With two forks, pull the chicken apart until it is shredded. Divide dough into 15 equal-size balls. While the soup is finishing in the crock pot, preheat the oven to 425°F. Today, we will make salt free corn tortilla chips and tomatillo salsa. Thx, Chili powder and flour tortillas tend to be high in sodium. Using a pizza cutter to slice the corn tortillas into triangles seems to be the most efficient way of making beautiful, uniform tortilla chips. And I hope you, Cindra, find it to be as delicious as your Mama’s version. This thick, but silky spread acted as a “melted cheese” substitute while also providing a scrumptious, unexpected flavor. Can replace with refried beans. Take the poached chicken off the stove and out of the pot. A money-saver too, considering how much chips and store-bough tortillas can be. Mix tomato sauce, chili powder & 3/4 cup of water into the pot and bring to a low boil. asp? Oil: For frying. Thank you SO much!         Â, Unless otherwise indicated, all pictures, recipes, words of wisdom, and moments of hilarity were created and produced by the author of this blog. Place oil into a small sauce pot and heat to low. It’s great to be able to make your own truly low sodium version. We don’t use alcohol. Low Sodium Cornbread With Honey - Tasty, Healthy Heart Recipes Tightly wrap dough in plastic wrap and let sit for 10-30 minutes. Do you have any suggestions to replace the beer? This Monday, armed with a few spare hours and a hankering for Mexican food, I took to the enchilada challenge. You can go two routes for the chips. Seasonings: Low sodium taco seasoning, chili powder, cumin, salt, pepper, and a pinch of cayenne. And I agree with you 100% about the sodium in the grocery store products. It’s so disheartening. Peel off the top sheet of waxed paper and invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper. Makes 16 approx. I am so excited! 6. I puréed two cups of kernals with a medium sized avocado. I used to make enchiladas all the time and have missed them terribly, but between the sauce, the onions, and the cheese I was at a total loss. Then I poured corn bread batter mixed with frozen corn over the top. For the sauce, I made a salsa verde from tomatillos, a poblano pepper, a serrano pepper, and some cilantro. Fresh, frozen, or canned corn. Hidden Salt In Chips And Salsa. That’s the reason I preferred corn tortillas. If the dough sticks to the waxed paper and it is very soft, add a few tablespoons of flour. To make-over this recipe, it was clear we needed to stay away from canned products and make similar ones from whole foods. Repeat with a second layer – tortilla, avocado/corn cream, and generous drizzle of salsa verde – and throw into the oven for 15 to 20 minutes. And yes, they make tasty tacos and enchiladas. Kathy. I’ve updated this post with tips for the most common obstacles you’ll encounter when making tortillas … Corn tortillas tend to have a lower salt content than flour tortillas do. Trading sodium for partially hydrogenated fat is far from brilliant, so I set out to find a decent tortilla recipe that would work using my favorite healthy fat, good old olive oil. Then cover them with half of your chicken, half of the avocado/corn cream, and a generous drizzle of the salsa verde. You are completely correct. 1 pound fresh masa for tortillas, store bought of homemade or 1 3/4 cups masa harina mixed with 1 cup plus 2 tablespoons hot tap water With an immersion blender in my hand, it took only minutes to whip this up. Corn Tortillas – Most corn tortillas are very low sodium (less than 25 mg each) and I have found many brands that are completely sodium free. Repeat with remaining dough, leaving each tortilla between the sheets of waxed paper. GERD / Acid Reflux This recipe contains GERD triggers and those with GERD may wish to avoid it. 10. Spray a large baking sheet with cooking spray and spread the sliced corn tortillas evenly on the pan. So I poached the thighs in a pot full of Tecate (no joke) and the juice of one lime. Now, I must confess, I took creative liberties with this Salt-Free recipe. I didn’t use cheese, I didn’t make gravy, and I didn’t use the red sauce. Great for home-made corn chips, enchiladas, tacos, quesadillas--everything! In a pot or a tall cylinder, combine corn, avocado, and 1/2 a cup of water. Easy Low Sodium Ranch Dressing Easy Low Sodium Recipes. They’re pretty high in sa lt content. This incredible homemade low-carb tortillas recipe is exactly what you’re been waiting for! You can also transfer the tomatillos, pepper, and water mixture to a standing blender. Take the pot off the flame and use an immersion blender to blend the ingredients. Switch out for plain water, or water with a little citrus juice in it (lime, orange, lemon). I have started to eat a salt free diet and am still trying to figure out how to cook all over again. This turned out great, but used our own low-sodium salsa instead of salsa verde. 10.9 g But flour tortillas are so versatile. Cook tortilla until stiffened, about 30 seconds; turn for 1 minute or until it is lightly browned, then turn to the first side for 30 seconds. Or even through in a dash of apple cider vinegar will add a bit of spice. Cut a zip-top bag into 2 rounds the same size as your tortilla press. Thanks for the delicious alternative to regular enchiladas! The salt here is hidden in and on the chips, and in the salsa. Seriously, you have cured a little piece of homesickness. Choose a gluten-free beer and use corn tortillas in place of the flour tortillas. Deselect All. Get Corn Tortillas Recipe from Food Network. Coat both sides of each tortilla with cooking spray and cut into quarters. I’m so glad you like them! Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. 3. 7. This recipe is very flexible so use whatever you’d like! Finally, because corn tortillas (without salt) are not as pliable and tend to fall apart easily, I chose to layer the ingredients like a Mexican lasagna rather then roll. And I found one, on Homesick Texan , which called for a scant two teaspoons of vegetable oil to make a batch of tortillas. These wraps are gluten-free, grain-free, and a satisfying healthy alternative to higher carb tortillas. I started by examining the ingredient list in Cindra’s original recipe: Other than the onion and red pepper flakes, everything else contained a high amount of sodium and needed to be replaced. Into about 16 balls, about ten minutes about the sodium in the crock,! 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