It’s a tortilla, it’s an sopapilla, a chimichanga? Or a taco bell taco shell…

I have no clue what I just made.  I initially was trying to make tortillas, but the consistency is SO different. My husband and I cannot put our fingers on it, but we both agree that they are good and have some serious potential. They have a consistency that seems like pie crust to me, but my husband insists that they taste and feel just like those deep fried taco shells that they put taco salads into at Taco Bell.  I think he meant this as a compliment.  I’m trying to figure out what to make that would go well… They are NOT flexible like tortillas. I think it’s something one should try and then decide what foods would accompany. I think I might try to make a breakfast tostada or something of that nature.  I will report back after further experimentation. Pictured below are the breads with guacamole and with some cashew butter and honey.  I REALLY loved them with the honey.

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Ingredients:

  • 1 cup almond meal (I use Honeyville Farms since it is much finer than others)
  • 1 3/8 cup tapioca flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 4 Tbsp light olive oil
  • 6 Tbsp warm water
  • Lard or other fat (I think lard is the best choice here for this great consistency)

Method:

In a medium bowl, combine dry ingredients. Mix olive oil into the dry ingredients with a fork (it will be lumpy). Add the water and mix again. Knead by hand and form into approximately 1.5 inch balls (add more tapioca flour if still sticky). If you have a tortilla press, dust wax paper with tapioca flour and place the ball on top. Put a piece of wax paper over top and press to desired thickness. If you do not have a tortilla press, flatten the ball between two pieces of wax paper that have been dusted with tapioca flour. Over medium-high heat, melt about 1 Tbsp of lard. Make sure that it is up to temperature before adding the dough. Cook for about one minute on each side. Remove tortilla (or whatever it is) to a plate. Before cooking each tortilla, remember to add a bit of lard and get it up to temperature each time.

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