Texas Breakfast Tacos

Preparation info
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Appears in
The Everyday Art of Gluten-Free: 125 Savory and Sweet Recipes Using 6 Fail-Proof Flour Blends

By Karen Morgan

Published 2014

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These tortillas are good simply warmed in a dry skillet and eaten with a side of charro beans, or with a dab of butter, but are extra delicious when loaded with classic breakfast taco fillings. Make a double batch of the tortillas here for quesadillas (see the variation), enchiladas, or whatever you like. You can substitute vegetable shortening for the lard, but the flavor just won’t be the same.

For the best results, let the dough rest for at