As a huge cassava lover I am fully onboard with anything cassava related, so when the hubby wanted some tacos I gave one of my newly purchased gluten free flours a good ole try to see what I could possibly come up with and the end result was one of the most delicious soft shell tortillas I have ever eated. The cassava root, has been a staple in many cultures around the world, from Latin America to Africa, the Caribbean and beyond. Known for its light texture and subtle flavor, cassava flour is a fantastic alternative to traditional wheat flour, making it perfect for those with gluten sensitivities or anyone seeking healthier options.
In addition to being gluten-free, cassava flour is rich in carbohydrates and provides a good source of energy. It’s also packed with fiber, which supports digestive health and helps keep you feeling full and satisfied. This versatile ingredient can be used to create a variety of delicious wraps, tortillas, and baked goods, allowing you to enjoy your favorite dishes without compromising on taste or texture.
In this recipe, we’ll show you how to make mouthwatering gluten-free cassava flour tortillas, the perfect accompaniment to juicy NY strip steaks and fresh pico de gallo. These tortillas not only enhance the flavors of your meal but also bring a delightful chewiness that makes every bite a pleasure. Get ready to discover the delicious possibilities of cassava flour and elevate your cooking with this nutritious alternative
INGREDIENT DETAILS
Cassava Flour
- Description: A gluten-free flour made from the cassava root, known for its light texture and mild flavor.
- Uses: Commonly used in gluten-free baking and as a thickening agent. It gives the tortillas a unique flavor and texture.
Hot Water
- Description: Used to hydrate the cassava flour and bring the dough together.
- Purpose: The heat helps to create a pliable dough, making it easier to roll out the tortillas.
Grapeseed Oil
- Description: A light oil extracted from grape seeds, known for its high smoke point and mild flavor.
- Uses: Used for brushing the cling wrap and cooking the steaks and tortillas, providing moisture and preventing sticking.
Salt
- Description: A mineral that enhances flavor in food.
- Uses: Used to season the steaks and the tortilla dough, balancing flavors.
NY Strip Steaks
- Description: A tender cut of beef from the short loin, known for its rich flavor and juiciness.
- Uses: The main protein in the dish, seasoned for added flavor.
Taco Seasoning
- Description: A blend of spices typically including chili powder, cumin, garlic powder, and paprika.
- Uses: Adds a spicy, savory flavor to the steaks.
Shredded Lettuce
- Description: Fresh, crisp lettuce, often used as a topping.
- Uses: Provides crunch and freshness to the assembled tortillas.
White Sauce
- Description: A creamy sauce, which can vary in ingredients (e.g., mayonnaise-based or yogurt-based).
- Uses: Adds richness and moisture to the finished dish.
Pico de Gallo
- Description: A fresh salsa made from diced tomatoes, onions, cilantro, lime juice, and jalapeños.
- Uses: Adds freshness and a burst of flavor to the tortillas.
INGREDIENT & ALTERNATIVES
Cassava Flour
- Alternatives:
- Almond flour (for a nutty flavor; may require additional binding)
- Coconut flour (requires more liquid; has a distinct flavor)
- Gluten-free all-purpose flour (check for a blend that includes xanthan gum)
Hot Water
- Alternatives:
- Warm broth (adds extra flavor)
- Warm milk (for a richer dough)
Grapeseed Oil
- Alternatives:
- Olive oil (has a stronger flavor; great for cooking)
- Avocado oil (high smoke point and mild flavor)
- Coconut oil (adds a slight coconut flavor)
Salt
- Alternatives:
- Sea salt or kosher salt (different textures, but similar effects)
- Garlic salt or onion salt (adds additional flavor)
NY Strip Steaks
- Alternatives:
- Ribeye steak (richer and fattier)
- Sirloin steak (leaner but still flavorful)
- Chicken breasts or thighs (for a lighter protein option)
Taco Seasoning
- Alternatives:
- Homemade spice blend (mix chili powder, cumin, garlic powder, onion powder, and paprika)
- Fajita seasoning (for a slightly different flavor profile)
- Cajun seasoning (for a spicier kick)
Shredded Lettuce
- Alternatives:
- Shredded cabbage (adds crunch and can be more flavorful)
- Spinach (for a nutrient boost)
- Arugula (for a peppery flavor)
White Sauce
- Alternatives:
- Greek yogurt (for a healthier, tangy option)
- Sour cream (creamy and tangy)
- Avocado crema (blended avocado with lime and salt for a fresh touch)
Pico de Gallo
- Alternatives:
- Store-bought salsa (for convenience)
- Chopped tomatoes with onion and lime juice (a simple version)
- Roasted salsa (for a smoky flavor)
For this recipe you will also need
Teri’s Taco Seasoning – TACO SEASONING
Teri’s PIco de Gallo – SALSA (PICO DE GALLO)
Teri’s Garlic Sauce – GARLIC SAUCE
STEAK TACOS WITH CASSAVA FLOUR TORILLAS (GLUTEN FREE)
Description
Gluten-free cassava flour tortillas, the star of this recipe. Made from finely ground cassava, these tortillas boast a soft, pliable texture that perfectly cradles your favorite fillings. The subtle flavor of the cassava definitely complements the savory spices of the juicy NY strip steak, creating a harmonious balance of flavors.Each bite offers a satisfying chew, while the tortillas maintain their integrity, making them ideal for wrapping. Topped with fresh pico de gallo, bursting with vibrant tomatoes, zesty lime, and crisp onions, these tortillas elevate your meal to a new level of freshness. Add a drizzle of my creamy white sauce for an extra layer of richness, and you have a perfect combination of taste and texture that will leave your taste buds dancing.
