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.
- 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