I’ve missed the taco truck since I’ve gone low carb and grain-free. Asking for a taco salad at a taco truck can cause much confusion. Apparently, those working at my local taco truck have not heard of such a thing. You’ll have better luck asking for a burrito without a tortilla, but frequently that includes rice.
So, inspired by the cauliflower pizza crust we make semi-regularly, I decided to attempt sopes. Sopes (not to be confused with sopas, which are soups) are small masa patties that are piled high with Mexican goodness: beans, meat, lettuce, tomatoes, sour cream, etc. I decided to make some sort of Mexican concoction with this cauliflower crust recipe.
Using muffin tins seemed like it might work, and I cut parchment into strips, thinking that the crusts could easily be lifted out afterward. They were cut narrow enough so that there wasn’t too much folding required, but they did stick to the tins in areas where there wasn’t parchment. Cupcake liners might have worked better, but honesty, when I make these again, I will just make small circular crusts on parchment and not worry about the idea of little cups.
Here’s the basic recipe: (See www.theironyou.com for original recipe)
- 1 small head cauliflower, riced in a food processor or blender. Cook in microwave for 7-8 minutes, and squeeze out excess liquid via cheese cloth.
- ½ cup mozzarella cheese shredded (maybe cheddar would have been better?)
- 2 large eggs, lightly beaten
- ½ teaspoon fine grain sea salt
- ground black pepper to taste
After baking the crusts in muffin tins for 10 minutes at 400 (instead of the 15 at 450 that the original recipe calls for), I filled them with shredded chicken cooked with enchilada sauce, and topped with cheese. These went back into the oven for only another 5 minutes or so, as the chicken was still hot, and all we needed to do was melt the cheese.
These were pretty good, but I’ll need to adjust. They weren’t spicy enough for me, but that was my own fault. Doused with Habanero hot sauce and eaten with a knife and fork, they were good. Next time, we might top them with fresh jalapeños.
Now, I must say they did not taste like masa, but as a conveyance for Mexican goodness, these will foot the bill. I think you could pile them high with about anything, and with enough spice, you shouldn’t miss the grains or carbs at all. I will continue to play with this recipe and hopefully find low carb Mexican food perfection.