A delicious new recipe for the Tor-Chuy! An alternative to a traditional tortilla that is soy,corn,wheat and dairy free.
Chuy Chuy Chuy…Oi Oi Oi. Such is the chant of the hardcore Austin Aztex Soccer supporters, led by Eberly’s Army. Scott worked as the Speed & Strength Coach with the Aztex this past season, and their breakout star was definitely Chuy Cortez. Chuy became known as the “people’s champion” and thrilled crowds with his late game heroics. He was also voted Most Valuable Player by the fans and Offensive Player of the Year by leading the team in scoring. Pretty darn impressive.
Our weekend started out on a fun note as Scott and I set aside time to make almond flour tortillas together for dinner. Scott has been training Chuy this offseason and the subject of tortillas came up recently – the reason behind this menu selection, of course. Chuy had completely embraced Scott’s unique approach to training & eating, and so experienced a remarkable difference in his health & performance. Chuy was buying pastured eggs and grass-fed meats, cooking with coconut oil, eating grass-fed butter and trying to rid his diet of all corn, soy and wheat.
As Chuy felt and saw the difference in his body & life, he wanted to bring some of this back to his family. In Mexican culture, it is common to consume tortillas with every single meal. That is definitely a lot of tortillas! Chuy wanted to try and find a healthy replacement recipe for his family.
Scott joked that he would get his girlfriend on the case – Chuy had loved the Pumpkin Paleo Pancake recipe I had passed along to him awhile back.
I did a little bit of searching online, and found a recipe for almond flour tortillas that I felt we could use as a guide and a starter concept. I decided to make an at home date night of it, and Scott was on board.
With some country music blaring in the background we set up to get started … for Chuy. 🙂
– 2 Large Pasture-Raised Eggs
– 1/2 teaspoon Himalayan Salt (Adjust to taste)
– 2 to 3 tablespoons Coconut Oil (for “greasing” smack-pan & for cooking)
In small bowl combine all ingredients. Mix well with spoon then use hand to kneed dough.
I chopped up zucchini, onions and peppers and cooked them in coconut oil to go with the tor-chuys.
The tor-chuy’s were delicious! They do not fold up like a traditional tortilla so you will have to serve them on the side and pile on your ingredients. They are a a great alternative to flour tortillas. Let me know if you decide to try them out too!