15 Almond Flour Tortilla Mexican Recipes

Almond flour tortillas have changed the game for anyone eating low-carb, gluten-free, or grain-free. They roll, fold, and hold up to fillings the same way a flour tortilla does — without the wheat, without the blood sugar spike, and with a genuinely good flavor that works with every Mexican filling you already love.

Every recipe here starts with the same base almond flour tortilla recipe. From there, it’s tacos, enchiladas, quesadillas, burritos, tostadas, and more — all the Mexican classics, built on a tortilla that actually works.

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The Base Recipe: Almond Flour Tortillas

Make these first. They take about 20 minutes and can be stored in the fridge for up to five days or frozen for three months. All 15 recipes below use these tortillas.

Makes: 8 tortillas | Time: 20 minutes

Ingredients

• 2 cups blanched almond flour (finely ground, not almond meal)
• 2 tbsp psyllium husk powder
• 1/2 tsp salt
• 1/2 tsp garlic powder (optional, for savory tortillas)
• 2 tbsp olive oil or avocado oil
• 6 to 8 tbsp warm water (add gradually)

Instructions

1. Whisk almond flour, psyllium husk powder, salt, and garlic powder together in a large bowl.
2. Add olive oil and mix with a fork until crumbly.
3. Add warm water 1 tablespoon at a time, mixing after each addition, until a soft, pliable dough forms. It should hold together without cracking when pressed and not stick to your hands. The psyllium husk needs a minute to hydrate — don’t add too much water too fast.
4. Divide dough into 8 equal balls.
5. Place one dough ball between two sheets of parchment paper. Press flat with your hand, then roll out with a rolling pin to about 7 to 8 inches in diameter and 1/8-inch thickness. Work slowly — almond flour dough is more delicate than wheat dough. If the edges crack, press them back together and continue rolling.
6. Heat a dry skillet or cast iron pan over medium-high heat. Cook each tortilla for 1.5 to 2 minutes per side until light golden spots appear and the surface looks dry. Adjust heat if they’re browning too fast.
7. Stack cooked tortillas under a clean kitchen towel — the steam keeps them pliable.
8. Use immediately, or cool completely before storing in an airtight container with parchment between each one.

Tips:

• Blanched almond flour (not almond meal) gives the smoothest, most pliable result.
• Psyllium husk is what binds the dough and gives it flexibility — don’t substitute or skip it.
• If tortillas crack when folding, they’re either too cold or too thin. Warm them briefly in the skillet or microwave before using.
• For a larger tortilla (burrito-size), make 6 balls instead of 8 and roll slightly thicker.

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1. Carne Asada Tacos

Thin-sliced grilled steak in char-marked almond flour tortillas with fresh pico de gallo, avocado, and cotija. The classic.

Servings: 4 | Time: 30 minutes + marinating

Ingredients

Carne Asada:

• 2 lbs flank steak or skirt steak
• 1/4 cup olive oil
• 3 tbsp fresh lime juice
• 3 tbsp fresh orange juice
• 5 garlic cloves, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp oregano
• Salt and pepper

Pico de Gallo:

• 3 roma tomatoes, finely diced
• 1/2 white onion, finely diced
• 2 jalapeños, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh lime juice
• Salt to taste

For serving:

• 8 almond flour tortillas
• 2 avocados, sliced
• 1/2 cup cotija cheese, crumbled
• Fresh cilantro
• Lime wedges

Instructions

1. Whisk marinade ingredients. Score the steak lightly and place in a zip bag with marinade. Refrigerate for at least 2 hours or overnight.
2. Make pico de gallo: combine all ingredients, season with salt, and let sit at room temperature for 20 minutes.
3. Heat a cast iron grill pan or outdoor grill to very high heat. Remove steak from marinade and pat off excess. Grill for 4 to 5 minutes per side for medium-rare. Rest for 10 minutes, then slice very thinly against the grain.
4. Warm tortillas in a dry skillet for 30 seconds per side.
5. Load tortillas with sliced carne asada, pico de gallo, avocado slices, cotija, and cilantro. Serve with lime.

