Mexican Open Faced Torta; Low-carb and Primal

Typically, here, a torta is a Mexican sandwich made with yeast-free bread that’s thicker than a tortilla, but not as thick as a traditional sandwich bun.

Here, I am using my Big Batch Primal Muffin in a Cup mix ( or you can mix equal parts ground flax, almond meal and coconut flour along with a little salt and baking powder to achieve a similar mix.

Mexican Open Faced Torta; Low-carb and Primal

The meat mixture:

  • 1lb lean ground beef
  • 1/4 cup diced onion
  • 1T good chili powder
  • 1/2tsp each garlic powder, ground cumin and onion powder
  • salt and pepper to taste

The bread:

  • 3 large eggs, beaten
  • 4T water or stock of your choice
  • 1 T melted/liquid fat of your choice (coconut oil, butter, olive oil, etc)
  • 5T my primal muffin mix
  • 1/2tsp each: garlic powder, chili powder, and cumin
  • salt and pepper (about 1/4tsp each)

The dressing (mock avocado crema)

  • 1/4 cup sour cream
  • 3T cream, coconut milk, half and half or whatever milky product you prefer
  • 1/2 a large avocado (about 3oz flesh)
  • 1T lime juice (or 2- taste and decide how you like it)
  • 2T chopped cilantro
  • 1/2 a chili pepper of your choice(hatch, jalapeno, etc – some spice)
  • salt and pepper to taste

To make:

1. Brown the onion, ground beef and seasonings while you prepare the dressing and bread. You want it relatively dry, so cook over low heat and stir often.

2. Blend all the dressing ingredients until smooth and refrigerate until ready to serve.

3. Beat the eggs and then the water/stock into them along with the fat, and seasonings. Once those are blended, add the dry mix and beat well (we’re talking spoon beating, not mixer beating).

Grease a 9″ square glass baking dish and spread the bread batter as evenly as you can.

Microwave for 6 minutes. If it’s not pulling away from the sides and “set” in the middle, go another 1 minute at a time until it is.

Once it’s cooked, turn it onto a rack for a few minutes.

4. When ready to serve: cut the bread into 4 pieces, then slice those in half horizontally. (At this point, you can lightly oil a pan or even a foreman grill and toast the bread pieces. I recommend this, it adds a nice depth to the finished product).

Place on a plate and top with 1/4 of the meat mixture, then 1/4 of the dressing on top.

You can, of course, add lettuce, tomatoes, salsa, diced onions, cheese, etc -the only limit is your imagination 🙂



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