The other day I picked up a big package of boneless country style pork ribs from Costco, so tonight we're having pork tacos. I served them with some Wholly Guacamole and a quick Pico de Gallo. Ben and I also had a little shredded cheese on ours. I was going to put some shredded lettuce on there too, but it turns out the lettuce in my fridge froze, so no lettuce for us.
I really dislike making homemade tortillas from scratch. I just don't seem to have the technique down to be able to roll them thin enough for my taste and still be able to transfer them to the pan. I'm not quite ready to relive the frustration of making sorghum flour tortillas (read about my last attempt here). So my goal for tonight was to improve on my Millet Tortilla Pancakes and make a lighter tasting tortilla that can still be poured into the pan.
I'm quite happy to announce that these were so successful! If you taste the tortilla by itself it tastes sort of like a pancake, but in a taco it's delicious. Very similar to the soft taco sized flour tortillas you can buy at the store. They are flexible and sturdy enough hold the filling. And best of all, they require NO ROLLING! This is the first time that I have made gluten free Tommy safe tortillas without any tears or cussing. A definite success. Yes, there is still room for improvement to make them a little thinner and a little less chewy, but my sanity is worth more than that. So for us, we're just going to relish the fact that I can make tortillas Tommy can eat without losing my mind.
~ 3 lb Country Style Pork Ribs (1/2 of a Costco pack)
1. Optional: Line crock pot with liner.
2. Place pork in crock pot. Sprinkle with the seasonings.
3. Cook on low for 8 hours.
4. Shred the pork, removing any large pieces of fat. Use a gravy separator to remove most of the fat from the cooking liquid. Return the shredded pork and liquid to the crock pot and stir well.
Pico de Gallo
3 roma tomatoes, diced
1/2 medium onion, finely diced
1/2 jalapeno, seeded and finely diced
1/2 tsp salt
1/2 tsp lime juice concentrate
1/4 tsp granulated garlic
Combine all ingredients in a medium bowl and mix well.
Tear-Free Gluten Free Tortillas
Makes ~14 Soft Taco Sized Tortillas
2 1/4 cup water, divided
1 cup lite coconut milk
1 cup white rice flour
1 cup sorghum flour
1 cup potato starch
2 Tbsp mild flavored oil
1 Tbsp sugar
1 Tbsp whole psyllium husks
1/2 tsp salt
1. In a large bowl, combine the psyllium husks with 1/4 cup water and the oil. Whisk together to form a smooth gel.
2. Add the coconut milk, whisking to reduce lumps.
3. Stir in the remaining ingredients until a smooth batter is formed. It should be quite runny.
4. Heat a skillet over medium heat. Spray with oil.
5. Pour 1/3 cup of the batter into the hot pan, gently swirling the batter once around the pan. Cook for a few minutes until bubbles form. Flip and cook for another minute or so until lightly browned. Repeat with the remaining batter.
6. Store the leftovers in a plastic bag with wax or parchment paper between the tortillas. I have a feeling they may stick together when they cool. Leftover tortillas will need to be warmed before eating.