Tortillas and Hard Taco Shells (keto, grain free and sugar free)

Tortillas and Hard Taco Shells (keto, grain free and sugar free)

August 1, 2019 29 By William Morgan


welcome to Keto meals and recipes dot com,
this video will demonstrate how to make
an amazing substitute for Mexican corn
tortillas and hard taco shells
and this recipe is also keto, sugar-free, and
gluten-free, the macronutrient ratio for
this recipe is 3.2 to 1, with 4.8 grams of total carbs
of which 4.4 grams is
soluble and insoluble fiber, and leaves
only 0.4 grams of net carbs per serving,
the great thing I like about this recipe specifically
is that a lot of the
ingredients are very nutrient dense
so let’s begin, first combine the dry
ingredients which are almond flour,
flax seed meal, coconut flour, psyllium husk,
and stir to combine, add the salt and
also pre melt the coconut oil, then add
the glucomannan which acts as a binding
agent and adds a lot more fiber to this
recipe as well, stir again, pour the water
into your mixing bowl and stir to
combine with the dry ingredients
then pour in the melted coconut oil and use
your whisk or your hands to mix the ingredients
after kneading the dough, let
it rest for 30 to 60 minutes
this will allow the water to be absorbed by the
dry ingredients, and will make the dough
much easier to work with, after the dough
has rested form a ball and cut it into
six or eight wedges, depending what size
tortillas you’re making
take one of the wedges and roll it into
a ball, I would recommend you work on a
parchment-lined work surface, or use a
silicon mat, then cover the ball with
parchment and use a rolling pin to press
it into a very thin layer, remove the top
parchment and press out the shape, after
pressing out the shape remove the ragged dough
but save this for another tortilla,
how many tortillas you can make with
this dough will depend on the size of
the tortillas you want to make
and how thin you roll out each tortilla,
in this first example I’m using a pot
lid that is 24 centimeters or nine and a
half inches in diameter, so I made about
six extra-large tortillas which are
great for making quesadillas
because these large tortillas are more fragile,
after rolling them out leave them on the parchment
transfer the entire thing onto
a baking sheet, there’s no need to lift
the tortillas off the parchment, before
placing the baking sheet in the oven
make sure that your oven has been
preheated to 400 degrees Fahrenheit or
200 degrees Celsius, but while it’s
baking keep an eye on the tortillas as
each oven is a bit different, bake for
about 8 minutes until they just started
turn golden in color, in the next part of
the demonstration I used a bowl with a
diameter of 20 centimeters or seven and
three-quarter inches, and I made about
eight tortillas, I usually make this size
for the dirtiest to be used for soft tacos or burritos
you can bake these tortillas in the oven
as you did for the larger ones
or you can pan fry them on your stovetop,
pre-heat your skillet and when the
skillet is very hot butter it, then place
your tortilla in the skillet and let it
fry for about one to two minutes, and
then flip the tortilla with a wide
spatula and let it fry the second
side for one to two minutes
because you’re using butter these tortillas will
have a nice buttery taste to them
before I forget I’d like to mention that this
tortilla crust can also be used to make
a personal pan pizza, this crust as
opposed to the pita crust has a bit of a
more multigrain taste and texture, now to
have some fun
I’ll make the hard taco shells like the
old El Paso stand and stuff shells
when you’re pressing out the dough I would
recommend that you’d make it relatively thin
so that the shells will be nice and
crispy and have a good crunch to them
you should pre-heat your oven to 400
degrees Fahrenheit or 200 degrees Celsius
for the hard taco shell cutouts,
I used the pot lid that was 15 centimeters
or 6 inches in diameter I
can usually make about 12 hard taco shells
but how many shells you get will
depend again on how thinly you’ve spread
out the dough and what size you make
your cutouts, before placing your
tortillas on the rack, lay down the
parchment paper and then place the
tortilla on the parchment paper, so that
the exact center is horizontal over the
three rungs and the rest is hanging down
on either side, if you don’t use a
parchment liner that your tortillas will
stick and break when you try to remove them
I make the flat part of the hard
shell about three to four centimeters or
one-and-a-half inches wide, which by the
way is exactly the distance if you use
three rungs of the oven rack, for this
video I use this rack because it was
much easier to demonstrate with, but I
usually do place them directly on my
oven rack, place the rack with the
tortillas in the middle position of your
preheated oven and bake for 8 to 10
minutes, or until the tortillas are a
deep golden brown but make sure they’re
not burning, the shells will be soft when
you take them out
the oven, to have them cool don’t remove
them right away but suspend the rack by
placing four tall glasses underneath it
and letting them air dry on your counter,
if I took them off the rack before they
harden completely, the sides would lean
towards the inside and make the opening
more narrow, I placed either a crumpled
aluminum foil roll to prevent the
narrowing of the opening, or I use my
spice container to prevent the sides from
collapsing as I’m showing here, another
example this tortilla dough can be used
for is to make taco cups, you make them
in the same way you do the tortillas
except you use a smaller diameter cut
out, and by using the underside of the
silicon muffin pan to shape the cups, if
you don’t have a silicon muffin pan and
are using a middle one make sure you
line the bottom of the muffin pan with parchment
otherwise when you try to
remove the cups they will stick and
probably crack as you try to remove them,
make sure that your oven has been
preheated to 400 degrees Fahrenheit
or 200 degrees Celsius, place in the
middle position of your preheated oven
and bake for 8 to 10 minutes, so do try
this recipe and taste for yourself how
great the tortillas, the hard taco shells,
and the cups really taste, enjoy. Until
next time thank you for watching
the link for the printable recipe is in the
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