Tag Archives: tacos

Breads, Mexican/Spanish Recipes, Recipes

Low Carb, for real, tortillas

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Photo: flax tortillas with filling

Because this recipe for flax meal tortilla wraps seems so incredibly simple, I had to try it. As I’ve been experimenting with various ways to make a suitable substitute for a corn tortilla, which is too high in carbohydrates, I hadn’t found one that worked well for me until now.

This does not taste exactly like a corn tortilla, but it is close enough to satisfy my taste buds. It looks like one, acts like one, and even works in my tortilla press although it did want to stick to the waxed paper. If you want to push it a little more, you could add one tablespoon of corn meal in place of one tablespoon flax meal. This would add 7.7 carbs to the recipe or 1.9 carbs per tortilla.

As of yet, I haven’t tried to fry it after cooking it, but I will get to that soon and update this post on how well this works.

The recipe is a keto one. I found it at ketovale.com. I made an adjustment to suit my seasoning tastes, but it is basically the same.

photo: flat flax tortilla

Flax Meal Tortillas

1 cup golden Flaxseed Meal
1/4 cup boiling Water
1/2 tsp Onion Powder
1/2 tsp Garlic Powder
1/2 teaspoon Cajun Spice
1/2 tsp salt

In a bowl, mix flax seed meal, salt, and the spices. Add the boiling water and stir until the flax pulls together into a ball. If it is too dry, add another tablespoon of boiling water. Make sure all the flax is mixed in. It will absorb the water. Form into a ball and refrigerate at least 30 minutes.

If you have a tortilla press, place wax paper or parchment paper, sprayed with cooking spray, on the bottom of the press. Divide the dough into four equal-sized balls. Place one in the middle of the tortilla press, place another sheet of waxed paper or oiled parchment over the top of the dough, Lower the press lid and press it down until the dough is flattened.

Heat a flat pan or griddle to medium heat, spray with cooking oil and cook for about 3 minutes on each side. The tortilla should be lightly browned.

If you don’t have a tortilla press or want to make a larger tortilla, use a rolling pin to roll the dough out on a bread board until it is thin. Use a plate to cut the dough to the desired size. Re-roll any excess and repeat until all the dough is gone.

Or you can break the dough into balls, and roll each ball out to the size you want, cut around the plate, and set the excess aside. This way, you aren’t working the dough too much.

Use immediately or wrap and store in the refrigerator until ready to use. Makes four 6 to 7-inch tortillas

Nutrition Information per tortilla:
Calories: 122 Fat: 9.0 g Net Carbs: 0.5 g Protein: 6.1 g

Mexican/Spanish Recipes, Poultry

A Twist on the Taco

I made tacos a few days ago and had quite a bit of leftover meat since I had planned to do tacos a second time. Instead, I decided to do something similar that I called a Taco Lasagna.  Easy to make and it tastes delicious. If you have leftover taco meat, it’s a great way to use it. If you want, you could add in a layer of red beans or pinto beans, but that adds a few more carbs to the count.

Taco Lasagna

6 oz. Salsa Taquera
3 Whole Wheat Low Carb Tortillas
10 oz. Ground beef, lean
6 oz Chorizo
1 tablespoon Taco Seasoning
1 cup Mexican Style Cheddar Jack, shredded
1 cup shredded Iceberg Lettuce
1 medium Red Ripe Tomato, chopped
1/4 cup Ricotta Cheese

Preheat the oven to 350 degrees (F.).

In a skillet, cook the ground beef and chorizo until lightly browned. Drain off an excess oil, then add 1/4 cup water and the taco seasoning. Stir together and cook until the meat is almost done. Remove from heat.

In a pie pan or a cake pan, put two tablespoons of salsa on the bottom. Warm the tortillas, one at a time, over the stove in a pan with a little oil. Place one tortilla on top of the salsa, then spread two tablespoons of the ricotta cheese over the top. Spread 1/2 of the meat over the top of the ricotta, add two more tablespoon of salsa over the top and sprinkle 1/3 of the cheese on top. Place the next tortilla on top and repeat with the ricotta, meat, salsa and cheese. Place the last tortilla on top and pour the rest of the salsa over it and sprinkle the rest of the cheese on top.

Bake in the oven for 35 to 40 minutes until the cheese is melted and getting browned. Remove and let cool for about 10 minutes while you get the lettuce out and chop the tomatoes. Cut into quarters and serve one quarter with lettuce and tomatoes. Add optional sour cream and avocado if you wish.

Makes 4 servings.

Nutritional information per serving:
Calories: 568.2 Fat: 43.5 g Net Carbs: 7.8 g Protein: 34.7 g

Book News, Book Nook, Healthy Life, Mexican/Spanish Recipes, Recipes

New Cookbook, New Series Launched

coverLC15-Mexican2_96

I’m excited to launch a new series of little cookbooks that I call Low Carb 15.  Simply, it is a little cookbook with fifteen recipes covering one subject or category with delicious adapted to low carb recipes.  Since it is almost Cinco de Mayo, I launched with one of my favorite food types — Mexican Food!

I love it and have had to come up with adapted recipes to help keep me in maintenance mode.  I sure don’t want to go back up in weight and it is a struggle all the time to not fall off the low carb path and indulge in some of the great food out there. Sure, I do fall off now and then, but I always try to snap back to the low carb intake. But it’s my mission to these days to try to adapt as many recipes for favorite foods to a low carb version.

This booklet has fifteen great recipes for tried and enjoyed Mexican and Tex-Mex food.  It includes two recipes for soup, two for desserts, one for a spicy cheesy cornbread made with low carb flours, and the rest are main course items.  A few of the recipes have been posted on this blog, but there are several new, never posted ones that are exclusive to this book.

The booklet is only available on eBook.  At the moment, it is available from Smashwords (see widget above) and Amazon Kindle. It will be available on iBooks, Barnes and Noble, and Kobe soon.

So check it out and treat yourself to a copy.  If you like it, please review it. Thanks.  And happy Cinco de Mayo!