Culture

Every Lazy Person’s Dreams Have Come True With This Tortilla Toaster

Remember the FlatEv, the machine that promised fresh tortillas at the push of a button?

Credit: FlatEv
CREDIT: Credit: FlatEv

Well, it’s got competition. Sort of.

Credit: HBO / Tumblr
CREDIT: Credit: HBO / Tumblr

This is the Tortilla Toaster.

Credit: Nuni / Indiegogo
CREDIT: Credit: Nuni / Indiegogo

The FlatEv is a Keurig-like machine that heats up an individual pod of masa to create a freshly made tortilla. The Tortilla Toaster, designed to be a time saver, doesn’t produce tortillas. It allows you heat up six tortillas at a time — and it promises to do it faster than your comal (or microwave) at home.

Here’s how it works: You insert up to six tortillas into the toaster…

Credit: Nuni / Indiegogo
CREDIT: Credit: Nuni / Indiegogo

Set the desired toasting temp…

Credit: Nuni / Indiegogo
CREDIT: Credit: Nuni / Indiegogo

And in about a minute, the tortillas are ready.

Credit: Nuni / Indiegogo
CREDIT: Credit: Nuni / Indiegogo

Yes, the Tortilla Toaster is designed to replace your mom’s comal.

In an interview with L.A. Taco, creator Elliot Benitez talked about the toaster’s ability to heat up tortillas on both sides: “This feature eliminates the need to flip a tortilla ever again, what!! The rotating-oven (what we call it at HQ) applies heat to both sides of each tortilla and really does give it a nice hot and crispy texture.”

You: “Ma, what if I told you that you can throw away your comal?”

Mom:

Ahorro Cel / Tumblr
CREDIT: Ahorro Cel / Tumblr

Well, Elliot Benitez, creator of the Tortilla Toaster, says his invention was actually inspired by his mom.

Credit: Nuni / Indiegogo
CREDIT: Credit: Nuni / Indiegogo

The Nuni website explains what sparked the idea: “Our founder was catching up with his mother over a home-cooked meal when he noticed a trend. His mother was repeatedly leaving the dining table and missing conversation in order to keep up with their demand for hot tortillas during mealtime.”

Benitez calculated that his mother spent two months just flipping tortillas.

Credit: Nuni / Indiegogo
CREDIT: Credit: Nuni / Indiegogo

“I calculated that over the 20-year period during which I lived at home, she had lost approximately 60 days to this labor intensive task. This revelation convinced me there had to be a better way to prepare hot tortillas at home,” writes Benitez on the Tortilla Toaster’s Indiegogo fundraising site.

Benitez may have a tough time convincing moms to ditch their comales, but he hopes his invention can save someone out there a few minutes out of their day.

Credit: Nuni / Indiegogo
CREDIT: Credit: Nuni / Indiegogo

Benitez is currently raising funds for the Tortilla Toaster on Indiegogo and hopes to raise enough money to mass produce his invention.

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These Non-Corn Tortillas For Your Next Taco Tuesday Will Change Everything You Know About Tacos

Culture

These Non-Corn Tortillas For Your Next Taco Tuesday Will Change Everything You Know About Tacos

People have come up with a lot of ways to substitute for corn, whether that be allergies, Paleo or Keto diets, or to pack more veggies and nutrients into your life. That said, we do endorse finding ways to spice up your favorite Mexican dishes for whatever reason! Check out these ways to make taco shells.

1. Plantain Shell Tacos

taco shells
CREDIT: “Grain-free Taco Shells.” Digital Image. Whole New Mom. 23 April 2018.

This is genius and I want to kiss the hands who first made this plantain taco a reality. Just preheat your oven at 300 F while you blend all of this:

  • 3 ripe plantains (you can use green plantains for a lower carb option. See notes in method.)
  • 1/2 cup avocado oil
  • 1 teaspoon freshly-ground garlic sea salt (more if desired)
  • 1/2 teaspoon onion powder
  • Optional: 1 teaspoon (or more) hot sauce (like Cholula)
  • Optional: 1/2 lime squeezed

Then, use an ice cream scoop to scoop the mixture onto a pan and bake for 25 min. Remove and let cool for a min. Put each one back in the oven, but lay them so that the ends fall through the oven rack slots, forming a taco shape. Cook until done and eat!

