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 3 cups of flour and add 1 tsp of sea salt. To this, add 1/3 cup of guacamole and 1/3 cup of coconut oil. Mix in the oil and guacamole with a fork, making a crumbly pea mixture.
Pour in 1 cup of warm water over all, 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, but not too sticky to handle with your bare hands.
Pinch off golf-ball-sized balls of dough.
If you use a tortilla press, place the balls closer to the back of the press, and push down to make the tortillas. When making by hand, place your balls on a floured surface, lightly press them down, then roll them out as thin as possible.
The thinner the tortilla, the more wrap-able it will be. When making tortillas for wraps, roll them out super thin. If you just want a thick chunky tortilla, then you may not care too much about a thicker tortilla. This all comes down to your preference.
Lay your tortillas on a hot ungreased griddle.
I use a cast-iron skillet with no grease. When the skillet gets hot enough, all you need to to is slap that tortilla down and let it brown, Then, turn it over and cook the other side. When the tortilla bubbles like a sopapilla, you know it is cooked. Pile your cooked tortillas on a serving plate to feed your family. I always like to make small ones for the littles and larger ones for my big boys and men. Makes about 12 tortillas.
- 3 cups of flour
- 1 tsp sea salt
- ⅓ cup of coconut oil
- 1 cup of warm water
- Mix the flour and salt together in a large bowl
- Add in the coconut oil
- Stir until mixed and makes pea size balls in the dough
- Add the warm water and mix, then work the flour into the moisture for a smooth ball of dough
- Pinch off a piece of dough and either press in a tortilla press, or roll it out with a rolling pin.
- Lay tortillas on a hot cast-iron, ungreased griddle or skillet.
- Cook until lightly brown and bubbled, then flip over.