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2. Chicken Tinga Tacos

Smoky, chipotle-braised shredded chicken over almond flour tortillas with pickled red onions and Mexican crema. This filling is fast, deeply flavored, and works for a crowd.

Servings: 4 | Time: 35 minutes

Ingredients

Chicken Tinga:

• 2 lbs boneless skinless chicken thighs
• 2 chipotle peppers in adobo sauce, plus 2 tbsp sauce
• 1 can (14.5 oz) crushed tomatoes
• 1 medium white onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp cumin
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper

Pickled Red Onions:

• 1 red onion, very thinly sliced
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tsp salt
• 1/2 tsp monk fruit sweetener

For serving:

• 8 almond flour tortillas
• 1/2 cup Mexican crema or sour cream
• Fresh cilantro
• Lime wedges

Instructions

1. Make pickled onions: bring vinegar, water, salt, and sweetener to a boil. Pour over sliced onions in a jar. Let cool, then refrigerate. They’re ready in 30 minutes and keep for weeks.
2. Heat olive oil in a large skillet or pot over medium-high heat. Cook sliced onion for 5 minutes until softened. Add garlic, cumin, and oregano, cook for 1 minute.
3. Add chipotle peppers, adobo sauce, and crushed tomatoes. Stir to combine.
4. Add chicken thighs, nestling into the sauce. Cover and cook on medium-low for 20 minutes until cooked through.
5. Remove chicken and shred with two forks. Return to sauce and stir to coat. Simmer uncovered for 5 minutes until sauce thickens and coats the chicken. Season with salt.
6. Warm tortillas. Fill with chicken tinga, pickled onions, crema, and cilantro.

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3. Shrimp Tacos with Mango Avocado Salsa

Chili-lime shrimp on almond flour tortillas with a sweet-bright mango and avocado salsa. Light, fast, and genuinely excellent.

Servings: 4 | Time: 20 minutes

Ingredients

Shrimp:

• 2 lbs large shrimp, peeled and deveined
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper

Mango Avocado Salsa:

• 1 large mango, diced (or 1.5 cups frozen mango, thawed and diced)
• 1 avocado, diced
• 1/4 red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• Salt to taste

For serving:

• 8 almond flour tortillas
• 2 cups green cabbage, finely shredded
• Mexican crema or sour cream
• Lime wedges

Instructions

1. Combine mango salsa ingredients and refrigerate until serving.
2. Toss shrimp with all spices, lime juice, olive oil, salt, and pepper.
3. Heat a skillet or grill pan over high heat. Cook shrimp for 1 to 2 minutes per side until just pink and curled. Do not overcook.
4. Warm tortillas. Layer with shredded cabbage, shrimp, and mango avocado salsa. Finish with a drizzle of crema and a squeeze of lime.

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4. Cheese and Bean Quesadillas

Melted cheese and seasoned black beans in a crisped almond flour tortilla — satisfying as a quick dinner or a side. The tortilla gets a slightly different texture when crisped with butter in the pan.

Servings: 4 | Time: 20 minutes

Ingredients

• 8 almond flour tortillas
• 2 cups shredded Mexican cheese blend or Oaxaca cheese
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 2 tbsp butter or ghee
• Salt and pepper

For serving:

• Sour cream or Mexican crema
• Fresh guacamole or sliced avocado
• Salsa
• Pickled jalapeños

Instructions

1. In a small bowl, mash half the black beans roughly with a fork. Mix with whole beans, cumin, paprika, garlic powder, salt, and pepper.
2. Heat 1/2 tablespoon of butter in a skillet over medium heat.
3. Place one tortilla in the pan. Spread a layer of bean mixture on one half. Top generously with shredded cheese. Fold the other half over to close.
4. Cook for 2 to 3 minutes until the bottom is golden and crispy. Carefully flip and cook another 1 to 2 minutes. The almond flour tortilla is more delicate when folded — use a wide spatula and press gently.
5. Remove and cut into wedges. Repeat with remaining tortillas.
6. Serve with crema, guacamole, and salsa.

