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Hi friends! I have been out of the blogging game for a little while here and have been slacking on running final tests on recipes to post for you. I have been spoiled by my in laws who are visiting and have not been cooking as much lately, as they have been preparing some amazing meals for us each day. I love to watch my mother in law cook, she knows exactly how much of everything to use nad never measures or times anything and it is always just perfect. I can definitely see where Roy gets his cooking skills from! It has been so nice to have them here with us, I am still working on a way to convince them to stay forever, I will let you know how it works out… In the meantime, here is a recipe for a gluten free tortilla that holds together and tastes great! I see a lot of recipes for plantain tortilla shells that are using only plantain and I wanted to create something that was alittle more like a corn tortilla or “real” tortilla but still utilized the amazing properties of plantains. If you do not handle grains or eggs well I would recommend that you try out another recipe for plantain tortillas that omit these ingredients.
I have not yet found a gluten free and nut free tortilla that actually holds together in the exact way with the exact flavor that I like, so I created a recipe for it. In case you don’t know, I love tacos. Like a lot. Tacos of any kind, chicken, beef, pork, vegetarian, you name it-I probably love it. These taco shells would be delicious with any type of taco filling, including the above mentioned suggestions. Our 5 year old likes them as a quesadilla, with plain cheese and salsa to dip. I like them with beef (like my instant pot carne asada-look for the recipe very soon!), salsa, avocado and cheese. For my vegetarian friends, try beans and rice as the main filling! I have not yet tried any vegan egg substitutes wit this recipe so do share your trials if you choose to experiment in that regard! I have tried this with yellow, white and blue cornmeal and have found the results to be the same. I have used yellow or green plantains, the only difference is that when using the yellow ones the tortillas were a little sweeter (our favorite) but they also did stick a little to the baking sheet.
We use the Vitamix and a plain metal baking sheet. I am sure that any blender would work as well and a non-stick baking sheet might work better, we have not tried this. Make sure to liberally oil your baking sheet to minimize sticking!
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- 2 large green or slightly yellow plantains
- ¼ cup lime juice
- ½ cup cornmeal
- ½ cup water
- 2 medium or 1 large egg
- ½ tsp sea salt
- coconut oil for greasing baking sheet
- Blend all ingredients in high powered blender until fully combined
- Spread in very thin 5" circles onto liberally oiled baking sheet, use about 1 tbsp oil per batch, leave at least 1" between each tortilla
- Bake at 425 for 6 min
- Use a very thin flat metal spatula to remove, you may have to scrape gently to remove them, they may stick a little
- Flip and bake additional 2 min if you want them crispy
- Serve with desired fillings
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Happy Taco Tuesday! Just kidding, it’s not Tuesday. That’s ok, because it doesn’t have to be Tuesday to have tacos. I believe that tacos are good for any day or every day, depending on what kind of mood you are in. I like tacos any time of the day as well-I’ll often enjoy tacos for breakfast, especially the day after making this Instant Pot Carne Asada 😉 I am a HUGE taco fan, if you weren’t already aware, I am guessing that is apparent now! I could eat tacos for a week or two straight and have no problems at all with it. I know because I have done this before… haha!
I am happy to share with you our own twist on Carne Asada made in none other than our beloved Instant Pot
(which doesn’t have a name-suggestions welcome in the comments) I was planning to wait until next week to post this so recipe but.I.just.can’t.wait! I am so excited to share this recipe since we all loved it so much and I finally got around to finalizing and perfecting the ingredient list and process. Besides, those plantain tortilla shells from the other day are probably just so lonely without the Instant Pot Carne Asada recipe.
So, if you love carne asada but not the marinading process, try this recipe out and see what you think. We are all about throwing together quick last minute meals (especially on work nights!) but no way will we ever compromise on flavor! This recipe does call for an Instant Pot, obviously… which is a great thing to have anyway… but especially for this recipe! I am thinking that it would do just fine in a slow cooker for 6-8 hours on low, possibly 4 hrs on high but to be honest we have not used our slow cooker since getting our IP…. If you don’t have an Instant Pot and are feeling adventurous go ahead and try it in the slow cooker then let us know your result in the comments! Please note that if you click on a link on our blog it may be an affiliate link, please see our disclosure for more information! Enjoy friends!
