Who doesn’t love crispy taquitos? These are made with my no-corn paleo tortillas lightly fried in coconut oil and then baked to crispy perfection.
8 Paleo Tortillas (I used my Paleo no-corn Tortillas, but you can substitute any you like)
2 Chicken Breasts or Thighs
1/2 tsp Oregano
1/2 tsp Onion Powder
1/2 tsp Cumin
1/2 tsp Sea Salt
Serve with Salsa, Guacamole and Cashew Cream Sauce
Cook the chicken with the spices. I like to put it in a crock pot with a little bit of water, (just to keep it from burning) and the spices along with the salt. I cook it on high for 4 hours or if I am going out for the day on low for 8 hrs. You could also boil the chicken or bake it. You just want to have it cooked and shredded before assembling the taquitos.
Pre-heat the oven to 350 degrees.
In a pan large enough to place the tortillas, add enough coconut oil so that it is about 1/4 in deep. Heat on medium until it is hot enough to fry the tortilla. If you place a little piece of tortilla in the oil, it should immediately start to bubble. Once the oil is hot enough, lightly fry the tortillas one at a time, only 10-15 seconds at a time. You only want to soften them up a bit, not fry them until they are crispy. Let the tortillas drain on a place covered with paper towel until you are ready to assemble the taquitos.
Assemble the taquitos by placing about 1 T of shredding chicken into the center of a tortilla, then roll it up and place it on a baking sheet. Do this until all of the tacos are ready. Then place in the preheated oven and bake for 30 min, turning once half way through the baking time. If they are not crispy enough after 30 min, give them another 5 min or so. Serve with a side of salsa, guacamole and cashew cream sauce. Enjoy!
My sister in law’s mother in Guadalajara Mexico makes the most amazing green rice using a poblano chile. The rice is cooked in a beautiful poblano chile, onion broth and then topped with Mexican cheese and Mexican cream. It is delicious. The Poblano give it am amazing flavor without being too spicy. I wanted to recreate it using cauliflower and change it ever so slightly to make it Paleo friendly.
1 Head of Cauliflower
1 Poblano Chile
1/2 Medium Yellow Onion
1/2 tsp Sea Salt
1/4 c Chicken Stock
1 T Coconut Oil
3 T Cashew Cream
In a blender or food processor, bled the Poblano Chile, Onion, Sea Salt, and Chicken Stock. Grate the cauliflower either with a hand grater or in the food processor. Heat the coconut oil over medium heat and add the Poblano Chile mixture. Heat until it is simmering. Add the Cauliflower and a cook altogether until the liquid is gone and has mixed into the cauliflower and the cauliflower is cooked through. Add more salt and fresh ground pepper to taste. Serve with a drizzle of cashew cream on top.
Cashew cream is so easy to make and in Mexican cooking it replaces almost anything that calls for crema mexicana.
1 c Raw Cashews (I use cashew pieces, just because they are less expensive than whole cashews)
Water to cover the Cashews
1 C water
pinch of salt
Place the cashews in a glass bowl or jar and add filtered water until they are covered with about 1 inch of water on top of the cashews. Let sit on the counter or in the refrigerator for a minimum of 2 hours up to over night. Strain the cashews and place in a blender or food processor. Add 1 cup of fresh filtered water and blend. About 1-2 minutes. The water with mix and you will be left with a beautiful cream. Store in an airtight container in the refrigerator up to a week.
I use this drizzled on my tacos and in my Green Poblano Cauliflower Rice. Another favorite use in in a Paleo Artichoke dip from the Paleo Spirit blog.
So now that you have seen my No-Corn Paleo Tortillas I will share how I have used them. On busy weekday nights I usually don’t have the prep time to fix dinner. I try to throw some sort of protein into the crock pot so that I can have it ready to go when we do all get home from various after school activities. Then I can usually throw together some veggies and we are good to go. One of those go to meals is tacos and it is a whole family winner. The kids get to build their own, my husband can add all the spice he wants and it is just an easy way to please everyone at the table.
In this case I made chicken.
