One third of my cheffing career was spent working at a Mexican restaurant in Ottawa, Ontario called Mexicali Rosa’s. It was a simple place where we sold homestyle fresh cali-mex food. It certainly instilled in me a taste for all foods Mexican and Latin American. Here is a tortilla recipe that I found and tweaked to suit me a bit better. The recipe that I modified this from was a little to eggy for my tastes.
These would also be kick ass for use with Mushi Pork or Chicken.
Paleo Coconut Flour Tortilla
- 5 tbsp Coconut flour (heaping)
- 6 Egg whites (save the yolks)
- 1/8 tsp Baking powder
- 3 tbsp Coconut milk or water
- Fat for frying (coconut oil, lard, ghee)
Place all of the ingredients except the oil into a bowl and whisk vigorously for a few minutes (or until the coconut flour is incorporated into the batter.)
The batter should be relatively runny.
Place a skillet on med-high heat and add in some cooking fat.
Pour in some batter and swirl it around the skillet to form a thin layer. I used a 2oz ladle to spoon in the batter as it gave me a consistent size.
Wait a few seconds until the edges brown or turn up and then flip them over. take them out and place on a plate or tray.
I would make these the day yo are going to use them, but they should keep in the fridge for a week or so.