Chocolate Tortillas

Chocolate tortillas are made in the same way that corn tortillas are made, only cacao powder* is added into the mixture, or cocoa powder or carob powder can be used in place of the cacao powder if preferred. You can make all chocolate tortillas, or both corn and chocolate, then serve them warm on a platter. If making both, arrange one after the other for a delightful presentation.

Ingredients:

• 2 cups gluten-free Masa Harina corn flour
• 1/2 teaspoon Himalayan salt, finely ground
• 1/4 cup cacao powder
• 1 cup hot water, or adjusted amount
• 1 tablespoon fresh lime juice (optional)

Directions:

1. In a large bowl, mix together the Masa Harina corn flour, and salt. Mix in the cacao powder if you are making all the tortillas chocolate. If you want to make some chocolate and some corn, transfer 1 cup of the mixture into a separate medium bowl and mix into it half the amount of cacao powder, which equals 2 tablespoons.
2. Add the lime juice if using. If making both chocolate and corn tortillas, divide the amount between the two mixtures, which equals 1 1/2 teaspoons per mixture. Gradually add the hot water. Again, divide the amount if making both chocolate and corn, which equals 1/2 cup per mixture. Mix with a large wooden spoon. If making both chocolate and corn, clean the spoon before using it to mix the second mixture, so not to bring some of the corn mixture into the chocolate, or vice versa. If the dough is too dry or too sticky, add either a little more hot water or a little more flour and again mix with the wooden spoon. When cool enough to touch, continue mixing with clean hands. The dough should be firm yet pliable. Knead into a large ball, or two balls if making both chocolate and corn.
3. Divide into 2-inch balls, then flatten each according to the directions of your tortilla press. If you don’t have a tortilla press you can use a rolling pin to evenly flatten each ball between two pieces of wax paper. They should be about 6-inch round and a little less than 1/4-inch thick. If using a rolling pin you can sill make them perfectly round. Just flatten the dough, then place the rim of a bowl down on the flattened dough and use a butter knife to cut away the excess.
4. Place the tortillas, one at a time, in a heated cast iron skillet and cook on medium heat for about 2 minutes or until the top appears almost cooked. Flip and cook the other side for less than 2 minutes or until cooked through. Continue to cook the remaining flattened dough, stacking them when done on a plate and covering with a flipped plate to keep them soft, or placing them in a tortilla warmer. Arrange on a platter and serve with Vegan Taco Fixin’s, or turn them into a warp stuffed with lettuce and Vegan ‘Chicken’ Salad. or Vegan ‘Egg’ Salad.

Yield:
Makes about 12 tortillas

*Cacao powder is produced by cold-pressing unroasted cocoa beans. Cocoa powder and carob powder can be used in place of cacao powder in most recipes. Cocoa is the heated form of cacao. Carob is a legume that is heated and ground into a powder. Carob taste a little different than Cacao and Cocoa, but it doesn’t contain caffeine. There is a small possibility of cacao powder, cocoa powder, carob powder being manufactured in facilities that use milk or wheat in other products, so uncompromising vegans and people with celiac disease and gluten sensitivity may want to contact the manufacturers to be sure that the brands used are safe from cross contamination.

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