Lunchables are such a fun item for kids, but we haven’t seen any brand name or off-brand options in our area that are gluten free. But being able to make our own is easy – even when making the tortillas from scratch!
Fresh tortillas are some of the yummiest things around. But if that is intimidating or you don’t have the simple ingredients needed, use store-bought.
Since the homemade tortillas are hot and undercooked when pressed into the muffin tin, they finish cooking and get crispy in the oven. The cook time would not need to be changed for the store-bought versions as they are usually slightly undercooked out of the package and meant to be warmed up.
If you are buying tortillas for this, look for the tiny street taco versions to fit into the pan nicely. The regular corn tortillas are about 8 inches across, and they will get awkward when pressed into the muffin tin.
When checking the dough, make sure that it is not too wet or will not come off the plastic between the tortilla press and the dough. I like to use a plastic zippered food storage bag.
If you accidentally make it too wet and it sticks, add a little more masa to the dough and knead it by hand until you get a mixture that almost crumbles apart.
A tip for pressing the still hot tortillas in. Use three fingers on two hands to press them gently but firmly into the pan. One finger tends to break through the tortilla.
For the fillings, use any fillings you desire. I didn’t have meat to add to these, but it would be perfect for leftover taco meat. Kids don’t usually care if it is hot or cold, so this is perfect for a lunch box. Just make sure the tortillas cool completely before putting them into a baggie, or they will get soggy from the steam.
For gluten free ingredients, look at this article I wrote on if tacos are gluten free (spoiler alert: these are!)
- For the tortillas:
- 1 cup Masa Flour
- 1/2 cup water
- pinch of salt
- For the fillings:
- refried beans
- salad or lettuce
- sour cream
- To make the tortillas, add the masa flour to a bowl with the salt and add the water. Mix by hand or in a stand mixer until it comes together. Add more by teaspoons if it isn't quite sticking.
- Flatten the tortillas using a tortilla press or heavy flat bottomed pan. Use about 1 1/2 tablespoons of dough to make one tortilla, or make tortillas that are about 4 inches across.
- Cook in a cast iron pan if available, use any frying pan if not.
- Let cook 30 seconds per side and then push into a greased muffin tin.
- Bake for 10-15 minutes at 350 degrees Fahrenheit or until tops start looking brown and crispy.
- Add whatever toppings you enjoy in your taco salad, a suggestion is above in the ingredients, and enjoy!