#meatified

Grass-fed beef tacos with Homemade Paleo Tortillas!!!!

Many thanks to Rachael at Meatified.com for doing all that experimenting until she found the perfect blend of paleo flour, paleo fat, and water, to give us an amazing paleo tortilla recipe!

They only have three ingredients: cassava flour, lard, and water. Rachael also adds salt, but I was using some taco filling with lots of salt, so I skipped it. The tortillas are REALLY DELICIOUS! Caveman like, Ugga-Bugga!

My taco filling was some slow cooked grass-fed beef stew meat (then browned it in the cast iron pan before serving), some raw and charred spring onions (aka green onions, aka scallions), and a new thing for me, pickled avocado and pickled carrots (I’m experimenting a little with pickling, but it all tastes like pickles to me, and way too salty for my near salt-free palate, so my experimenting is over). Topped it all off with my amazing Apricot Sauce (I may need to make more while apricots are in season, I’m going through this new batch of sauce like it’s water and I’m dying of thirst). Garnished with a pickled jalapeño, which also didn’t pickle well for my taste. But it looks good!

Don’t be afraid of Lard and animal fat in general. As long as it comes from healthy animals, it’s actually really good for you! Yes, high quality fat is expensive, but why put cheap shit into your temple of a body? Whole foods, and Thrive Market online, just to name two stores, sell some great quality Lard, Duck Fat, and Beef Tallow. They all have high smoke points, so they’re perfect for frying or any cooking over high heat. But if you don’t eat meat, avocado, palm, carrot, and coconut oils have high smoke points too.

This meatified Paleo recipe combines a creamy and flavorful beanless hummus made with zucchinis, tahini, and spices, with a refreshing and chunky Mediterranean salad. Perfect for a healthy and satisfying meal.

Ingredients: 2 medium zucchinis, peeled and chopped. 1/2 cup tahini. 3 cloves garlic, minced. 1/4 cup fresh lemon juice. 1/4 cup extra virgin olive oil. 1/2 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and black pepper to taste. 1 cup cherry tomatoes, halved. 1 cucumber, diced. 1/2 red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint leaves, chopped. 1/4 cup kalamata olives, pitted and sliced. 1/4 cup roasted red peppers, chopped. 1/4 cup artichoke hearts, chopped. 2 grilled chicken breasts, diced optional for meatified version.

Instructions: Add the chopped zucchini, extra virgin olive oil, minced garlic, tahini, and lemon juice to a food processor. To the mixture in the food processor, add black pepper, smoked paprika, ground cumin, and salt. Scrape down the sides as necessary, and blend until creamy and smooth. This is your hummus without beans. The cherry tomatoes, diced cucumber, finely chopped red onion, fresh parsley, fresh mint leaves, roasted red peppers, kalamata olives, and artichoke hearts should all be combined in a big bowl. When making the meatier version, make sure the chicken breasts are cooked through by grilling them and then dicing them into small pieces. If desired, add the diced chicken to the Mediterranean salad mixture. Enjoy the chunky Mediterranean salad with the whipped beanless hummus!

Prep Time: 20 minutes

Cook Time: 15 minutes