Beef Carnitas with Coconut Flour Tortillas

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Spicy beef in a coconut flour soft shell taco - ¡Ay, Dios Mío!

Yields1 Serving
Cook Time8 mins

Beef Carnitas
 2 cups Beef Stock (or water)
 1 Onion (roughly chopped)
 1 Garlic Clove (minced)
 1 lb Sirloin Steak
 1 tsp Paprika
 1 tsp Cumin
 ½ tsp Cayenne
 ½ tsp Garlic Powder
 1 tsp Chili Powder
 1 tsp Salt
 1 Bell Pepper (sliced)
Tortillas
 5 Egg Whites
 ¼ cup Coconut Flour
 ¼ cup Unsweetened Coconut Milk (or Unsweetened Almond Milk)
 1 tsp Cumin
 ½ tsp Chili Powder
 ¼ tsp Sea Salt
 Coconut Oil

Beef Carnitas
1

Add the paprika, cumin, cayenne, garlic powder, chili powder, and salt to a small bowl. Stir to combine.

2

Rub the spice mixture all over the sirloin steak.

3

Place the onion on the bottom of the slow cooker.

4

Place the steak in the slow cooker on top of the onion, then pour the water or stock around it. Add the garlic.

5

Turn it on low for 8 hours.

6

After 8 hours, remove, and shred the beef with two forks. Remove the bones and place the meat back into the juices until ready to serve.

Tortillas (makes 4)
7

Add the egg whites, coconut flour, milk, cumin, chili powder, and salt to a blender or food processor.

8

Process until well combined. It will be thin.

9

Allow the batter to sit for 5 to 7 minutes.

10

Place a small nonstick skillet over medium heat.

11

Add the coconut oil and move the pan around to make sure it covers the entire surface.

12

Using a ladle, add ¼ of the mixture to the hot skillet.

13

Lift it up and move it around to spread the batter around in a circle in the skillet.

14

Cook for 2 to 3 minutes on one side, until the expose side is no longer shiny.

15

Flip carefully, using a large spatula.

16

Cook another 1 to 2 minutes, or until browned.

17

Remove and set aside.

18

Repeat with remaining batter to make 4 tortillas (do not place them on top of each other).

Ingredients

Beef Carnitas
 2 cups Beef Stock (or water)
 1 Onion (roughly chopped)
 1 Garlic Clove (minced)
 1 lb Sirloin Steak
 1 tsp Paprika
 1 tsp Cumin
 ½ tsp Cayenne
 ½ tsp Garlic Powder
 1 tsp Chili Powder
 1 tsp Salt
 1 Bell Pepper (sliced)
Tortillas
 5 Egg Whites
 ¼ cup Coconut Flour
 ¼ cup Unsweetened Coconut Milk (or Unsweetened Almond Milk)
 1 tsp Cumin
 ½ tsp Chili Powder
 ¼ tsp Sea Salt
 Coconut Oil

Directions

Beef Carnitas
1

Add the paprika, cumin, cayenne, garlic powder, chili powder, and salt to a small bowl. Stir to combine.

2

Rub the spice mixture all over the sirloin steak.

3

Place the onion on the bottom of the slow cooker.

4

Place the steak in the slow cooker on top of the onion, then pour the water or stock around it. Add the garlic.

5

Turn it on low for 8 hours.

6

After 8 hours, remove, and shred the beef with two forks. Remove the bones and place the meat back into the juices until ready to serve.

Tortillas (makes 4)
7

Add the egg whites, coconut flour, milk, cumin, chili powder, and salt to a blender or food processor.

8

Process until well combined. It will be thin.

9

Allow the batter to sit for 5 to 7 minutes.

10

Place a small nonstick skillet over medium heat.

11

Add the coconut oil and move the pan around to make sure it covers the entire surface.

12

Using a ladle, add ¼ of the mixture to the hot skillet.

13

Lift it up and move it around to spread the batter around in a circle in the skillet.

14

Cook for 2 to 3 minutes on one side, until the expose side is no longer shiny.

15

Flip carefully, using a large spatula.

16

Cook another 1 to 2 minutes, or until browned.

17

Remove and set aside.

18

Repeat with remaining batter to make 4 tortillas (do not place them on top of each other).

Beef Carnitas with Coconut Flour Tortillas