Fruit Tacos with Chocolate Tortillas – Recipe For Gluten Free Or Wheat Chocolate Tortillas.

 

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We have been eating rather a lot of these babies and nobody has been complaining. The husband did complain a little because he wasn’t so keen on the corn version. Miss and I had no issue and preferred them to the flour version.

I think the biggest factor in the taste being chocolatey and yum is the quality of the cocoa. Using the Equagold Premium Dutch Cocoa  certainly improved  the chocolate flavour.

As with any bread the recipe does depend on the weather. Don’t be afraid to add a touch more water  or a bit more flour to get the dough to the right consistency. You want a slightly sticky, almost gummy dough.

For rolling them out I used my tortilla press. I put the ball between greaseproof paper , pressed it and then rolled it a little more. If you don’t have a press just roll it between the greaseproof paper sheets.

Please let me know if this recipe works for you or not and if you did anything differently.

Thanks,

Muffin Mum.

Chocolate Tortillas GF and Wheat. - Muffinmum.com

  • Servings: 6-8 tortilla
  • Print

1 c masa or white bread flour

2 tbsp Cocoa

2 tbsp icing sugar

Pinch salt

1 tbsp flavourless oil (canola/coconut etc)

1/2 c water

In a medium size bowl mix flour, cocoa, salt and icing sugar.

Give it a good stir with a fork to break cocoa lumps up.

Add oil and stir while slowly adding water.

The dough should start to come together as you stir.

As it starts balling get your hands in there and bring it together into one clump.

You may need to add a little more water to make this happen.

Give the dough a good knead, either in the bowl or out on a lightly floured surface.

Knead until it gets a shine and kind of feels like chewing gum.

Leave to rest for 5 minutes and keep covered.

Roll into 6 -8 balls, I weighed each ball out to 25g.

Get your dry fry pans heating on a medium heat.

Lightly flatten a ball and play between greaseproof sheets.

Either press with tortilla press or roll until roughly 10 cm in diameter.

When your first ball is made place it in dry preheated fry pan.

Prepare your next ball and keep an eye on the pan.

Turn the chocolate tortilla when you can see the edges look dry and cook the other side. They only take a couple of minutes to cook and look more like the top of a cake when done.

Place cooked tortillas in a folded clean tea towel to keep warm.

Carry on until they are all cooked.

Serve with fruit and cream.

Enjoy

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