8 Paleo No-Corn Tortillas
2 Chicken Breasts or 4 Chicken Thighs
1/2 Chicken Stock (Homemade or Store Bought)
1 tsp Cumin
1 tsp Oregano
1 tsp Onion Powder
1/2 tsp Sea Salt
1/4 Head of Green Cabbage
1 C of Go To Red Salsa, or Any Salsa of Your Choice
In the morning put the chicken into the crock pot add the spices and rub it all over the chicken. Add the chicken stock and set the crock pot to how ever many hours you need before dinner time. I usually set it about 6 hours before dinner and it turns out perfectly shreddable. When you are ready to eat, shred the chicken, shred the cabbage, heat the tortillas either in a comal, skillet or in the microwave, chop the avocado and either assemble the tacos or let each family member do it themselves. I love them served with a squeeze of lime, salsa on top and with cauliflower rice on the side. The rice pictured is my poblano chile cauliflower rice.
Tortillas are not just a means to wrap your food. They can be and are a food in a category all by themselves. There is nothing like taking a handmade corn tortilla hot off the comal, adding a little salt, rolling it up and eating it like a taco. It is comforting and delicious. A flour tortilla has its place in flautas and burritos, but you would never roll it up and eat it on its own. In my search for the perfect substitute, I have finally found one that although it is not a hand made corn tortillas equal, for now it is a great substitute. I haven’t tried it in all situations yet, only as a soft taco and as taquitos (baked until cripy rolled tacos) and in those two cases, they were really good.
2/3 c Raw Hemp Seed Hearts
1/3 c Tapioca or Arrowroot Flour
Juice from 1/2 lime
1/2 tsp Sea Salt
3 T Ground Flax Seeds
1/4 c Water
Oil of choice (olive, coconut, avocado) for greasing your hands when making the tortillas
These will make 8 taco sized tortillas.
Place the ground flax seeds in a measuring cup and then add the water until it reaches the 1/4c line and let it sit while you mix the other ingredients (If you add the water first you will have more water than you need and they mixture will be too sticky to work with). Place the hemp seed hearts in a food processor and pulse it a few times. Then add all the other ingredients, including the flax seed mixture and process together. It will become like a sticky dough. Take your tortilla press and cut 2 small pieces of parchment paper, big enough to cover the round portion of your tortilla press. Grease your hands pretty well and one side of each parchment paper square. Place one Tablespoon of dough in-between the two parchment paper pieces and flatten with your press. Remove flattened tortilla and place in a preheated skillet and cook on each side about 1 minute. If you heat them too long they will get hard and then can be used as a tostada. These fold like a corn tortilla, and the texture is similar to a hand made corn tortilla, but they have a more nutty flavor due to the hemp seeds. Nothing can truly take the place of a corn tortilla, but these hold their own pretty nicely.
Kale. It seems to be a very polarizing leafy green. People either love it or hate it. I happen to be one who loves it. This is a super simple salad, but beautiful and delicious. I first had it years ago at our dear friends Camilo and Heather’s house. Thanks guys!
1/4 lb of kale (any variety, this is a green leaf kale, but dinosaur or read leaf work just as well)
20 or so grape tomatoes cut in half
1 diced avocado
4 T olive oil
Juice from 1/2 lemon
1/2 tsp sea salt
Stem and chop the kale leaves. Squeeze the lemon juice and add the olive oil. Mix it with your hands to massage it into the leaves. (This softens the kale a bit) Add the rest of the ingredients. Toss and enjoy.
Tangy Roasted Salsa Verde. It is a very versatile condiment. In this case I used it for a dipping sauce for grilled shrimp. Other uses are to top tacos, fajita bowls, on eggs or just as a dip. I love to roast the tomatillos, serrano chilies and the garlic to give it an added depth of flavor.
2 lbs of tomatillos
2 serrano chilies
1 garlic clove
1/2 tsp salt
handful of cilantro about 1/4 c
1/2 medium yellow onion
Heat your oven to Broil. Line a cookie sheet with aluminum foil While the oven is heating wash the serrano chilies, and remove the husk from the tomatillos and wash them to remove the sticky feeling. Place the garlic clove (skin on), tomatillos and serranos on the lined cookie sheet. Broil for 15 minutes or until the skins start to blacken and blister. Using thongs, flip the tomatillos, garlic and serranos over and broil another 10 minutes. Remove from the oven and let them cool. While they are cooling, place the onion, cilantro and salt in a food processor or blender. Mix together. Then peal the serrano chilies and garlic and bled them into the onion, cilantro mix. Finally add the tomatillos and blend. Add more salt if needed and serve. Store in an airtight container or jar in the refrigerator.