New toys…. getting a new breadmaker has sent me I’ll admit, a bit breadmaker-tastic. I made wheat free pizza base, normal pizza base, gluten free bread, normal bread and these tortilla wraps all in one weekend.
Having chatted about Mexican food and sampled some Nacho’s recenltly I had a desire to make fajitas…. which turned into Enchiladas just for ease of cooking and eating. I haven’t made something like this for ages due to the need to have wheat free wraps. Pure laziness!
With a little more time on my hands I set about creating and was very pleased with the results. These were thicker than they should have been but that is just down to my rolling skills. They cooked well and worked well with the enchilada mix, no sogginess and no falling apart. A success.
- 75g rice flour
- 75g cornmeal
- 50g tapioca starch
- 1 tbsp xanthum gum
- Water to bind
- Mix the flours and xanthum gum together, then gradually add the water a bit at a time until you have made a soft but not sticky dough. I did this in a bread machine but it could easily be done by hand.
- Knead the dough then turn onto a floured board, and roll out to a thin round.
- Heat a non stick pan and cook each wrap for a few minutes on each side, the edges will start to curl up when they are ready to be turned.
- If using for enchiladas leave them to cool a little then fill with the mixture (mine was spicy chicken, peppers and mushrooms), top with salsa and cheese, bake for 15-20 minutes at Gas Mark 4.