Growing up in Mexico, I know from experience how hard it is to avoid corn tortillas. We ate corn tortillas on a regular basis; from tacos, enchiladas, tostadas, quesadillas, chips with guacamole, etc., most Mexican dishes require corn tortillas. After my mother’s diabetes diagnosis, her doctor told her to avoid tortillas. I began the search for a corn tortilla recipe that would satisfy her doctor’s recommendation but still allow my mom to continue to enjoy the taste of corn tortillas every day. So, after many tries I finally discovered this simple corn tortilla recipe that truly tastes amazing! This tortilla has 80% less Net-carbohydrates than a regular corn tortilla! Here are the nutrition facts for each Low-Carb Spinach-Nopal Corn Tortilla: 10 g total carbs., 5 g fiber, 4.8 g fat (mainly omega 3!) and 3.8 g protein. I encourage you to try it yourself.
1cup Corn Flour
2 cups Flax Seed Meal, and 1 cup Psyllium Husk
450 g Fresh Nopales (Cactus Paddles, stickers already removed)
2 cup (1/2 Pound) Frozen Spinach, thawed
¼ cup (approx.) filtered water
Put nopales and spinach in a blender, mix until completely incorporated. If necessary add ¼ cup water, just to get blending process going. Drain the mixture in a colander and set aside.
In a medium size mixing bowl add corn flour, flax seed meal and Psillium Husk, mix well. Add the nopales-spinach mixture and mix until a dough is formed. Let the dough sit for 10 minutes. Add more water if need it.
Put a hotplate on the stove on medium heat. Let it heat while you make 20 equal size balls with the dough. In a tortilla press machine put a plastic sheet on one side, place one ball in the center then put the other plastic sheet on the top of the dough ball and press until you make a thin tortilla. Put the tortilla on the hotplate and cook approx. 2-3 minutes per side (the tortilla will inflate a little bit when turned). Repeat the process for each dough ball.
Enjoy your super healthy Low-Carb Spinach-Nopal Corn Tortillas with any Mexican dish or fry them to make tostadas! They taste amazing in any way. Save your Low-Carb Spinach-Nopal Corn Tortillas by first wrapping them in paper towels; then, store in a Ziploc bag in your refrigerator for up a week.