I found this recipe from The Primitive Palate. I was EXTREMELY skeptical that they would even be good considering the ingredients. I still am fairly impressed. I read a large amount of comments on the blog before deciding that all the good news was worth giving the recipe a try. The recipe makes about 12-15 tortillas.These end up being pretty sturdy and don't really fall apart at all. To be safe we still lined the tortilla with a leaf of lettuce, but I don't think it was necessary. The optional seasonings compliment taco's REALLY Well, though without the filling the seasoning in the tortillas can be a bit strong.
Ingredients
- 4 oz. Hot & Spicy Pork Rinds (regular work just fine, too)
- 1 (eight oz.) package cream cheese, softened
- 8 eggs
- 1/3 cup water
- 1 tablespoon granulated garlic (*optional)
- 1 tablespoon ground cumin (*optional)
Directions:
- Place pork rinds into a food processor and blitz for about 10 seconds, until they are dust.
- Add all other ingredients to food processor and blitz for about 45 more seconds. Until you have a nice smooth batter.
- Preheat an electric griddle to high. (Using a non-stick pan on the stove top would work also, I would just set the heat to medium-high)
- Spray cooking surface with a little spray oil (I use either coconut oil or olive oil spray) and pour 1/3 cup of batter onto griddle.
- Gently spread the batter as thin as you can with a rubber spatula and cook for about 2 minutes or until golden brown.
- Flip tortilla and continue to cook for about 45 more seconds.
- Repeat with the rest of the batter.
*These tortillas can be made ahead and wrapped in plastic, or stored in the freezer!I have not been able to find a recipe analyzer that can locate pork rinds or chicharrones for pork. I do know that this is a VERY low carb recipe. I will continue to look for something that can provide a proper analysis .
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