2. Healthy Zucchini Soft “Taco” Tortilla Shells

CREDIT: “Healthy Zucchini Tortillas Recipe or Zucchini Soft Taco Shells Recipe | @whiteonrice.” Digital Image. White On Rice Couple. 23 April 2018.

Ingredients:

  • 4 cups (950ml) zucchini, coarsely grated
  • 1 large egg
  • 1/2 cup (120ml) grated parmesan cheese
  • 1/4 cup (60ml) bread crumbs
  • 1/2 teaspoon freshly grated black pepper
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin

Directions:

  1. Pre-heat oven to 450 degrees F.
  2. Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
  3. Cover baking sheets with parchment paper or oven proof baking mat. Scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide. Repeat for remainder of mixture.
  4. Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
  5. After zucchini soft taco shells are cool, gently peel them off the parchment paper.

Adapted from White On Rice Couple.

3. Stuffed Taco Shells

CREDIT: “If you love easy, delicious dinner ideas, these Stuffed Taco Shells are for you! Plus, prep them in advance and freeze the shells for a later meal. Great for new moms too!” Digital Image. Shugary Sweets. 23 April 2018.

If you know how to make Italian Stuffed Shells, and you know how to make tacos, you’ve got this in the bag. Just stuff these shells with picadillo, corn, black beans and top with a lot of shredded cheese. Then, just bake at 350 F for 45 minutes.

Pro tip: Make a ton of these in advance and just freeze in a ziplock bag!

Adapted from Shugary Sweets.

4. Bacon Shells

CREDIT: @amybwall / Pinterest

Alright, you guys. Bake three slices of overlapping bacon until almost cooked. then, slip onto oven rack slots and bake into taco shells until done!

5. Pork Rind Tortillas

CREDIT: “Almost Zero Low Carb Wraps are great as soft tortilla shells or as sandwich wraps | Low Carb, Gluten-free, Primal, Keto, THM.” Digital Image. Low Carb Maven. 23 April 2018.

If you love pork rinds and cheese, these tortillas will blow your mind:

Ingredients:

  • 4 oz. Hot & Spicy Pork Rinds (regular work just fine, too)
  • 1 (eight oz.) package cream cheese, softened
  • 8 eggs
  • 1/3 cup water
  • 1 tablespoon granulated garlic
  • 1 tablespoon ground cumin

Directions:

  1. Blitz pork rinds into a food processor until they are dust.
  2. Add all other ingredients to food processor and blitz for about 45 more seconds. Until you have a nice smooth batter.
  3. Preheat an electric griddle to high. (Using a non-stick pan on the stove top would work also, I would just set the heat to medium-high)
  4. Spray cooking surface with a little spray oil (I use either coconut oil or olive oil spray) and pour 1/3 cup of batter onto griddle.
  5. Gently spread the batter as thin as you can with a rubber spatula and cook for about 2 minutes or until golden brown.
  6. Flip tortilla and continue to cook for about 45 more seconds.
  7. Repeat with the rest of the batter.

Adapted from Primitive Palate.

6. Feel free to make your own take.

CREDIT: Unnamed. Digital Image. Primitive Palate. 23 April 2018.

This blogger stuffed her pork rind tortillas with shredded beef, cilantro, and cheese. I’d like to stuff that into my mouth. 🙂

7. Pancake Tacos

CREDIT: “Pancake Tacos.” Digital Image. Sweet Potato Chronicles. 24 April 2018

I ship this as my new breakfast taco option. Just fold your pancake in half and stuff with nutella and sliced bananas (or plantains) and enjoy that ish!

8. 3-Ingredient Paleo/Vegan Taco Shells

CREDIT: “3-Ingredient Paleo Taco Shells” Digital Image. Rubies and Radishes. 23 April 2018.

