- 4
- 15 mins
- 30 mins
Ingredients
- BEEF FILLING:
- TORTILLA:1/3 cup blanched almond flour
- 1/3 cup Parmesan cheese
- 1/3 cup unflavored whey protein
- 1 tsp Celtic sea salt
- Water (just enough to hold together)
- In a medium bowl, mix all the dry ingredients. Slowly add water, just enough to hold the dough together. On greased parchment paper, roll out dough into a thin rectangle. Cut into 2 x 5 inch rectangles. Set aside to fill meat with.
- 1 (3.3 pound) grass fed beef roast (you will have extra)
- You could also use CHICKEN
- 1 tsp Celtic sea salt
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp oregano
- 1 TBS coconut oil
- 5 cups beef broth
- 1 onion quartered
- 3 garlic cloves
Preparation
Step 1
In a bowl mix together salt, pepper, chili powder, garlic powder, cumin and oregano. Rub mixture all over beef roast to coat. In a large pan heat oil. Brown roast on all sides, about 6 minutes per side. Place in a slow cooker. Add onion and garlic. Pour in water and beef broth. Cover and cook for 8 hours. Remove from slow cooker and shred. Use to fill tortillas.
Preheat oven to 350 degrees. Grease baking sheet. To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.
Bake for 15 -20 minutes or until ends start to brown. Remove and sprinkle cheese on top. Turn oven setting to broil and broil for 2-3 minutes or until cheese melts. Remove from oven. Top with shredded lettuce and guacamole if desired. Serve with salsa for dipping.
This will make a lot of meat so you will have leftover meat. Idea: Make my Beef Stroganoff for tomorrow!
NUTRITIONAL COMPARISON (per serving: 5 mini TAQUITOS)
El Charrito Taquitos = 380 calories, 42 carbs, 4g fiber
“Healthified” Taquitos = 257 calories, 1.9 carbs, trace fiber