Paleo Beef Burritos by Chef Pete Evans

• Gluten free

• Meat

  • 500 g Beef rump steaks, grass-fed

• Produce

  • 1 Avocado
  • 1/2 tsp Chilli flakes
  • 1 tsp Chipotle, powder
  • 1/2 tsp Coriander, ground
  • 2 tbsp Coriander
  • 3 cloves Garlic
  • 1 Lime, Juice of
  • 1 Onion
  • 1 handful Picked coriander, leaves
  • 1 small handful Picked coriander
  • 1 tbsp Red onion
  • 1/4 Spanish onion
  • 2 Tomato, ripe
  • 2 Vine-ripened tomatoes

• Refrigerated

  • 8 Egg whites, large free-range

• Canned Goods

  • 500 ml Beef or chicken stock

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 2 tbsp Arrowroot
  • 25 g Coconut flour
  • 1/4 tsp Sea salt, fine

• Oils & Vinegars

  • 1 Coconut oil
  • 1 tbsp Coconut oil
  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Liquids

  • 125 ml Water

Found on coeliacinthecity.com.au

Description

Ingredients

• 25 g (¼ cup) coconut flour
• 2 tablespoons arrowroot
• 8 large free-range egg whites
• ¼ teaspoon fine sea salt
• 125 ml (1/2 cup) water
• Coconut oil, for cooking
• 500 g grass-fed beef rump steaks, cut into cubes
• 1 tablespoon coconut oil, duck fat or tallow
• 1 onion, chopped
• 2 cloves garlic, minced
• ½ teaspoon ground coriander
• 1 ½ teaspoons ground cumin
• 1 teaspoon chipotle powder
• ½ teaspoon chilli flakes (optional)
• 2 ripe tomato, roughly chopped
• 500 ml beef or chicken stock, extra if needed
• 1 handful picked coriander leaves, to serve
• 1 avocado, diced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon finely chopped red onion
• 2 tablespoons coriander, chopped
• Juice of 1 lime
• 2 vine ripened tomatoes, cut into 2 cm pieces
• 1 clove garlic, finely chopped
• ¼ Spanish onion, thinly sliced
• 1 small handful picked coriander, torn
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lime juice

Directions

• Whisk the coconut flour, arrowroot, egg whites, sea salt and water together in a large bowl to make a smooth batter.
• Melt 1 teaspoon of coconut oil in a non-stick frying pan and swirl around to coat over a medium heat.
• Pour 3 tablespoons of batter into the pan. Tilt and swirl the pan to spread the batter into a round, thin tortilla shape of 12 cm in diameter.
• Turn the heat up to medium and cook until light golden brown on one side, then then flip and cook the other side to a light golden brown. Repeat. This should make 8 tortillas.
• Heat a saucepan or casserole dish with the coconut oil over medium heat. Add the onions and cook for 5 minutes until soft and tender. Add the garlic and cook for a further 30 seconds until fragrant.
• Next, add the beef and cook for 1 minute on each side to seal then add the ground spices, chilli flakes (if using) and tomatoes and cook for 1 minute.
• Pour in the stock, bring to a boil, cover with a lid, then reduce to medium-low and gently simmer for 2 hours, or until the meat is soft and tender. Add more stock or water if needed. Season with salt and freshly cracked pepper.
• Combine the avocado, onion, coriander, lime juice and olive oil in a bowl and mix gently. Season with salt and pepper and set aside.
• Combine the garlic, tomato, onions, coriander, olive oil and lime juice in a bowl and mix to combine. Season with salt and pepper and set aside.
• Fill the tortillas with a generous portion of the beef mixture, and top with the avocado, tomato salsas and coriander leaves. Wrap the tortillas and serve.