Tacos are lovely. They are in the top 10 list of foods I wish to consume. I get a genuine little girl pleasure each time I eat one. The problem is that their shells are normally composed of either wheat (obviously off-limits for someone with a gluten intolerance) or corn (which I tend to inflate with after eating. Bad balance of omega 3’s and 6’s? I don’t know. Don’t feel right.)
My feet are killing me, and if I hear “bordel” (meaning “what a mess”) from one more French person I will throw a severe 2-year old tantrum. I’ve had to work the room service shift at The Park Hyatt the past few weeks. This does include Valentine’s day, leaving my boyfriend with whiskey and friends and me smelling like the 200 scallops I had to clean. (Romantique, non?)
The problem with France — amongst
many a few things (I’m turning French! I’m complaining!)– is that they have no good Mexican restaurants. And no good tortilla shells in stores. Which means no good tacos.
Le sigh. I mean… ay carumba.
Taco loving friends, I’ve found a remedy. This alimentary absence has turned out to be profitable in the realm of taste as I was forced to devise my own tortillas at home. And evidently they are amazingly tasty without wheat or corn! It turned out to be a little Mexico in my bitty studio apartment. My Parisian boyfriend loved it (without knowing what the real ones taste like, poor guy), and I found flavors of home.
corn and gluten-free tortillas
Corn Free, Dairy Free, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter
Child Friendly, Gourmet, Pre-preparable, Serve Cold, Serve Hot
Combine all flours and salt in large bowl. Whisk in water. Let sit 15 minutes before cooking.
In large skillet, heat about 1/2 tbs. oil over medium-high/high heat. You want the pan to be pretty hot so the tortilla lifts up from the pan but do not want to smoke the oil. To cook, ladle in about 1/4 cup batter and move the pan around to make it flat in a circle. Cook until all of it is bubbling (much like a pancake), then flip with a spatula. Cook on other side until golden brown on bottom side, and let rest on a plate. For bigger taco shells, ladle in a larger quantity of batter.
Once you have pre-cooked all of the shells, pour enough oil into a pan to make about a 3” bath of oil in a saucepan. Heat over medium heat. (You now have a home fryer.) Using tongs, cook 1/2 of the pre-cooked tortilla to create a hard side of the taco shell. Repeat with the other side, folding into a shell shape. Fry until browned and crisped. Let rest on a paper-towel lined plate. Repeat with the remainder of shells. Salt to taste.