Wednesday, December 14, 2011

Enchilada Spiced Beef Wraps

This dish was a big hit with the whole family. Both kids ate their half and wanted more. The kids also enjoyed the leftover wraps with grilled chicken and cheese the next day for lunch. I will be making this again!

Enchilada Spiced Beef Wraps
10 oz Can tomato with Chili (Eden Organic)
1 C Beef Stock
1 tsp Onion Powder
1/2 tsp Garlic Powder
1 Tbsp Chili Powder
1 Tbsp Cumin
1/2 tsp salt
3 lb Roast
Oil to brown

1/2 C Almond Flour
1/4 C Coconut Flour
3 Tbsp Melted Butter
1/4 tsp Salt
4 Eggs

Using a food processor or food chopper, chop canned tomatoes into a sauce consistency.
 Add in all remaining ingredients except the roast and oil.
Brown roast on all sides for about 5 minutes each or until golden brown.
Once browned, place into the slow cooker.
Pour prepared sauce over roast and allow it to cook all day on low.

To prepared wraps, combine almond flour, coconut flour and salt in a medium bowl.
In a small bowl whisk eggs till fluffy.  Add into flours and combine. Pour melted butter over batter and stir to combine.
In a heavy bottom pan, heat a bit of oil.  Place 2 Tbsp of batter into pan and swirl it to spread it out.
Cook for about a minute or 2 and then carefully flip.
Cook for an additional minute and remove from the pan.

Shred the beef roast.
Serve on wrap with guacamole.

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