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I really love making homemade tortillas; the process is rewarding and therapeutic for me. If you do not have a tortilla press, stop reading this now and go to your nearest Mexican market to pick one up, they are inexpensive and save a ton of time making tortillas and even pita bread!

I have been experimenting lately in search of a gluten free alternative to flour tortillas, besides just plain corn.  I tried a 100% brown rice tortilla, but the flour did not hold together enough to come cleanly out of the press. Next, I tried using quinoa flour, which was not bad, but a little too dense.  Then I tried mixing the brown rice flour with just a little masa harina, and that really did the trick.  The tortillas held together nicely, and were still light and soft like a tortilla should be.

The only thing about these tortillas is the flavor of the rice is really strong, not in a bad way, but just in an obviously this is rice way.  The flavor made me think of an Asian rice dish, so I decided to go with it and create an Asian inspired taco with a wasabi aioli and sesame crusted tofu.  To top it off I put some avocado, chives, cilantro, and baby carrots that I pulled while thinning out my garden.  The carrots were a lovely addition, but you could also use a little grated carrot, or some sprouts would be nice.

The process of making tortillas may seem tedious at first, but it is a breeze once you find a good rhythm.  I work with a big ball of dough, pinching off smaller pieces and making the tortillas in an assembly line.  While one is in the skillet cooking, I am pinching off another piece and pressing it.  This keeps the process moving and cuts down on the down time.

Brown Rice Tortillas

  • 1 ½ cups brown rice flour
  • ½ cup masa harina
  • ½ teaspoon salt
  • ¾ cup hot water

Heat a large cast iron skillet or griddle over medium heat.  In a large bowl, whisk together the rice flour, masa, and salt.  Pour in the water and stir until the dough starts to come together, and then knead with your hands until a smooth ball of dough forms.  Pinch off a piece of dough and form a golf ball sized ball, place it in the tortilla press, and then into the skillet for 30 seconds per side. Place the cooked tortilla on a plate and cover with a towel to keep warm. Continue this process until the dough is gone, and be sure to keep the big ball of dough covered with a damp towel so that it does not dry out in the process.

Wasabi Aioli

  • ¼ cup vegenaise
  • 1 tablespoon prepared wasabi
  • 1 clove garlic, minced
  • 1 tablespoon fresh squeezed lime juice
  • Whisk all ingredients together in a small bowl

Sesame Crusted Tofu

  • 1 16oz package extra-firm tofu, pressed to remove all liquid (wrap in a tea towel and place between two plates, put something heavy like your tortilla press on top, and let sit 15 minutes)
  • ½ teaspoon salt
  • ¼  cup sesame seeds
  • 2 tablespoons peanut oil
  • 1 tablespoon sesame oil

After pressing the tofu dry, cut it in half widthwise and sprinkle with salt.  Spread the sesame seeds out on a plate and press each piece of tofu into the seeds to coat.  Heat the oil in a large skillet over medium heat, add the tofu and cook about 3 minutes per side.  Move the tofu to a cutting board and slice into strips.

To assemble the tacos, spread the aioli on a tortilla, top with the tofu and choice of toppings.  This times, I added chives, cilantro, avocado, and baby carrots.  Let me know if you have any other ideas.   – Jenny