paleo tortillas - good idea or nah?

Is it worth it to bother with fake versions of Mexican recipes? Or should you just save up some calories and eat the damn cheese and flour and sour cream once in a while?


We eat clean 6 days a week - lots of leafy greens, lean proteins and legumes. All generally great, but not super amenable to my favorite type of cuisine - cheesy, delicious Mexican and New Mexican dishes. There are loads of recipes on the internet about how to make healthier, cleaner versions of favorite dishes and they lead me to the question: are they worth the work or should I just wait until a “cheat day” and go full throttle with the real deal?


I decided to test the question with a recipe for Paleo Tortillas to make a basic ground beef taco. The recipe for the “tortillas" is below. The verdict follows.


Ingredients:
1 cup finely ground blanched almond flour or sesame seed flour
1 cup tapioca flour
½ teaspoon fine sea salt
¼ cup light tasting olive oil
¼ cup warm water (or more if needed)

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Directions:
1. Combine almond flour, tapioca flour and sea salt into a medium sized mixing bowl. Whisk together.
2. Add the light oil to the flour mixture and stir until incorporated into the flour. Add the water to the bowl and stir until well combined.
3. Move dough to a cutting board and knead the dough for about 1 minute (the dough should be moist but not sticky)
3. Heat a large skillet over medium-high heat. Separate the dough into 8 pieces, knead each piece with your hands for about 30 seconds, then roll each piece into a ball and place the balls back in the mixing bowl.
4. Place a ball between two pieces of parchment paper and flatten with a rolling pin.
5. Put tortilla into hot skillet and cook until bubbly, about 30 seconds to 1 minute.
6. Flip the tortilla over and cook the other side for another 30 seconds to 1 minute.
Repeat with each dough ball.


Separately:
- Cook the ground beef with your favorite taco seasoning
- Make some guacamole
- Pull out some fresh salsa
- Make a little green salad


So, the whole operation took about an hour end to end. Frying each dough ball one by one takes a while, but the rest (that I conveniently skipped over) is all super simple. Apologies for the lame picture - it was tough to make this one look appetizing.


OK, so almond flour, tapioca flour, and not much else…. how was the taste and texture?


To be honest, it was just ok. We ended up using the “tortillas” as tostadas since they weren’t actually very soft and bend-y. They also tasted very nutty due to the almond flour. 

Frank verdict:
Save it for cheat day. Not worth it.
The time and effort worth it to make a Mexican Paleo recipe isn’t worth the loss in flavor and texture. So, nah.