Gluten-Free Cilantro Infused Tortillas

If there is one thing that I miss the most since our new gluten-free lifestyle it is flour tortillas. I have never been a fan of the texture of store bought corn tortillas and they can be so finicky to work with that I had always avoided them entirely. On my quest for gluten-free ingredients I came across a bag of Maseca instant corn masa flour in my local grocery store. The directions for making homemade tortillas seemed simple enough and having been without a proper soft taco shell for months I thought that I would give it a go.

That evening I made all of our usual taco trimmings and nervously followed the directions on the bag to make my own tortillas. The batter was easy, only 3 ingredients. I didn’t have a tortilla press so I used a heavy bottomed skillet and a rolling pan to flatten my tortilla dough. They weren’t exactly pretty little circles but they would work. I heated my cast iron skillet and I began cooking the tortillas. Turns out they were pretty darn good!  Aside from the fact that they were more oval than circle my family raved about how much better they tasted than the corn tortillas we had been purchasing at the store. Todd liked them so much that he brought home a tortilla press and warmer a few nights later to ensure that we would have perfectly round, warm tortillas the next time I set out to make them.

I have been experimenting with my bag of Maseca ever since. Last night I decided that I would like to give making flavored tortillas a try and I am so glad that I did. It was really easy and I was able to put my new tortilla press into action. The beautiful little green tortillas that were the result of this experiment were a HUGE hit at the dinner table! 

Cilantro Infused Corn Tortillas:

2 cups Maseca, instant corn masa flour

1 1/2 cups water

3 cups loosely packed chopped cilantro (1 large bunch)

1/4 tsp. salt.

Place the cilantro and water into a blender and blend for approximately 1 minute. Allow the mixture to steep in the refrigerator for 20-30 minutes then strain the liquid through a fine mesh sieve using a  spatula to press all of the liquid out of the pulp. This cilantro “tea” will replace the water in the batter for the corn tortillas. You need 1 1/4 cups of the tea to make the tortillas you can add more water to the tea if you need to.

In a large mixing bowl combine the Maseca, salt and 1 1/4 cups of the cilantro tea and mix thoroughly until dough is formed. Use your hands and knead the mixture for about a minute. The dough should be soft, if it feels too dry and crumbly knead in a little more of the tea or water 1 tablespoon at a time.

Divide dough into 16 equal balls that are a little larger than a golf ball. Cover with a damp cloth to keep the dough from drying out. Line a tortilla press with two sheets of thick plastic wrap or parchment paper. Press each ball between the plastic until the tortilla is about 5-6 inches across. Carefully set aside, separating each tortilla with a small square of plastic or parchment to prevent sticking and repeat the process until all of the dough has been pressed.

Preheat an ungreased griddle or cast iron skillet over medium-high heat. Cook tortillas one at a time for 50 seconds. Flip and cook the other side for an additional 50 seconds. Place in a lined tortilla warmer or cover with a cloth napkin and repeat until all of the tortillas have been cooked. 

7 Comments

  1. Pingback: Black Bean Tacos with Cilantro Infused Tortillas « Beard & Bonnet

  2. Anja August 5, 2012 at 2:52 am

    Hey, i just found your blog and am excited to read more. Do you happen to have a gluten-free, corn-free tortilla recipe by any chance? I do not digest corn very well and still have not found a gf tortilla recipe but I looove them so much!

    Reply
    1. Beard + Bonnet August 5, 2012 at 5:33 am

      Hi Anja, I am so glad that you found us! I haven’t tried to make gluten and corn free tortillas myself yet. I decided to scout the internet this morning and see what I could come up with for you. I found an interesting recipe here, http://surefoodsliving.com/2011/02/gluten-free-corn-free-tortilla-recipe/, that uses rice and split peas. I am a big fan of both of those ingredients so we may be giving this recipe a whirl ourselves. Also, in the book Gluten-Free Baking Classics by Annalise Roberts, there is a great recipe for gluten free flour tortillas that uses brown rice flour. The recipe calls for corn starch but, I feel positive that you could swap it out for potato starch and it would be fine. I hope this helps!

      Reply
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  4. Happy Little Feet September 1, 2012 at 11:29 pm

    These look fantastic. They look so soft. I am excited to try the recipe

    Reply
    1. admin September 2, 2012 at 9:56 am

      Thank you so much!

      Reply
  5. Joy September 12, 2014 at 12:01 pm

    Sometimes my husband asks me what gluten filled food item I miss the most. A warm flour tortilla is always on the top of my list= there’s NOTHING like it. I really struggle with the taste of corn tortillas so we just end up making a burrito bowl or using tortilla chips as a base for Mexican food unless it’s enchiladas, and I can handle the taste of corn tortillas then. Looking forward to trying something new with this recipe : )

    Reply

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