Giving up carbs has not been an easy thing to do. Especially when you are in a very serious relationship with tacos. The first few weeks of our new lifestyle, I made taco meat and ate the heck out of some taco salad, but I still longed for the real thing. One day, I ran across this AMAZING recipe by Worker Bee on Mark's Daily Apple and decided to give it a whirl. I was so nervous the family wasn't going to like it and they devour it each and every time I make it. It's been requested a few times now. It's even passed the "other people's kids" test! I'm not going to lie though, this recipe is a little labor intensive but once you've made it a few times, it goes rather quickly. Word of advice, the tortillas are way better when you actually put the lid on after a minute of the batter being poured into the hot pan. It makes a big difference when you don't put the lid on. Also, I use a 2 1/2 quart round 10" baking dish for this casserole, so I pour about a 1/2 cup of batter into a 10" frying pan. That way I have a large tortilla that covers the whole circumference of the pan. I hope you all enjoy this recipe! Be sure to let me know how you like it and how the family reacted. Ingredients for Filling 2 pounds ground beef 1 onion, chopped 1 tsp chili powder 1/2 tsp garlic powder 1/2 tsp dried oregano 1/2 tsp paprika 1/2 tsp cumin 1 tsp kosher salt 1 large tomato diced or 1 cup of halved grape tomatoes 1 can chopped green chilies (4.5 ounce) 2 cup shredded sharp cheddar Ingredients for Tortillas1/4 cup coconut flour 2 tbsp tapioca flour 1/2 tsp cumin 1/4 tsp chili powder 1/2 tsp kosher salt 1/2 cup water 4 eggs 3 tbsp avocado oil + more for pan InstructionsIn a large skillet, heat a drizzle of oil and sauce the chopped onions until soft, about 5 minutes. Add ground beef. Once meat is about half way cooked add in 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/2 tsp paprika, 1/2 tsp cumin, and 1 tsp kosher salt. When meat is fully cooked, turn off the heat and add tomatoes and green chilies. Set aside.
In a small bowl, whisk together 1/4 cup coconut flour, 2 tbsp tapioca flour, 1/2 tsp cumin, 1/4 tsp chili powder, and 1/2 tsp kosher salt. In a larger bowl, whisk together 1/2 cup of water, 4 eggs, and 3 tbsp avocado oil. Slowly add the coconut flour mixture into the wet ingredients. Whisk constantly and well to avoid clumping. Preheat over to 375 degrees Fahrenheit and grease the bottom and sides of a round or square 2 1/2 quart baking dish with a layer of avocado oil. Heat some avocado oil in non-stick skillet over medium heat. If using a round baking pan, pour a 1/2 cup of tortilla batter into the hot pan (I try to spread it out over the bottom of the pan so it’s about 10"). Let the batter sit untouched for about one minute and then put a lid on the pan and cook for another minute. Flip the tortilla and fry for an additional 1 to 2 minutes. Continue to fry tortillas until all the batter is gone. Be sure to keep a thin layer of warm avocado oil in the pan to prevent sticking. After tortillas are cooked, cover the bottom of the casserole dish with meat mixture, then some cheese, and then a tortilla. Continue until all ingredients are gone and the last layer is cheese. Bake for 30 minutes. Let sit for about 10 minutes before serving. Top each serving with your favorite taco toppings like lettuce, tomato, green onion, sour cream, pico de Gallo, and avocado. ENJOY!
0 Comments
|
ArchivesCategories |