Enchilada Spiced Beef Wraps
Cooking Steps
Using a food processor or food chopper, chop canned tomatoes into a sauce consistency.
Add in all remaining ingredients except the roast and oil.
Brown roast on all sides for about 5 minutes each or until golden brown.
Once browned, place into the slow cooker.
Pour prepared sauce over roast and allow it to cook all day on low.
Wrap Ingredients
1/2 C Almond Flour
1/4 C Coconut Flour
3 Tbsp Melted Butter
1/4 tsp Salt
4 Eggs
To prepared wraps, combine almond flour, coconut flour and salt in a medium bowl.
In a small bowl whisk eggs till fluffy. Add into flours and combine. Pour melted butter over batter and stir to combine.
In a heavy bottom pan, heat a bit of oil. Place 2 Tbsp of batter into pan and swirl it to spread it out.
Cook for about a minute or 2 and then carefully flip.
Cook for an additional minute and remove from the pan.
Shred the beef roast.
Serve on wrap with guacamole.
Serves 5
8 hr
This is a Non-Dairy Recipe
Ingredients
- 10 oz Can tomato with Chili (Eden Organic)
- 1 C Beef Stock
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1/2 tsp salt
- 3 lb Roast
- Oil to brown
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5 Responses to “Enchilada Spiced Beef Wraps”
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Tried to make the wrap to fill with some taco meat that I had. The batter was extremely thick and even after adding 1/4 cup of milk, the wraps turned out like pancakes. A little on the dry side but tasted good. Not what I was expecting from the picture. Are all the ingredients for the wrap listed?
Did not work for me at all this recipe. Dough too thick and when added liquid the it started looking like pouridge and didn’t turn out goods able at all. Wasted my coconut and almond flour – as well as 5 eggs:-(((
I’d reduce the coconut flour. that always seems to absorb so much of the liquid in any recipe
Haven’t tried this yet, but I’m going to soon. Looks like this should be more along the lines of what you would use for homemade manicotti crepes.
Try this one for those having issues with the wraps/tortillas:
1 cup Tapioca (or Manioc) Flour
2 eggs
2T Half & half or whole milk (haven’t tried with water but may work fine)
1t baking powder
Sea Salt
Garlic Powder
Black Pepper
Mix all together, should be consistency of cream, use seasonings as sparingly or as much as you like. I fry on cast iron over medium heat with very lightly lard greased pan. Pour quickly to get uniformed round shapes. These fluff enough but not too much, they are pliable and bend easily without breaking. They are a slightly thinner “chalupa” texture and to me they taste like Indian Frybread.