Best Keto & Paleo Tortillas, Taco Shells & Nachos
Calories 190kcal
Ingredients
- 1 cup almond flour (100 g / 3.5 oz)
- 3/4 cup flax seed meal (100 g / 3.5 oz)
- 1/4 cup coconut flour (100 g / 3.5 oz)
- 2 tablespoons psyllium husks (100 g / 3.5 oz)
- 2 tablespoons chia seeds (100 g / 3.5 oz)
- 1 teaspoon salt (100 g / 3.5 oz)
- 1 cup water (100 g / 3.5 oz)
- 2 tablespoons lard (100 g / 3.5 oz)
- 1 teaspoon paprika (100 g / 3.5 oz)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon lemon zest
- 1/4 cup pesto (100 g / 3.5 oz)
Instructions
- Place the flaxmeal, coconut flour, almond flour and psyllium husks into a bowl.
- For best results make sure you use whole psyllium husks.
- Using whole husks makes the tortillas more compact and flexible.
- This is different from my Ultimate Keto Buns where you need to use psyllium husk powder.
- Add any of your favourite seasonings.
- Add the ground chia seeds.
- To grind them, use a blender and pulse until powdered.
- I prefer using my Bamix immersion blender with the dry mill because it's easy to clean.
- Pour in the water and mix until well combined using your hands.
- If needed, add a few more tablespoons of water.
- Be careful not to use too much, or the dough will get too sticky and difficult to roll.
- Let the dough rest in the fridge or on the kitchen counter for up to an hour.
- Remove from the fridge and cut the dough into 6 equal pieces.
- Place a piece of the dough between two pieces of baking paper and roll out until the dough is very thin.
- Alternatively, use a nonstick silicon covered roller and a silicon mat like I did.
- Use a 20 cm / 8 inch lid or bowl to cut out the tortillas.
- Repeat with the remaining dough and the cut-offs until you get 10 tortillas.
- If you have any dough left, use it for making nachos.
- To make Tortillas: Preheat a heavy-bottom pan greased with just 1 teaspoon of ghee or lard.
- Place the tortillas, one at a time, on top of the hot pan and cook over a medium heat on one side for 1-2 minutes until lightly browned.
- Turn on the other side and cook for 30-60 more seconds.
- Don't overcook or the tortillas will become too crispy and will lose their flexibility.
- Grease more when needed and repeat for the rest of the tortillas.
- To make Tortilla Bowls: Preheat the oven to 200 °C/ 400 °F.
- Place the raw tortillas over a small heat-resistant bowl lined with baking paper and fold the edges round it to create a bowl shape.
- Lining the bowl is very important to prevent the dough from sticking.
- Place in the oven and bake for about 10 minutes until the top is lightly browned.
- To make Taco Shells: Cut small pieces of baking paper and place the tortillas on top.
- Place over a grid in the oven and turn the oven on.
- Make sure you make them wide enough so you can later fit the filling.
- Cook until the oven reaches 200 °C/ 400 °F and then cook for further 5-8 minutes or until crispy.
- First time I made them, they were quite narrow (see below) so I now use one more grid to fit more filling in without breaking the shell.
- Once you have your taco shells done, you can use them in this recipe: Best Keto & Paleo Tacos To make Tortilla chips / Nachos: Roll out the dough and use a knife to cut triangular shaped nachos.
- Place on a pan greased with ghee or lard and cook on a medium heat for ~ 3 minutes on each side or until golden.
- Unlike tortillas, you should make the nachos crispy.
- You can also follow this recipe if you prefer to make them in the oven.
- When done, leave them to cool down.
- To prevent the tortillas from getting too dry, place in an airtight container.
- Store at room temperature for 2-3 days, in the fridge for up to a week, or you freezer for up to 3 months.?
Originally posted 2019-02-20 17:05:33.