- 2.5 lbs beef bottom round roast, pre-sliced "carne asada" style or sliced into ¼ inch thick long strips
- 1 cup onion, chopped
- ½ cup medium salsa (not pico de gallo)
- ⅓ cup lime juice
- ¼ cup lemon juice
- ¼ cup orange juice
- ¼ cup soy sauce, braggs aminos or coconut aminos
- 2 tbsp coconut or olive oil
- 1 tbsp Apple Cider Vinegar (or other vinegar)
- 1 tbsp chopped garlic
- 1 tbsp sea salt
- 1 tbsp medium chili powder
- ½ tsp cumin powder
- ¼ tsp cayenne pepper powder
- Turn IP onto saute, add oil
- Chop onions and garlic
- Once HOT, add onion and saute for min, stirring a few times
- Meanwhile mix all other ingredients (aside from the meat) in a bowl, set aside
- Add garlic to IP and saute for 2 min, stirring a few times
- Turn off IP
- Add meat to IP, cover with liquid mixture and stir well
- Set for "Meat/Stew" and adjust down to 6 minutes
- Allow to naturally release pressure, approximately 15-20 minutes
- If desired, turn IP back to saute function and allow to reduce liquid to a nice thicker sauce
- Serve with fresh veggies in warm corn tortillas or my plantain tortilla shells, see link above!
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As crazy as some people may think this is, I’ll let you in on a little secret. Our family likes our steak fully cooked. Yep, cooked thoroughly, all the way through, a little charred on the outside even sometimes. It’s an unpopular preference but we are thinking that maybe there are others out there who share it. This recipe is a good way to make a tougher cut of meat a lot more tender and far tastier than any other method we have used. If you have an Instant Pot (which I’m guessing you might if you’re checking this recipe out) then you know that most things are better when cooked under pressure. If you don’t have one then what are you waiting for?! Seriously. It’s a game changer in the kitchen. We used to make this recipe on the stove top and it took ages plus the meat was nowhere near as flavorful and tender as the instant pot gets it. This recipe has been on the back burner for awhile but I expedited it when someone asked about cooking steak in the IP. I hope you find this to be a tastier way to enjoy tougher cuts of meat!
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- 4 lbs chuck steak, ¾ inch thick
- ¾ cup beef broth
- ¼ cup clean barbecue sauce (HFCS, preservative and dye free)
- 2 tbsp red palm oil (or other heat-stable fat of choice like butter or coconut oil)
- 1 tsp turmeric
- 1 tsp sea salt + more for initial salt & pepper season
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp allspice
- ½ tsp curry powder
- ½ tsp dulse flakes (optional)
- ½ tsp kelp flakes (optional)
- ½ tsp coriander
- salt and pepper to season
- Optional-prepare a side of rice, potatoes, sweet potatoes or other starchy veggies and fresh or frozen non-starchy veggies-we like white rice and steamed onions and cabbage!
- Start with turning your IP on to the saute function
- Liberally salt and pepper your steak on all sides
- Mix all dry seasonings together in a small bowl
- Drop in 1 tbsp oil to IP
- Sear steak on all sides, set on plate when done and turn off IP
- Use about 4 teaspoons of seasoning mix to season all side of the steaks, place them back in IP, stacked on each other if need be.
- Put broth and BBQ sauce into bowl with remaining spices, mix well
- Pour broth mixture over steaks and close lid, turn knob to sealing
- Push the meat setting and adjust time to 7 minutes
- Start your rice, potatoes or other starchy veggie.
- When timer goes off carefully turn knob to release using a folded over thick kitchen towel
- Remove steaks and put on a plate, cancel IP then push the Saute button to reduce liquid to a thick gravy, (stir/scrape the bottom occasionally to check on it during the next steps, turn off IP when it is almost as thick as you like it)
- Get your veggies in another pan to start steaming or sauteing
- Turn a frying pan on medium high with 1 tbsp palm oil, brown the steaks on both sides, put back on plate as they're done
- Serve your steaks with gravy and a side of veggies, rice or starchy veggies!