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Blessings!
   JR

​JR’s Gluten-free Tortilla Recipe
It's so easy to prep, cook, and eat this tortilla. It can be toasted to a good crunch or left soft and pliable. They rarely break as a taco.
I cook them, four at a time, on a 14” flat steel comal and a thin blade spatula, and a silicone spatula as a spreader. A griddle may work. Stainless steel didn’t work for me.
Half cup cassava flour
Half cup buckwheat flour
Half cup almond flour
Quarter cup olive oil
2 tablespoons thyme
Three-quarter teaspoon salt.
About 1 ¾ cup of water.
Mix the flours with a whisk. Combine water and oil and mix into a thin pourable batter. Pour 3” puddle and spread to 4-5” flat. Cook until firm enough to flip with a thin blade spatula. Continue to cook until desired; firm, opaque or crunchy. Try several of each. Makes about a dozen.
Enjoy with butter or JR’s Chorizo, or a veggie taco. 

I love spicy. I love easy and fast cooking. I use this chorizo to bump up the flavor in nearly any dish. Only one or two tablespoons per serving is all that's needed.

This spice mix is to create a hot and flavorful chorizo-type dish. It is best used to spice-up anything from eggs, burgers, salads, vegetables, or rice. Although it can be eaten alone, it's a little hot for most palates. It is gluten free since oregano is used to carry the spices. 
Ground beef, chicken, turkey or vegan, the spice mix is the same.

There two parts to this recipe: the spice mix, and pan mix. This recipe is for one or 1-1/2 pounds of ground meat, and 12 oz. of riced cauliflower. The vegan option is cauliflower, onions, and mushrooms.

Spice mix prep, in separate mixing container:
1/4 cup Ground Oregano 
1/16 cup CA pepper flakes
1/16 cup New Mexico or Cayenne chili powder
1/8 cup paprika (pref smoked)
3 tbsps. mustard (new addition)
Fresh garlic, diced (optional)
1 or 1/2 yellow onion, diced or onion powder (optional)
3 tbsps. apple cider vinegar
4 tbsps. coconut or olive oil 
1 or 2 tsp salt
Mix well. Stir in 1/4 cup hot water. Mix well and let steep for 4-5 minutes. 

Pan mix with meat:
In well oiled pan, drop in the riced cauliflower and cook slightly (3-4 minutes)
Add meat and break it up completely into "taco meat."
Pour spice mix and stir throughout the pan mix.
Add additional water if necessary to mix throughout the pan mix.
Cook high heat to reduce the mix. Stir occasionally and cook until mix reduces and begins to brown (slightly overcook).  Lower the heat slightly and begin to stir constantly. At this time, the spices will rise and fill the air. Prepare to sneeze and cough! Browning is the most important part to get the flavor to pop when JR's Chorizo added to your dishes. The drier the better to store in the freezer (3mo) or refrigerator (1mo) in a covered container. 

Pan mix vegan:
1 pound of riced cauliflower
1 pound diced mushrooms (optional)
1/4 pound dices tempeh (optional)
In well oiled pan, drop in the riced cauliflower and cook slightly (3-4 minutes)
Add mushrooms, onions and tempeh.
Pour spice mix and stir throughout the pan mix.
Add additional water if necessary to mix throughout the pan mix.
Cook high heat to reduce the mix. Stir occasionally and cook until mix reduces and begins to brown (slightly overcook).  Lower the heat slightly and begin to stir constantly. At this time, the spices will rise and fill the air. Prepare to sneeze and cough! Browning is the most important part to get the flavor to pop when JR's Chorizo added to your dishes. The drier the better to store in the freezer (3mo) or refrigerator (1mo) in a covered container. 

Edit:
Carmelita Chorizo has mustard.  It does smooth out the spice and flavor.