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Friday, June 15, 2018

Paleo Beef Enchiladas

Growing up as a 6th generation Texan practically means that Tex Mex runs in my blood. Most Tex Mex aside from fajitas is not paleo. I definitely miss my enchiladas. Then I saw one of my favorite food bloggers mention something about paleo tortillas. Well, obviously I had to check them out immediately.

Siete Foods out of Austin, Texas makes grain free and gluten free tortillas, tortilla chips, and a variety of paleo products.

I'm totally geeking out about tacos, enchiladas, chalupas, and fajitas.

I ordered their sampler pack to see what works best for each product.

For the enchiladas, I definitely prefer their cassava and coconut flour tortillas. They have a great texture very similar to the traditional corn tortillas used for enchiladas.
So I whipped up a batch of beef and chorizo paleo enchiladas for me and #leohusband to try out and they were perfect.

Paleo Beef and Chorizo Enchiladas


Ingredients

Preheat oven to 350.

Tools:
Saucepan
Skillet
Whisk
Measuring cups and spoons
13x9 greased glass Corningware dish


Enchiladas:

1 lb of grass fed ground beef
1 lb of paleo compliant chorizo
8-12 Siete Cassava and Coconut Tortillas

Brown the chorizo and drain on a plate with paper towels. Using the same pan, without wiping it out, brown the ground beef. Drain the beef with paper towels. Dump both types of meat into a large bowl and stir to mix.

Sauce:
2 T olive oil
4 cloves garlic, minced
2 t onion powder
1 t dried Mexican oregano
2 1/2 t chili powder
2 1/2 t chipotle chili powder
1 teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1 teaspoon ground cumin
2 teaspoon dried parsley
1/2 cup Pace Picante original
2 (6 ounce) cans tomato sauce
3 cups water

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powders, basil, ground black pepper, salt, cumin, parsley, salsa, and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 - 20 minutes.

Place the tortillas on a plate and microwave for 15 - 20 seconds to soften. Take a tortilla in your secondary hand forming a taco-like shape. Put a spoonful of meat in the tortilla. Gently fold the tortilla over at one end. Place in the corning ware dish and complete rolling it up and keep the seam down.
Repeat for the rest of the enchiladas. Reheat tortillas in the microwave as needed to keep them soft so they don't rip while rolling. Pour the sauce over the top and place in the oven. Bake for 15 minutes or until bubbly.

Top with diced red onions, avocado, and cilantro.


If you have non paleo eaters in the family just sprinkle cheese over half before baking.

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