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5. Enchiladas Rojas

Almond flour tortillas filled with cheese and chicken, rolled tight, covered in a smoky red chile sauce, and baked until everything melts together. These hold up to the sauce better than you’d expect.

Servings: 4 | Time: 50 minutes

Ingredients

Red Enchilada Sauce:

• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 4 garlic cloves
• 1/2 white onion, roughly chopped
• 1.5 cups chicken broth
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tbsp avocado oil
• Salt to taste

Filling:

• 3 cups cooked shredded chicken (rotisserie works perfectly)
• 2 cups shredded Oaxaca or Monterey Jack cheese, divided
• 1/4 cup white onion, finely diced

For serving:

• 8 almond flour tortillas
• Mexican crema
• Fresh cilantro
• White onion, diced
• Cotija cheese

Instructions

1. Make the sauce: toast dried chiles in a dry pan for 30 seconds per side until fragrant. Place in a bowl, cover with boiling water, and soak for 15 minutes until softened.
2. Drain chiles and blend with garlic, onion, chicken broth, cumin, and oregano until completely smooth. Strain through a fine mesh sieve.
3. Heat avocado oil in a saucepan over medium heat. Add strained sauce and cook for 5 minutes, stirring, until it darkens slightly. Season with salt.
4. Preheat oven to 375°F. Mix shredded chicken with 1 cup of cheese and diced onion. Season with salt.
5. Dip each tortilla briefly in the warm enchilada sauce to coat. This softens it slightly and infuses flavor. Fill with a generous amount of chicken-cheese mixture and roll tightly. Place seam-side down in a baking dish.
6. Pour remaining sauce over the enchiladas. Top with remaining cheese.
7. Bake for 20 to 25 minutes until cheese is melted and sauce is bubbling.
8. Top with crema, cilantro, diced white onion, and cotija before serving.

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6. Fish Tacos with Chipotle Slaw

Baked or pan-seared white fish in almond flour tortillas with a smoky chipotle cabbage slaw and fresh lime. The slaw does most of the work here.

Servings: 4 | Time: 25 minutes

Ingredients

Fish:

• 1.5 lbs mahi-mahi, cod, or tilapia fillets
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1 tbsp olive oil
• Salt and pepper

Chipotle Slaw:

• 3 cups green cabbage, finely shredded
• 1/4 cup purple cabbage, shredded
• 3 tbsp mayonnaise
• 1 tbsp sour cream
• 1 to 2 chipotle peppers in adobo, minced
• 1 tbsp apple cider vinegar
• 1 tsp lime juice
• Salt to taste

For serving:

• 8 almond flour tortillas
• 1 avocado, sliced
• Fresh cilantro
• Lime wedges

Instructions

1. Make chipotle slaw: mix mayonnaise, sour cream, chipotle, vinegar, and lime juice. Toss with shredded cabbage. Taste and adjust heat and seasoning. Refrigerate until serving.
2. Pat fish dry. Mix spices together and coat fish on both sides with the spice mixture. Season with salt.
3. Heat olive oil in a skillet over medium-high heat. Cook fish for 3 to 4 minutes per side until golden and cooked through. Flake into large chunks.
4. Warm tortillas. Fill with chipotle slaw, flaked fish, and avocado slices. Finish with cilantro and a squeeze of lime.

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7. Breakfast Burritos

Scrambled eggs, chorizo, peppers, and cheese rolled in a big almond flour tortilla. Make them ahead, wrap in foil, and reheat all week.

