Whether you like to use tortillas to make wraps, tacos, pizzas, quesadillas, sandwiches, nachos or any other favorite meal, a good tortilla recipe is the foundation. But a tortilla recipe without corn or wheat can be hard to find. In this recipe, the humble potato is the star along with cassava and chickpea flour. The result is tasty and flexible tortillas you can make again and again.
Potatoes aren’t only versatile, they’re also high in potassium and rich in vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioactive form. Lysine is a powerful weapon against cancers, liver disease, inflammation, and the viruses such as Epstein-Barr and shingles that are behind rheumatoid arthritis, joint pain, autoimmune disease, and more. Potatoes will be your allies if you’re looking to fight any chronic illness—to fend off liver disease, strengthen your kidneys, soothe your nerves and digestive tract, and reverse Crohn’s, colitis, IBS, or peptic ulcers.
2-3 medium-sized potatoes, peeled and diced (yields 1 cups mashed)
1 1/2 cup cassava flour, more if needed
1/2 cup chickpea flour
1 tsp sea salt
1 tbsp - 1/4 cup warm water, if needed
1 tsp dried herbs (oregano, thyme, basil, rosemary)
Place the potatoes in steamer. Cover with lid and steam for 15-20 minutes, until tender. Remove and cool completely.
Place the potatoes in a food processor and blend until smooth. The mixture will be quite sticky. Measure out 1 cup of potato mash and leave the rest for another recipe.
Add the cup of mash to a large bowl with the cassava flour, chickpea flour, sea salt and herbs. Using a potato masher, mash until you get a crumbly mixture. Set the potato masher aside and working with your hands, add water a tablespoon at a time while kneading. Depending on the moisture content of the flours and potato mash you may not need to add any water at all.
Knead the dough until it is smooth and uniform, about 3-5 minutes. The dough must not be sticky at all - if it is, add more cassava flour. When ready, cut the dough into 4 even pieces.
Roll out each piece between two sheets of parchment paper to 1/8 inch thick. Keep the remaining pieces in plastic wrap so that they don’t dry out. Remove the top sheet and place the lid of a saucepan (7 inches in diameter) on top. Circle around the lid with a knife to create a tortilla shape. Remove the excess dough.
Place a non-stick pan on medium-high heat. Flip the tortilla onto the pan and carefully remove the parchment paper right away. If you leave it for too long the paper might stick to the dough.
Cook for 3-4 minutes on each side, until golden brown. Repeat with rest of the dough. Best kept at room temperature in an air-tight container.
Makes 4-5 medium-sized tortillas
For more on the healing properties of different foods, check out my #1 NY Times Bestselling book, Life-Changing Foods.
Learn more about how to heal from the New York Times bestselling book Cleanse To Heal.
This item posted: 12-Sep-2019
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