If you can eat wheat, tortillas are a staple around Texas. I did find a way to make gluten-free tortillas, which I will post for you sometime. They are not nearly as nutritious as wheat tortillas, but if you want a wrap or a quick and easy PB&J, then it is possible. Otherwise, you must make homemade guacamole tortillas at least once in your life, so that you can cross it off your Texas Bucket List.
Tortillas go waaaay back for me. My mother rarely made them, but an old family friend made them for us in San Antonio, Texas when I was only five years old. I grew up believing that I had to make my own tortillas. Store-bought just were not enough!
In our home, I use tortillas for a lot of purposes, like quick and easy sandwiches, mini pizzas and homemade chalupas, which are open-faced tacos if you aren’t from Tejas.;-) I always keep plenty of butter and honey for these, or homemade salsa, which is also one of our household staples.
One day, when I was in the mood for guacamole something, I decided to add a little twist with some leftover guacamole in our tortillas. They turned out delicioso!
How to Make Homemade Guacamole Tortillas
First, heat your griddle over medium heat.
You can use a medium frying pan or my favorite is an old cast-iron griddle which I use on a burner with medium heat. Sometimes, I turn it up a bit higher to get it hot, and then turn it back down to medium while the tortillas cook and fly off the griddle!
Then, place the ingredients in a bowl.
Measure out 2 1/2 cups of flour and add 1/2 tsp of sea salt, or 1 teaspoon of table salt. Add 1/4 cup of guacamole. Add 1 cup of warm water and knead together with your hands, adding more flour if needed. You can use a spoon at first, but then, you must work the dough with your hands until it basically looks like the photo below. Add a bit more water if you want, but the dough must be pretty pliable for measuring and rolling out.
Pinch off golf-ball-sized balls of dough.
Place them on a floured surface and roll them out as thin as possible. The thinner the tortilla, the more wrapable it will be. So, if you are making tortillas for sandwiches, roll them out super thin. If you just want a thick chunky tortilla, then the photo below is fine.
Lay your tortillas on a hot greased griddle.
I like to use coconut oil to grease my griddle, so the tortillas do not stick, but they are not greasy, either. It only takes a bit on a good, seasoned griddle. Cook the tortilla until the dough begins to form bubbles on each side, turning them with a spatula. Remove to a waiting plate until all the tortillas are finished.
Serve your tortillas with butter or salsa, or even add toppings for wraps or chalupas.
How do you make your tortillas?