Servings: 4 | Time: 25 minutes

Ingredients

• 4 large almond flour tortillas (burrito-size — make 6 balls instead of 8 when rolling)
• 8 large eggs
• 8 oz Mexican chorizo, casing removed
• 1 red bell pepper, diced
• 1/2 white onion, diced
• 1 cup shredded cheddar or Monterey Jack
• 2 tbsp butter
• Salt and pepper

Optional add-ins:

• 1/2 cup black beans
• Diced jalapeño
• Mexican crema or hot sauce
• Sliced avocado

Instructions

1. Cook chorizo in a large skillet over medium-high heat, breaking apart, until browned and cooked through, about 6 minutes. Remove and set aside, leaving some fat in the pan.
2. Add bell pepper and onion to the same pan. Cook for 4 to 5 minutes until softened. Remove and set aside.
3. Beat eggs with salt and pepper. Melt butter in the skillet over medium-low heat. Add eggs and scramble slowly, folding gently, until just set and still slightly glossy. Remove from heat.
4. Warm tortillas in a dry skillet or microwave (10 to 15 seconds) until pliable.
5. Layer eggs, chorizo, peppers and onion, and shredded cheese in the center of each tortilla. Add any optional fillings.
6. Fold in the sides, then roll tightly from the bottom up like a burrito.
7. Optional: return to a dry skillet seam-side down for 1 to 2 minutes to seal and crisp the exterior.

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8. Birria Tacos (Consommé Tacos)

The crispy dip-in-broth taco that took over the internet — made with slow-braised beef in a rich ancho-guajillo broth, dipped in the braising liquid and crisped on the griddle. Almond flour tortillas hold up beautifully to the dip.

Servings: 6 | Time: 3 hours

Ingredients

Birria Beef:

• 3 lbs beef chuck roast, cut into large chunks
• 4 dried guajillo chiles, toasted, soaked, and seeded
• 3 dried ancho chiles, toasted, soaked, and seeded
• 2 dried chiles de árbol (for heat)
• 1 white onion, halved
• 6 garlic cloves
• 2 roma tomatoes
• 1 tsp cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 4 cups beef broth
• 2 tbsp apple cider vinegar
• Salt

For serving:

• 12 almond flour tortillas
• 2 cups shredded Oaxaca or Monterey Jack cheese
• 1 white onion, finely diced
• 1/2 cup fresh cilantro, chopped
• Lime wedges
• Sliced radishes

Instructions

1. Toast dried chiles in a dry pan, 30 seconds per side. Soak in boiling water for 15 minutes. Drain.
2. Blend softened chiles with onion, garlic, tomatoes, cumin, oregano, paprika, cinnamon, pepper, and 1 cup beef broth until completely smooth.
3. Season beef chunks generously with salt. Sear in batches in avocado oil in a Dutch oven over high heat until browned on all sides.
4. Add blended chile sauce, remaining beef broth, and apple cider vinegar. Bring to a simmer, cover, and braise over low heat for 2 to 2.5 hours until beef is completely tender and shredding easily. (Alternatively, use an Instant Pot on high pressure for 45 minutes.)
5. Remove beef and shred. Reserve the braising liquid (consommé) in a bowl for dipping.
6. To assemble: dip each tortilla briefly in the warm consommé. Place in a hot skillet or griddle over medium-high heat. Add shredded cheese to one half and top with shredded birria beef. Fold over and cook for 2 to 3 minutes until crispy and cheese is melted. Flip and cook another 1 to 2 minutes.
7. Serve with a small bowl of hot consommé for dipping, topped with diced onion and cilantro. Add radishes and lime on the side.

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9. Carnitas Tacos

Low-and-slow braised pork carnitas — tender, juicy, and crisped under the broiler just before serving. Pile onto almond flour tortillas with guacamole and pickled onions.