Ingredients:

  • 1/2 cup flaxseed meal (find organic ground flaxseed meal here)
  • 1/8 cup water
  • a pinch of salt

Directions:

  1. Mix together the flaxseed meal, water, and a pinch of salt quickly in the preheated skillet, using a spatula to combine it well, and press it against the skillet for around a minute or so.
  2. Divide, roll out and drape over the oven rack (we suggest two slots), for 8-12 minutes at 350 F.
  3. Then EAT.

Adapted from Rubies and Radishes.

9. Endive Boat Tacos

CREDIT: “Low Carb Turkey Tacos with Endive” Digital Image. All Day I Dream About Food. 23 April 2018.

This one is easy. Just peel off endive leaves and stuff them with turkey picadillo, drizzle with shredded cheese.

Adapted from All Day I Dream About Food.

10. Fried Egg Tacos

CREDIT: “copycat naked egg taco” Digital Image. Extra Crispy. 23 April 2018.

This one you already know. Use a fried egg!

Pro tip: use a pastry ring in the pan to make sure the egg stays in a perfect circle.

11. Cocoa Cookie Taco Shell

CREDIT: “Cocoa Cookie Taco Shell” Digital Image. Rachel Ray. 23 April 2018.

Here’s how to make this magic happen:

Ingredients:

  • 1/2 cup flour
  • 1/3 cup natural unsweetened cocoa powder
  • 1/8 tsp. salt
  • 6 tbsp. butter, at room temperature
  • 2/3 cup sugar
  • 3 large egg whites
  • 1/4 tsp. pure vanilla extract
  • Chocolate shell topping, fillings and garnishes

Directions:

1. Preheat the oven to 350°. In a small bowl, whisk the flour, cocoa powder and salt. In a medium bowl, beat the butter and sugar, about 2 minutes. Add the egg whites and vanilla; keep beating, occasionally scraping down the bowl, until blended (the mixture may be lumpy). Add the flour mixture; beat to blend.

2. Set up a taco-making station: On a work surface, arrange two boxes (at least 3 inches high) about 12 inches apart. Arrange a 2-to 2 3/4-inch-diameter rolling pin with one end on each of the boxes, leaving space for the rolling pin to have 2 taco shells draped over it. (You can also use two paper towel tubes.) Drape a sheet of parchment paper over the rolling pin.

3. Line a baking sheet with parchment paper. Cut the paper in half crosswise; place 3 tbsp. dough in the center of each piece of parchment. Using a small offset spatula or the back of a spoon, spread the dough out to a 5-to 5 1/2-inch circle. Bake until the dough is firm, rotating the sheet halfway through, about 10 minutes for a softer taco and 12 minutes for a crispy taco. Let rest 15 seconds.

4. Working with 1 cookie at a time, lift the paper and cookie; gently invert over the rolling pin (leave the paper on). Using a pot holder (the cookie is hot), gently push the sides down to form a taco-shell shape. Let cool completely, about 30 minutes. Peel off the paper. Repeat with the remaining dough for 8 shells. Dip edges in chocolate shell topping; fill and garnish (see our Awesome Ice Cream Tacos).

Adapted from Rachel Ray

12. Chicken Skin Tacos

CREDIT: “Chicken Skin Tacos.” Digital Image. Chef Steps. 23 April 2018.

Here’s how you go from a chicken leg to chicken skin tacos.

  1. Just gently peel the skin off of a chicken thigh and blanch in boiling water for 15 minutes.
  2. Then, cut the chicken skin with a circle cutter.
  3. Get out your taco shell molds and deep fry for 6-10 minutes.
  4. Let cool and stuff!

13. Easy Provolone Cheese Tacos

CREDIT: “Almost Zero Carb Low Carb Wraps are great as soft tortilla shells or as sandwich wraps | Low Carb, Gluten-free, Primal, Keto, THM” Digital Image. Low Carb Maven. 23 April 2018.

Alright, this one is easy af. Just sprinkle spices (garlic, chili powder, your choice!) onto round slices of Provolone cheese. Then bake at 350 F for 10-11 minutes. Then take them out, and let them cool a bit until you can fold them on the oven rack.

14. Cauliflower Tortillas

CREDIT: “Cauliflower Tortillas.” Digital Image. Paleo Leap. 23 April 2018.

