Keto taco Tuesdays are here! These keto tortillas can be fried up for crunchy tacos, cut up into chips, and hold up to the messiest of taco fillings. This recipe comes together in just minutes for a quick and easy weeknight dinner option.
Difficulty
Beginner
Ingredients
- Tortilla Ingredients:
- 85g (5oz) Pork Rinds
- 14g (2 tbsp) Konjac Gum
- 120g (1 cup) Almond Flour
- 5g (1 tsp) Salt
- 150g (3 large eggs) Eggs
- 150g (½ cup + 2 tbsp) Water
- 2g (1 tsp) Calcium Hydroxide
- Birria Taco Meat or Filling of Your Choice
Equipment
- Food Processor
- Tortilla Press
Timing
Active Time: 15 Minutes
Total Time: 15 Minutes
Yield
~ 16 Tortillas
Nutrition
- Whole Batch
- Fat: 97.1g
- Carbs: 39.1g
- Protein: 93.9g
- Fiber: 27g
- Net Carbs: 12.1g
- Per 30g (1 oz)
- Fat: 6g
- Carbs: 2.44g
- Protein: 5.8g
- Fiber: 1.6g
- Net Carbs: 0.75g
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Prepare Tortilla Batter
In a blender at the Pork rinds, Konjac gum, almond flour, and salt. Process until they are a coarse powder.In a separate container mixed together the water and calcium hydroxide.Add the eggs to the food processor and process until smooth, about one minute.Add the water and calcium mixture to the food processor and blend until combined.
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Create Tortillas
Measure the mixture into 30g balls. Use a 1 ounce ice cream scoop if you prefer to not weigh them.In between two sheets of wax paper press the tortillas in a tortilla press. If using parchment paper rather than wax paper, spray the parchment lightly with nonstick sprayOver medium heat place a sauté pan and toast the tortillas for one minute on each side.
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Store and Serve
Stack the tortillas and wrap them in plastic wrap. They will keep for up to seven days in the refrigerator or frozen for up to 1 month.These tortillas can be used for any purpose a traditional tortilla is used. They can even be fried in 350° oil until golden for a keto tortilla chip.
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Cook Tacos
When you are ready to make the tacos gently heat the pan back up to a simmer.In a separate large sauté pan over medium high heat, add 1 tablespoon of the orange fat. Place 1-2 tortillas into the pan, depending on the size of the pan. Make sure to coat the bottoms in the fat.Grate some fresh Oaxaca cheese over the top of the tortillas. Cook until the edges become crispy, and the cheese begins to melt. This should take about 1 minute.Use a fork to shred some birria meat and add ~1 ounce to each taco. Fold the tacos over and cook until crispy on each side. About 1 minute per side.Garnish the tacos with fresh onions, cilantro, and lime wedges. To finish the plate, add a small cup of the birria braising liquid. Garnish the liquid with onions and serve.
Summary
Recipe Name
Keto Tortillas & Chips
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