Servings: 8 | Time: 3 hours

Ingredients

Carnitas:

• 4 lbs bone-in pork shoulder
• 1 orange, halved
• 1 lime, halved
• 1 white onion, quartered
• 8 garlic cloves, smashed
• 2 tsp cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp chili powder
• Salt and pepper

Simple Guacamole:

• 3 ripe avocados
• 2 tbsp fresh lime juice
• 1/4 white onion, finely minced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• Salt to taste

For serving:

• 12 to 16 almond flour tortillas
• Pickled red onions (see Recipe 2)
• Fresh cilantro
• Lime wedges
• Salsa verde

Instructions

1. Preheat oven to 300°F.
2. Mix cumin, paprika, oregano, chili powder, salt, and pepper. Rub all over pork shoulder.
3. Place pork in a Dutch oven or heavy roasting pan. Add onion, garlic, and squeeze the orange and lime over the pork, then add the spent halves to the pot. Add 1 cup water.
4. Cover tightly and braise in the oven for 2.5 to 3 hours until meat is falling off the bone.
5. Remove pork and shred. Spread on a foil-lined baking sheet. Spoon a few tablespoons of braising liquid over the top to keep it moist.
6. Broil on high for 4 to 5 minutes until the edges are caramelized and crispy. Watch closely.
7. Make guacamole: mash avocados to your preferred texture. Fold in lime juice, onion, jalapeño, cilantro, and salt.
8. Warm tortillas. Top with carnitas, guacamole, pickled onions, and cilantro. Serve with lime and salsa verde.

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10. Chicken Enchiladas Verdes

Shredded chicken rolled in almond flour tortillas, covered in a bright tomatillo green sauce, and baked with cheese. Tangy, fresh, and completely satisfying.

Servings: 4 | Time: 50 minutes

Ingredients

Salsa Verde:

• 1.5 lbs tomatillos, husked and halved
• 1/2 white onion, quartered
• 3 garlic cloves
• 2 jalapeños or serranos, halved (seeded for less heat)
• 1/4 cup fresh cilantro
• 1 tbsp fresh lime juice
• Salt to taste

Filling:

• 3 cups cooked shredded chicken
• 1 cup shredded Monterey Jack, divided
• 1/2 cup Mexican crema
• Salt and pepper

For serving:

• 8 almond flour tortillas
• Extra crema
• Diced white onion
• Fresh cilantro
• Cotija cheese

Instructions

1. Make salsa verde: arrange tomatillos, onion, garlic, and jalapeños on a foil-lined baking sheet. Broil on high for 7 to 10 minutes until charred in spots. Let cool slightly. Blend with cilantro and lime juice until smooth. Season with salt.
2. Mix shredded chicken with half the shredded cheese, crema, and 1/3 cup of salsa verde. Season with salt.
3. Preheat oven to 375°F. Spread a layer of salsa verde in the bottom of a baking dish.
4. Fill each tortilla with the chicken mixture and roll tightly. Place seam-side down in the dish.
5. Cover with remaining salsa verde and shredded cheese.
6. Bake for 20 to 25 minutes until cheese is golden and sauce is bubbling.
7. Serve with crema, diced onion, cotija, and cilantro.

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11. Al Pastor Tacos

Marinated pork cooked at home on the stovetop with pineapple — the sweet-smoky-spicy taco that made street food famous. Served in almond flour tortillas with pineapple chunks and white onion.

Servings: 4 | Time: 30 minutes + marinating

Ingredients

Al Pastor Pork:

• 2 lbs boneless pork shoulder, sliced very thinly (freeze for 20 minutes to make slicing easier)
• 3 dried guajillo chiles, toasted, soaked, and seeded
• 2 chipotle peppers in adobo sauce
• 1/2 cup pineapple juice (from a can of pineapple chunks)
• 3 garlic cloves
• 2 tbsp white vinegar
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• Salt

For serving:

• 8 almond flour tortillas
• 1 cup fresh or canned pineapple chunks
• 1/2 white onion, finely diced
• Fresh cilantro
• Salsa verde or red salsa
• Lime wedges

Instructions

1. Blend softened guajillo chiles, chipotle peppers, pineapple juice, garlic, vinegar, cumin, oregano, paprika, and 1 teaspoon salt until completely smooth.
2. Toss thinly sliced pork in the marinade. Cover and refrigerate for at least 2 hours or overnight.
3. Heat a large cast iron skillet or griddle to very high heat. Cook pork in batches — don’t crowd the pan — for 2 to 3 minutes per side until charred at the edges and cooked through.
4. In the last minute, add pineapple chunks to the pan and let them caramelize.
5. Warm tortillas. Top with al pastor pork, caramelized pineapple, diced white onion, and cilantro. Serve with salsa and lime.