This bad boy is Paleo and Keto friendly. All you have to do is steam 1 head of riced cauliflower in boiling water for 5 minutes. Squeeze out all the water and mix with two eggs, oregano and paprika to taste.

Separate into six equal pieces of flour, press and bake for 8 to 10 minutes at 375 F!

Adapted from Paleo Leap. 

15. Carrot Shells

CREDIT: “Super easy 4-ingredients Healthy Taco Shells recipe made from carrots ! Make your own soft shell taco in a minute far better-tasting than store bought taco shells.” Digital Image. Sweet As Honey. 24 April 2018.

Do you have so many carrots you don’t know what to do with them!? These tacos are for you:

Ingredients

  • 1 1/2 cup grated carrot , packed + 1/2 cup tap water to cook
  • 1/2 cup grated cheese I used cheddar
  • 2 eggs
  • 3 tablespoon Gluten Free Oat Flour
  • 1/4 teaspoon Salt if desired, optional
  • 1/8 teaspoon pepper if desired, optional

Instructions

  1. Place grated carrots into a bowl and cover with 1/2 cup tap water. Microwave 5 minutes.
  2. Pat the carrots EXTREMELY dry. This is super important. Do what you gotta do.
  3. Place into a bowl and add the grated cheese, eggs, oat flour, salt and pepper. Combine until it forms a sort of batter.
  4. Prepare a baking tray covered with baking paper. Set aside.
  5. Place small portion of the carrot mixture onto the prepared tray. I used a 5 cm mechanical Ice cream scoop maker to measure equal quantity and I split the whole batter into 4 portions.
  6. Press with your finger to compact the carrot onto the tray as a flat circle.
  7. Bake at 390 F for 15 minutes or until crispy on the sides.
  8. Gently remove the carrot tacos from the baking paper by lifting them from the side, using your finger or a tongue.
  9. Eat warm filled with filling of your choice.
  10. If you want to create a taco like shape. Cool down the shells on a bottle . I used small (17 oz) 500 ml bottle of water but any small bottle like beer bottles will work. The carrot taco will harden slightly when cooling down.

Adapted from Sweet As Honey.

16. Butter Lettuce Taco Shells

CREDIT: @reedbendoregon / Instagram

And if you don’t want to make your own homemade tortillas, snag yourself some butter lettuce and you’re good to go! Plus, they’re healthy!

17. Tacos with Jicama Shells

CREDIT: Unnamed. Digital Image. Primal Palate. 23 April 2018.

Jicama is a great sub for corn tortillas. It adds great flavor, is low-carb, and one-ingredient! Pro tip: soak the sliced jicama in cold water for 30 minutes before using.

18. Deli Meat

CREDIT: “Turkey Tacos.” Digital Image. Darling Be Daring. 23 April 2018.

Well, this is for the lazy, and we’re not judging. You can even cram more veggies into your life by making that the main taco stuffing and just wrapping in deli meat, right? Maybe, we don’t know.

19. Siete Cassava & Coconut Tortillas

CREDIT: Siete

If you’re trying to go grain-free, then you can find this at your Whole Foods 365, and they are seriously tasty. Be sure to fry them up first and enjoy the crunch!

Notice any needed corrections? Please email us at corrections@wearemitu.com

This Tortilla Looks Like A Regular Tortilla, But It’s Completely Different

Culture

This Tortilla Looks Like A Regular Tortilla, But It’s Completely Different

When you’re Latino, food seems to be the center of every family gathering. But no matter how much family and food go hand in hand, everything changes when you have a disease that overwhelmingly restricts your diet.

Veronica Garza grew up battling multiple symptoms that affected her skin, muscles, kidneys. It seemed like almost everything she ate had a negative effect on her.

Screen Shot 2017-02-21 at 4.03.40 PM

CREDIT: LINDA A GARZA / FACEBOOK

“For me, the obvious symptoms were icky joints, constantly feeling tired, rashes on my body, so I couldn’t be out in the sun without developing rashes…and just this general inflammation. I was even having issues with my kidneys. At one point the doctor was telling me that because I was so young, if it kept going in the same direction, I would probably end up on dialysis,” Veronica Garza told mitú.

