Name: Picadillo flautas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 50 ml Almond milk; 1 piece Egg; to bake Coconut oil; 1 3⁄4 Tbsp Water; 15 g Coconut flour; 0 pinches Chili powder; 0 pinches Garlic powder; 0 pinches Salt; 25 g Tapioca flour; to taste Black pepper; 1⁄2 Tbsp Coconut oil; 1⁄4 piece Onion; 0 cloves Garlic; 100 g Ground beef; 1⁄4 tsp Cumin Ground; 1⁄4 piece Spring onion; 1⁄4 piece Carrot; 3⁄4 piece Tomatoes; 1⁄2 piece Red pepper (hot); 1⁄4 piece Sweet potato; 0 hands Fresh coriander; 1⁄4 tsp Dried oregano; 1 piece Bay leaf

Nuts

Nightshade

Chicken egg

Guac.com

Garde

Dinner

Paleo

Sirtfood

For the tortillas:

For the picadillo:

Picadillo flautas

Beat the eggs. Add the dry ingredients and beat with a whisk into a lump-free batter.

Heat 1 tablespoon of coconut oil in a frying pan (8 inch diameter) over medium heat and pour ¼ of the batter into the pan and spread it over the bottom of the pan.

Bake for one minute on each side. Remove the tortilla from pan and repeat for the rest of the batter.

Peel the sweet potato and carrot and cut into small cubes. Cut the spring onion into rings and finely chop the coriander.

Put the tomatoes in a blender together with the pepper, half an onion, the garlic and pepper and turn them into a smooth tomato sauce. Set this aside.

Melt the coconut oil in a large pan and lightly fry the onion in it. Add the minced meat and fry till brown. Add the tomato sauce together with potato, carrot, spring onion, coriander, bay leaves, cumin and oregano.

Let simmer for 15 minutes and remove the bay leaves.

Picadillo flautas

Picadillo flautas

Macros(per serving)

Macros(per serving)

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