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12. Veggie Fajita Wraps

Bell peppers, onions, zucchini, and mushrooms seasoned with fajita spices and cooked over high heat until charred and sweet — wrapped in almond flour tortillas with guacamole and sour cream. A complete dinner with no meat needed.

Servings: 4 | Time: 25 minutes

Ingredients

Fajita Vegetables:

• 3 bell peppers (mixed colors), thinly sliced
• 1 large red onion, thinly sliced
• 2 medium zucchini, cut into strips
• 8 oz cremini mushrooms, sliced
• 3 tbsp olive oil
• 1.5 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper

For serving:

• 8 almond flour tortillas
• 1 cup shredded Monterey Jack or pepper jack
• Guacamole or sliced avocado
• Sour cream or crema
• Salsa
• Lime wedges
• Fresh cilantro

Instructions

1. Mix all fajita spices together.
2. Toss vegetables with olive oil and spice mix. Season with salt and pepper.
3. Heat a large cast iron skillet or grill pan over very high heat until smoking. Cook vegetables in a single layer without stirring for 3 to 4 minutes to get a good char. Then stir and cook for another 3 to 4 minutes until tender with caramelized edges. Work in batches if needed — crowding the pan steams instead of chars.
4. Warm tortillas. Fill with fajita vegetables and shredded cheese. Fold and serve immediately with guacamole, sour cream, salsa, and lime.

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13. Chicken Fajita Tacos

The fajita made for the tortilla — seasoned chicken strips and charred peppers and onions. This version uses a proper fajita marinade so the chicken has as much flavor as the vegetables.

Servings: 4 | Time: 30 minutes + marinating

Ingredients

Chicken Fajitas:

• 2 lbs boneless skinless chicken thighs or breasts, cut into strips
• 3 bell peppers (mixed colors), sliced
• 1 large white onion, sliced
• 3 tbsp olive oil, divided
• 3 tbsp lime juice
• 4 garlic cloves, minced
• 1.5 tsp cumin
• 1 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp oregano
• Salt and pepper

For serving:

• 8 almond flour tortillas
• Sour cream or crema
• Guacamole
• Shredded cheese
• Fresh lime and cilantro
• Salsa

Instructions

1. Marinate chicken strips in 2 tablespoons olive oil, lime juice, garlic, and all spices for at least 30 minutes.
2. Heat remaining olive oil in a large cast iron skillet over high heat. Cook chicken strips in a single layer for 3 to 4 minutes per side until cooked through with charred edges. Remove and set aside.
3. In the same pan, add bell peppers and onion. Cook over high heat for 5 to 6 minutes until charred and softened.
4. Return chicken to the pan and toss everything together for 1 minute.
5. Warm tortillas. Load with chicken fajita mixture. Serve with crema, guacamole, cheese, lime, and salsa.

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14. Tostadas with Spicy Ground Beef

Almond flour tortillas baked or pan-fried until crispy, then layered with seasoned ground beef, refried beans, lettuce, tomato, and cheese. A tostada that actually crunches.

Servings: 4 | Time: 30 minutes

Ingredients

Crispy Tostada Shells:

• 8 almond flour tortillas
• Olive oil spray or 2 tbsp olive oil

Spicy Ground Beef:

• 1.5 lbs ground beef (80/20)
• 1/2 white onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne (adjust to taste)
• 2 tbsp tomato paste
• 1/4 cup beef broth or water
• Salt and pepper

Toppings:

• 1 cup refried beans, warmed (check for GF label)
• 2 cups romaine lettuce, shredded
• 2 roma tomatoes, diced
• 1 cup shredded cheddar or Cotija
• Mexican crema or sour cream
• Pickled jalapeños
• 1 avocado, sliced or guacamole

