The meaning of the name alone, makes these mini street gorditas even more adorable! “GORDITA” means “chubby” in Spanish and I guess depending on how full you fill them up they can still be chubby!
Another offering for our friends who want to still enjoy a bit of authentic-esque Mexican food that are living the ol’ LOW CARB LIFE! Each gordita is just a little over 7 carbs each, so fill a few up with some amazing protein (we’d suggest our Poblano Pork, as pictured) along with some salsa or guac and you’ll be well satisfied and satiated!
I used a combo of almond and cassava flour. The addition of cassava REALLY can’t be omitted, as it provides some of the pliability that you just can’t get from almond flour. Trust me, I TRIED countless times without it and even though it does ad some extra carbs, the cassava flour is a must! East “carb” accordingly the rest of your day so you can enjoy a few of these for dinner!
low carb street gorditas
mini low carb street gorditas
Credit: backporchpaleo.com
Ingredients
- gorditas
- 1 cup almond flour
- ½ cup Otto’s Naturals cassava flour
- ¼ cup Bacon’s Heir Pork Panko
- 1½ tsp baking powder
- ¾ tsp Redmond Real Salt
- 2 tblsp organic lard
- ½ cup (+ 1 tblsp HOT water) garlic panko gremolata
- 2 tbls butter
- ½ cup Bacon’s Heir Pork Panko
- 1 clove of garlic, finely chopped
- pinch of Redmond Real Salt Kosher Salt
- zest of 1 lime
- 1 tbls finely chopped cilantro filling
- protein of choice
- thinly sliced cabbage
- lime wedges
Directions
- In a medium bowl, combine flours, pork panko, baking powder and salt. Toss together with a fork to combine well.
- Add lard to dry ingredients, using your fingers, work in until all lard is well incorporated.
- 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.
- Divide dough into 8 balls and place back in bowl keeping covered with plastic.
- 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.
- 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.
- Once all the gorditas are toasted, keep them covered with plastic and let them set for another 10 minutes while you make the gremolata.
- 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.
- 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 or sope (a close cousin to the gordita) by adding toppings right on the top.
- 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)