After being diagnosed with both lupus and ITP, Veronica knew she had to make a serious change in her lifestyle, starting with her eating habits.

siete family foods: fb 03
CREDIT: SIETE FAMILY FOODS / FACEBOOK

But she wasn’t alone. Her family also joined this change to make the transition easier for Veronica.

“I think we all understood that it’s easier to do things together, to be successful together, so I never had [the issue of] showing up to family gatherings and feeling like I was left out,” she said.

Even though Veronica had the support of her family, it was still difficult having to miss out on such a huge part of her culture – the food. So she decided it was time to experiment in the kitchen.

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CREDIT: SIETE FAMILY FOODS / FACEBOOK

“We would get together and we would still try to eat tacos; we would just wrap fajitas in a piece of lettuce instead. That was okay for a while, but we did miss the foods that we had grew up eating, which led me to come up with my first tortilla, which was the almond flour tortilla,” Veronica told mitú.

After coming up with the grain-free, almond flour tortilla, there was only one thing that worried Veronica, and that was: what would her family think about these non-traditional tortillas?

Screen Shot 2017-02-16 at 10.32.55 AM
CREDIT: SIETE FAMILY FOODS / FACEBOOK

“It took a little while. At first it was just me testing it out, eating it by myself, trying to feel comfortable about it. Then I started putting them on the table for people to try them without really saying much about it”, Veronica told mitú.

“It took my dad a little while to even attempt to eat the tortillas. He just wasn’t having it. But as soon as he did have them, they became a part of his diet. Now they’re the only tortillas he will eat,” Veronica added.

It was with her family’s support that Veronica and her brother Miguel Garza took it upon themselves to share not only their tortilla recipe, but their story as well. That’s when they founded their company: Siete Family Foods.

Screen Shot 2017-02-16 at 12.21.25 PM
CREDIT: SIETE FAMILY FOODS

“One of our goals is to provide education and knowledge as to how we can remove processed food from our diets and include more real whole foods. Along the way it’s never really been like, ‘Oh awesome, we’re starting this business.’ It’s really been more about, ‘We have something that we really want to share with you.’ There’s no exciting entrepreneurial background. We do things together as a family and we just happened to be blessed to be able to share some of our passions with other people,” Miguel told mitú.

Whether it’s because of lupus, ITP, or another health condition that requires strict dietary restriction, Miguel and Veronica want to be able to offer a healthy but delicious food alternative.


“What we’re trying to do is create a product for people that may not have been able to enjoy it because of specific dietary restrictions. We want to encounter people that have a similar story to us. Hopefully this product allows them to experience some of the nostalgia of growing up with that culturally significant tortilla and still be able to enjoy it with family and friends,” said Miguel.

Despite the rollercoaster of running a business, Miguel and Veronica couldn’t be happier about how much their food products have changed other people’s lives.


“There are days when you wake up and it’s super exciting that you get to share something with people across the country, and there are also days that you just have a massive headache because of the stress of being involved in the business. It’s both exciting and scary at the same time. You wake up every day and just hope to do your best. I think one of the biggest hopes is that we’re making a difference beyond selling tortillas and tortilla chips – that we’re actually making an impact in people’s lives,” Miguel told mitú.

Ultimately, Siete Family Foods has been a blessing for the Garza family, and they hope to continue distributing food products that accommodate different autoimmune diseases across the country.


Veronica told mitú, “My brother had said that these tortillas are life changing to a lot of people, and that is something that I’m really proud of. It’s something that makes me happy every time. We get emails or messages from people and they tell us that the chips or the tortillas have changed their lives.”

From the kitchen, to the shelves of stores across the country, Siete Family Foods continues to grow, and the Garza family couldn’t be more proud.


“It’s definitely humbling. I know I make sure to stop by at a natural foods grocery store so that I can see our products on the shelves and take a picture. It’s still very exciting everywhere I go. There are people that I’ve never even met who are enjoying the products that we make,” Veronica said.


READ: This Girl Was Bullied In Elementary School For Packing Tortillas For Lunch


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