Instructions

1. Make tostada shells: preheat oven to 375°F. Brush both sides of each tortilla lightly with olive oil (or spray). Arrange on baking sheets and bake for 8 to 10 minutes, flipping halfway, until golden and crispy. They will crisp further as they cool. Alternatively, shallow-fry in a skillet in 1/4 inch of avocado oil for 1 to 2 minutes per side until golden.
2. Cook ground beef with onion in a skillet over medium-high heat until browned, about 7 minutes. Add garlic, chili powder, cumin, paprika, and cayenne. Cook for 1 minute. Add tomato paste and broth. Stir and cook for 3 minutes until thickened. Season with salt.
3. Spread each tostada with a layer of warm refried beans.
4. Top with spicy ground beef, shredded lettuce, tomatoes, cheese, crema, pickled jalapeños, and avocado.
5. Serve immediately — tostadas soften quickly under the toppings.

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15. Huevos Rancheros

Crispy almond flour tortillas topped with a smoky ranchero tomato sauce and fried eggs. A classic Mexican breakfast that works just as well for dinner.

Servings: 4 | Time: 30 minutes

Ingredients

Ranchero Sauce:

• 1 can (28 oz) fire-roasted diced tomatoes
• 1/2 white onion, roughly chopped
• 3 garlic cloves
• 2 jalapeños, halved (seeded for mild)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• Salt to taste

For serving:

• 8 almond flour tortillas (baked crispy — see tostada method above)
• 8 large eggs
• 1 cup shredded Monterey Jack cheese
• 1 can (15 oz) black beans, drained, warmed, and seasoned with cumin and salt
• 1 avocado, sliced
• Mexican crema
• Fresh cilantro
• Lime wedges
• Cotija cheese

Instructions

1. Make ranchero sauce: blend fire-roasted tomatoes, onion, garlic, and jalapeños until mostly smooth (a little texture is good). Heat olive oil in a saucepan over medium heat. Add sauce, cumin, chili powder, and smoked paprika. Cook for 10 to 12 minutes, stirring occasionally, until sauce darkens and thickens. Season with salt.
2. Bake or pan-crisp almond flour tortillas until firm and golden (see Recipe 14 tostada method).
3. Fry eggs in butter or olive oil to your preferred doneness. Season with salt and pepper.
4. Assemble: place two crispy tortillas on each plate. Spread with warm black beans. Spoon ranchero sauce generously over the beans. Top each tortilla with a fried egg.
5. Scatter shredded cheese over the eggs (the heat will soften it). Top with avocado, a drizzle of crema, cilantro, and cotija.
6. Serve with lime wedges.

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Tips for Working with Almond Flour Tortillas

Keep them warm. Almond flour tortillas cool and stiffen quickly. Stack them under a clean kitchen towel or in a tortilla warmer immediately after cooking. Cold tortillas crack when folded — a quick 10-second warm in the microwave or 30 seconds in a dry skillet brings them back.

Don’t skip the psyllium husk. This is the binder that makes the dough flexible rather than crumbly. Xanthan gum can substitute in a 1:1 ratio if needed, but psyllium husk gives the best texture.

Use finely ground blanched almond flour. Coarser almond meal will make the tortillas grainy and more prone to cracking. Super-fine blanched almond flour — the kind that feels almost powdery — rolls smoothly and holds together well.

Roll between parchment. Almond flour dough sticks to surfaces more than wheat dough. Always roll between two sheets of parchment paper for clean results.

For crispy applications, bake before filling. For quesadillas, tostadas, and huevos rancheros, baking or pan-crisping the tortillas first ensures they hold their structure under heavy toppings and sauces. This step is worth the extra few minutes.

Scale the base recipe for the week. The tortilla dough takes 20 minutes and stores well. Double or triple the base recipe, cook them all at once, and store in the fridge. Reheat as needed throughout the week — they’re ready faster than a trip to the store.