It is OK. My first attempt was not pretty, nor as sturdy and flexible as the originator says they are supposed to be. We ended up using them as a tostada and eating them with fork and knife. The flavor was fine, but just not fold up-able like a tortilla should be.

Boy that luau pork was good in that application though.

I had chunky guacamole
black bean and corn salsa
spicy pico de gallo (added an extra jalapeno in there)
crema
shredded lettuce
chopped fresh cilantro leaves
crumbled cotija cheese
refritos

we pigged out.

Here's the recipe for the tortillas if anyone wants to experiment. I used bacon fat to fry the tortillas in for an added flavor component.





Low Carb "corn" tortillas

INGREDIENTS:

2 T. yellow cornmeal

3/4 tsp. baking powder

3 T. + 1 tsp. coconut flour

1 T. flax meal (I use golden in these)

3 T. almond flour

3 T. light olive oil

3 beaten eggs (medium or large)

1/2 c. + 1 T. water

8 tsp. light olive oil (for frying the tortillas)

DIRECTIONS: Whisk the eggs, water, and 3 T. olive oil well in a mixing bowl. Measure and add in all the dry ingredients. Whisk well too a smooth batter. Heat a non-stick skillet over medium high heat. Ad 1 tsp. oil and spread it around in the center of the skillet with your spatula. Using a 1/4 c. measuring cup, scoop up 3 T. batter (about 3/4 of the cup), and holding the skillet in your left hand, ready to tilt, pour the 3 T. batter quickly into the skillet in a circle with your right hand. Tilt the skillet to allow the batter to roll into a nice 4-5" circle. Brown the tortilla on 1 side for about 2 minutes, flip and brown the second side. I slid my tortilla around on the skillet surface so the oil would continue to keep it from sticking as it cooked. With a spatula, remove the cooked tortilla to awaiting paper toweling to drain and cool so it can be handled for whatever application you are using them for. Repeat this process, adding 1 tsp. oil to the skillet before forming each of the tortillas.

NUTRITIONAL INFO: Makes eight 4"-5" small tortillas, each contains:

142.5 calories

13.2 g fat

3.86 g carbs, 1.43 g fiber, 2.43 g NET CARBS (2.4 g NC if the cornmeal is omitted)

3.63 g protein

84 mg sodium

38 mg potassium

10% RDA Vitamin B12, 10% E, 12% iron, 12% phosphorous, 11% selenium