Picadillo flautas — Meal
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Macros (per serving)

Fat

49%

(28 g)

Protein

20%

(27 g)

Carbs

31%

(41 g)

34 g Net,

7 g Fiber

525 Calories (per serving)

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Meat dishes

Picadillo flautas

By Meal.com

Ingredients

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For the tortillas:

Egg

2 pieces

Tapioca flour

100 g

Coconut flour

50 g

Salt

1 pinch

Garlic powder

1 pinch

Chili powder

1 pinch

Almond milk

200 ml

Water

100 ml

Coconut oil

to bake

For the picadillo:

Onion

1 piece

Sweet potato

12 piece

Carrot

1 piece

Spring onion

1 piece

Fresh coriander

1 hand

Tomatoes

3 pieces

Red pepper (hot)

2 pieces

Garlic

1 clove

Black pepper

to taste

Coconut oil

2 Tbsp

Ground beef

400 g

Bay leaf

2 pieces

Cumin Ground

12 tsp

Dried oregano

12 tsp

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

30 min

1

Cut all ingredients into small pieces.

2

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

3

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.

4

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

5

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

6

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.

7

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.

8

Let simmer for 15 minutes and remove the bay leaves.

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Details

Allergens

Nuts, Nightshade, Chicken egg

Diet

Paleo, Sirtfood

Course

Dinner

Cooking equipment

Garde

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