Nom Nom Paleo is one of the most popular food blogs around, and it’s no wonder—the witty, friendly tone showcases how simple it is to make healthy, homemade food, and the recipes are easy to follow and delicious, to boot. The husband-and-wife duo behind the blog has just released a new cookbook, Ready or Not!, that’s divided, ingeniously, into chapters based on how much time/prep you’re willing to do. These super-easy grain-free tortillas take 20 minutes to make and can be used for tacos, enchiladas, chips—the works.
Makes 12 tortillas
Miss munching on tortillas? Dry those tears because with cassava flour and arrowroot powder, you can make these versatile wraps at home without flour or corn. That’s right, party people: Taco Tuesdays are back on the schedule!
TIP: Don’t confuse cassava flour with tapioca flour. Both come from the cassava root, but cassava flour is made by peeling, drying, and grinding the whole root while tapioca flour (aka tapioca starch) is made by drying the starchy liquid extracted from wet cassava root pulp. Tapioca flour is great, but you’ll find that it won’t work well with this recipe—unless you happen to be a weirdo who loves super-gummy tortillas.
- 2 cups (270 grams) cassava flour
- ¾ cup (96 grams) arrowroot powder
- 1 teaspoon kosher salt
- ¼ cup olive oil (you can also use ghee or lard)
- 1¼ cups hot water
- In a large bowl, combine the cassava flour, arrowroot powder, and salt. Work in the fat with your fingers until fully incorporated. Add water and knead until a ball of dough is formed.
- Divide the dough equally into a dozen pieces. Roll each into a ball, and cover the bowl so your balls don't dry out. Keep your balls moist, people!
- One by one, flatten each ball between parchment paper or plastic wrap using a rolling pin, a tortilla press, or a couple of heavy books.
- Heat a dry skillet or griddle over medium-high heat. Transfer a flattened tortilla to the hot skillet, and cook for 1 minute or until air bubbles form on the surface. Flip the tortilla, and cook for 1 minute more, or until each side is lightly browned.
- Transfer each tortilla to a plate as it finishes cooking, and cover with a clean towel until you're ready to eat.
- Feed your face. You can freeze the tortillas between parchment sheets for up to six months.
Based on excerpts from Ready or Not!: 150+ Make-Ahead, Make-Over, and Make-Now Recipes by Michelle Tam & Henry Fong, with the permission of Andrew McMeel Publishing. Copyright © 2017.
Liz Moody is an author, blogger and recipe developer living in Brooklyn, New York. She graduated with a creative writing and psychology degree from The University of California, Berkeley. Moody has written two cookbooks: Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships and Glow Pops: Super-Easy Superfood Recipes to Help You Look and Feel Your Best. She also hosts the Healthier Together Podcast, where she chats with notable chefs, nutritionists, and best-selling authors about their paths to success. Her work has been featured in Vogue, Glamour, Food & Wine & Women’s Health.