STEAKS
CASSAVA FLOUR TORTILLAS
Instructions
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Trim the steaks, pat them dry, and top with salt and taco seasoning, rubbing the seasoning into the steaks. Flip and repeat on the other side. Let sit while you bring your cast iron skillet to high/smoking temperature.
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Add the grapeseed oil and lay the steaks into the skillet, placing them gently away from you. Cook for 4-5 minutes, then flip and cook for a further 4 minutes on the other side. (Cooking time will vary based on type of steak, thickness of steak and your desired levels of done-ness.
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Remove the steaks from the skillet and let them rest while you prepare the tortillas.
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In a small mixing bowl, add 1 cup of cassava flour and a pinch of salt, and mix well. Using a mixing spoon, add the hot water and bring the dough together.
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Let the dough cool slightly before kneading on a floured surface for 1-2 minutes. Place it back into your bowl and set aside to rest for 10-15 minutes.
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Cut the dough into 4 equal pieces and place them on a cutting board. Cover the cutting board with cling wrap and lightly brush the surface of the wrap with oil.
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(At this time, preheat your skillet or baking stone on low-medium heat.)
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Roll one piece of dough into a ball and place it on the oiled cling wrap. Cover the top of your dough with another piece of cling and roll it out using a rolling pin to about â…› inch thickness.
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Use a bowl to cut the dough into an even 6-inch circle.
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Lightly grease your skillet or baking stone with a small amount of oil. Lift one end of the cling wrap and place the dough into your palm while gently peeling the cling off the back of your tortilla.
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Gently place the tortilla into the skillet and allow it to cook for 30 seconds. Lightly oil the top of the tortilla before flipping it and cooking on the other side until it starts to brown slightly. Flip again to brown the other side. (Your tortilla may puff up slightly; once both sides have browned, remove it from the pan.)
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Repeat with the remaining dough to make 5-6 tortillas.
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Slice up your steaks, add lettuce, pico de gallo, and steak to the tortillas, and top with white sauce. Enjoy
Note
- Steak Temperature: For best results, let the NY strip steaks come to room temperature for about 30 minutes before cooking. This helps them cook more evenly.
- Seasoning: Don't be shy with the taco seasoning. Rub it in thoroughly to ensure the steaks are well-flavored.
- Skillet Temperature: Make sure your cast iron skillet is properly preheated to high or smoking temperature before adding the oil and steaks. This helps achieve a good sear.
- Cooking Time: Cooking times can vary based on the thickness of the steaks and your desired doneness. Use a meat thermometer if you're unsure. For medium-rare, aim for an internal temperature of about 130°F (54°C).
- Resting Steaks: Let the cooked steaks rest for at least 5 minutes before slicing. This allows the juices to redistribute, making the meat more tender and juicy.
- Dough Consistency: The dough for the tortillas should be soft and slightly tacky. If it feels too dry, add a little more water; if too wet, sprinkle in a bit more cassava flour.
- Rolling Tortillas: When rolling out the tortillas, keep the thickness uniform for even cooking. If the dough sticks, use a little extra flour on the rolling surface.
- Cooking Tortillas: Cook the tortillas quickly on high heat. They should only take about 30 seconds per side. Watch for them to puff slightly and develop light brown spots.
- Storage: If you have leftover tortillas, store them in an airtight container in the refrigerator. They can be reheated in a skillet or microwave.
- Customization: Feel free to customize toppings! Add cheese, avocado, or other vegetables based on your preference.
