Paleo "Corn" Tortillas

Despite the hundreds of paleo blogs out there, and the thousands of paleo recipes, there are still no satisfactory paleo tortilla recipes available.

Try to search for "paleo tortillas." No really--try it now. I got one hit (one!), and although it didn't taste bad, it certainly wasn't a tortilla--it was a cracker.

So, 6 hours of experimentation later, I bring you my paleo blog recipe debut:

Paleo "Corn" Tortillas:

-4 eggs

-1/4 c oil

-1/4 c water

-1/2 c quinoa flour

-1/2 c flaxseed meal

-1/2 tsp salt (or to taste)

Preheat an ungreased (if greased, it will be difficult to spread the batter thin enough), non-stick skillet to medium-low/medium heat, or a griddle to 350 F. Whisk all ingredients together--batter should be thin, somewhere between pancake and crepe batter. If it isn't, gradually add in more oil and water, 1 tbsp at a time, until the consistency is right. Pour about 1/4 cup of batter onto the skillet/griddle, and spread as thin as possible with spatula. Cook until the top darkens and loses shine, about 1-2 minutes. Flip, and cook an additional 1-2 minutes. Don't overcook, or tortilla will lose its elasticity. If it folds easily into a taco shape without cracking, it's right.

Makes 6-8 6" tortillas.

Works well for enchiladas, burritos, fajitas, etc.

And they taste just like my mama's corn tortillas. Enjoy!

Note: I wouldn't recommend trying to make a huge batch and enjoying them throughout the week--they won't keep for more than a day, or two at max.

(I know quinoa is controversial in the paleo-sphere. I tried using almond flour and sunflower seed meal, but neither had the right texture. Coconut flour had the proper consistency, but the taste was all wrong. If you know of another flour that's the same consistency--ultra, ultra fine--and without a distinctive taste, please share.)

~Losterman