Living in Texas with a large Hispanic population, Cinco de Mayo is a recognized and highly celebrated holiday.
While Mexican food, as well as “Tex-Mex” is very popular locally, much of the food is based on things that really aren’t Paleo or Primal.
However, reading an article by Mark Sisson on Marks Daily Apple, it does seem that corn tortillas, in moderation occasionally, are ok.
“Corn tortillas are probably the best way to consume corn. By their very definition, corn tortillas are subjected to nixtamalization, an ancient form of corn processing that reduces antinutrients like phytic acid, unlocks B-vitamins like niacin, and fights back against mycotoxins. It also increases the available protein content of the corn while increasing the bioavailability of the calcium. In other words, it makes a fairly nutritionally-poor food a bit more nutritious – not all that important for those reading those, who likely have access to a wide range of nutrient-dense foods, but vital for populations who relied on corn for a large portion of their food intake. For us, it makes corn tortillas less problematic.
Read more: http://www.marksdailyapple.com/primal-paleo-popcorn-corn-tortillas-rye-wasabi-stevia/#ixzz30ng2fyl4 “
So, armed with this, my Cinco de Mayo supper will be:
Corn chalupas topped with avocado, seasoned beef, lettuce and pico de gallo with a side of sauteed onions and green bell peppers.
The simplest way to cook the corn tortillas without adding fat or anything else is to lay them in the microwave in a single layer (whole tortillas, not cut into chips) and microwave and nuke for 1 minute, flip the tortillas and go another 30 seconds to 1 minute, depending on your microwave.
**This works for 2-3 tortillas at a time. For a single tortilla, only microwave for 45 seconds, flip it and go another 20-30 seconds**
Watch carefully, they go from crisp to burnt very quickly.
If you want them salted, after they’ve cooked spritz lightly with olive oil and sprinkle with salt while they’re still warm.