/2 cup worth, and use a rolling pin to make a thin sheet. Cut out individual tortillas with a bowl or biscuit cutter, I've done both and they both worked well! (Using a smaller biscuit cutter will give you smaller tortillas, which means you can fit more on the pan, WHICH MEANS YOU CAN EAT SOONER!) Once you cut out your tortilla, put it on a clean surface sprinkled with flour so they don't stick!
- Put the thin circles of dough onto a dry pan over medium-high heat. They tortillas will only need to cook for 1 - 2 minutes!! When you see the tortilla start to bubble, go ahead and flip right away. You might need to adjust the heat depending on what kind of stove you have and pan you use.
Serving Size: 1 small tortilla Cals: 47 Fat: 2 g Sat. Fat: 1 g Carbs: 6 g Sugar: 0 g Sodium: 6 mg Fiber: 1 g Protein: 1 g