Did you know that corn is not actually a vegetable? It is in fact a sugary, starchy grain that can be just as tricky to digest as wheat and for this reason I choose not to cook with it, especially in the flour form. Like wheat, corn has been genetically tampered with. I generally consider it a grain/flour to avoid.
The traditional corn tortilla is an exception. I’ll post about making them sometime soon. It’s a long process of fermentation known as Nixtamalizing. The preparation can take days to weeks. Not surprisingly, the ancient Aztecs and Mayan cultures knew what they had to do to get the best out of corn; their primary food source.
Buckwheat can be a great alternative to corn.
Start with one batch of buckwheat wrap basic batter
I consider cheese optional. Cheese, even the good quality parmesan is a sometimes food for my body. They will taste great with or without it!
Mix all the ingredients together and cook as per the buckwheat wrap instructions
These are ready to eat now, freeze for later or continue on to make fabulous Faux Tacos
Fabulous Faux Tacos
This extra step might sound like a lot of work, but sometimes you have to do that little bit extra. This went down a treat with all the family and proved well worth the effort.
In a separate post I shine the light on the fine print and decode the ingredients list of some of Australia’s favourite readymade Mexican brands. It’s hard to believe these products are actually legal! It’s the reason why the extra time is a small price.
Here’s how to make them…
Preheat oven to 140 degrees Celsius
Tear off sheets of foil and scrunch into chunky tube shapes.
Fold individual tortillas over a foil tube and lay them on a large oven tray.
Bake for 15 mins
Turn tortillas over and bake for another 10 mins or until they are crispy to touch and keep their Taco shape.
Like everything here on A Gut Feeling, it’s not hard, it just takes a bit of time.
Serve with Mexican Beef, Guacamole, shredded iceberg lettuce and sour cream.
- 1 batch of my basic buckwheat wrap batter
- 1 teaspoon of smoked paprika
- ½ teaspoon of flaked paprika (optional – I just like the look of it)
- ¼ teaspoon of dried oregano
- ½ cup of finely grated good quality aged hard cheese – like Parmesan
- Mix all the ingredients together and cook as per the buckwheat wrap instructions.
- To make Tacos
- Preheat oven to 140 degrees Celsius
- Tear off sheets of foil and scrunch into chunky tube shapes.
- Fold individual Mexican tortillas over a foil tube.
- Lay them on a large oven tray.
- Bake for 15 mins
- Turn tortillas over and bake for another 10 mins or until they are crispy to touch