Low Carb “street” Gorditas
Ingredients
Gorditas
- 1 cup almond flour (8)
- ½ cup Otto’s Naturals cassava flour (50)
- ¼ cup Pork Panko or ground pork rinds
- 1½ tsp baking powder
- ¾ tsp Redmond Real Salt
- 2 tblsp organic lard
- ½ cup (+ 1 tblsp HOT water)
Garlic panko gremolata
- 2 tblsp butter
- ½ cup Pork Panko or ground pork rinds
- pinch of Redmond Real Salt Kosher Salt
- zest of 1 lime
- 1 tblsp finely chopped cilantro
filling
- protein of choice
- thinly sliced cabbage
- lime wedges
Directions
Step 1
In a medium bowl, combine flours, Pork Panko, baking powder and salt. Toss together with a fork to combine well.
Step 2
Add lard to dry ingredients, using your fingers, work in until all lard is well incorporated.
Step 3
Pour in ½ cup of the HOT water, stir to combine until you can form a nice dough ball. It will be sticky at first, but keep rolling it together in the bowl with your hands until all the moisture is absorbed. Add the additional 1 tbls of hot water and work this into the dough. Form into a smooth ball. Place in the bowl, covering with plastic and let it rest for 5 minutes.
Step 4
Divide dough into 8 balls and place back in bowl keeping covered with plastic.
Step 5
Begin warming a 10" cast iron pan (one that you have a lid for) on LOW. Take one ball of dough and place between two pieces of parchment. Use a flat bottom plate and press straight down on the dough to form a 3" small circle, no thinner than ⅜”. You should be able to toast about three at a time, so repeat with 2 more dough balls.
Step 6
Place gorditas in warmed cast iron pan, place lid on and let them toast for 10 minutes. Remove lid, flip gorditas, replace lid and toast for another 10 minutes. Remove to plate, cover with plastic and repeat with remaining dough balls.
Step 7
Once all the gorditas are toasted, keep them covered with plastic and let them set for another 10 minutes while you make the gremolata.
Step 8
In an small pan, melt the butter and toss in the pork panko. Stir around until mostly browned, add chopped garlic and stir again until fragrant and toasted. Remove from heat, add salt, lime zest and chopped cilantro. Stir to combine then remove to a small bowl.
Step 9
When you’re ready to serve, take a small paring knife and carefully slice gorditas open horizontally, creating a “pocket” so you can stuff them. Be careful not to cut all the way apart. Alternately, you can leave them as is and serve them as you would a tostada by adding toppings right on the top.
Step 10
To serve, add thinly sliced cabbage, protein of choice (shredded pork pictured here), sprinkle with gremolata and a squeeze of lime.
*Approx. 58 total carbs in the whole recipe. 8 gorditas = 7.25 tnc per gordita (depending on filling)