Mexican flavors night at Casa Campbell. Fathead dough chorizo and cheddar empanadas with a chipotle aioli and a grilled jalapeno. Chili lime marinated chicken and flank steak fajitas on 100% cheddar shells. Poblano pepper, onion and cotija cheese with Mexican crema and a chipotle sauce. Keto refried beans made from black soy bean and chorizo. Simple salad of shredded lettuce, tomato and avocado with the crema. Pretty tasty, run out of time to do some sugar free flan. Will do that next time.
Marinade for the meat was as follows. Made a double batch of this and marinaded the chicken and flank steak overnight in it.
Fathead dough for the empanadas
Little more prep work making cheddar shells. Super simple process. Parchment paper on a pan. Make circular piles of shredded cheddar and bake at 400F until the edges are nice and brown. Pull and cool. I keep two pans going and cranked off 10 of these.
Getting stared on the cooking. Got the onions and bell peppers going. I am keeping all the veggies separate as I will be giving some to people who aren't into spice at all.
Poblanos hit the heat.
Here are the veggies finished off. I cooked all of these in avocado oil nice and hot. In my opinion it is a superior high heat oil for the griddle.
Apparently the heat made me go temporarily brain dead and I didn't catch any pics of the chicken or steak on the griddle. Here is the start of my keto refried beans. This is my second attempt at these this year. The first time was very blah, this time I nailed it. I first softened up 3 cups of dry black soy bean in the instant pot. I run them about 35 minutes on manual and did a natural release. I saved some of the bean juice and reduced it on the griddle in a pan while I was cooking the veggies. I added some garlic and cumin to it. Now to bring it all together on the griddle. First up is some chorizo.
Moving the chorizo to the side I added a few nice big scoops of bacon grease to the griddle to cook the beans in.
I tossed the beans and chorizo together on the griddle and chopped them quite a bit with my spatula. After that I used a ricer to mash them out on the griddle. Finally I put them in a pot on the griddle and added in the bean juice. Stirred some and then mashed more with the ricer. I left them a little chunky instead of finishing by pureeing with the blender. I like them a little chunky. I did not get a pic of the finished pot of beans.
Here is some plated shots. First up is the appetizer. The empanadas are topped with some crema and cilantro then plated with a grilled jalapeno and a little red chili with some lime. Sauce is a quick chipotle aioli I whipped up. Just Dukes mayo, chipotle paste and some garlic and lime.
Wife just wanted chicken so I plated this up for her. Served it up tostada style with a scoop of the refried beans. Added a simple salad of shredded lettuce, tomato and guacamole with some crema and a chipotle crema sauce.
Here is mine. I needed to have both steak and chicken lol.
After eating I made up 5 to go and delivered to my brother and a friends family. All in all this was tasty and will make for good leftovers a few days this week. I wanted to make some sugar free flan but ran out of time and energy. I will make that next time. Thanks for looking!!
Marinade for the meat was as follows. Made a double batch of this and marinaded the chicken and flank steak overnight in it.
- 1/2 cup lime juice
- 2/3 cup water
- 4 tbsp olive oil
- 8 cloves of garlic minced
- 4 tsp tamari (can use soy, I use tamari as its lower carb)
- 2 tsp salt
- 1 tsp liquid smoke
- 1 tsp cayenne
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 cup fresh minced cilantro
Fathead dough for the empanadas
- 3 cups mozzarella with
- 2 oz. cream cheese, melted in microwave with the mozzarella for about 2 1/ 2 minutes and stirred together.
- Fold in 1 1/2 cups almond flour , 2 eggs , tsp white wine vinegar and a pinch of salt. Once it is pretty well mixed get your hands oily and knead.
Little more prep work making cheddar shells. Super simple process. Parchment paper on a pan. Make circular piles of shredded cheddar and bake at 400F until the edges are nice and brown. Pull and cool. I keep two pans going and cranked off 10 of these.
Getting stared on the cooking. Got the onions and bell peppers going. I am keeping all the veggies separate as I will be giving some to people who aren't into spice at all.
Poblanos hit the heat.
Here are the veggies finished off. I cooked all of these in avocado oil nice and hot. In my opinion it is a superior high heat oil for the griddle.
Apparently the heat made me go temporarily brain dead and I didn't catch any pics of the chicken or steak on the griddle. Here is the start of my keto refried beans. This is my second attempt at these this year. The first time was very blah, this time I nailed it. I first softened up 3 cups of dry black soy bean in the instant pot. I run them about 35 minutes on manual and did a natural release. I saved some of the bean juice and reduced it on the griddle in a pan while I was cooking the veggies. I added some garlic and cumin to it. Now to bring it all together on the griddle. First up is some chorizo.
Moving the chorizo to the side I added a few nice big scoops of bacon grease to the griddle to cook the beans in.
I tossed the beans and chorizo together on the griddle and chopped them quite a bit with my spatula. After that I used a ricer to mash them out on the griddle. Finally I put them in a pot on the griddle and added in the bean juice. Stirred some and then mashed more with the ricer. I left them a little chunky instead of finishing by pureeing with the blender. I like them a little chunky. I did not get a pic of the finished pot of beans.
Here is some plated shots. First up is the appetizer. The empanadas are topped with some crema and cilantro then plated with a grilled jalapeno and a little red chili with some lime. Sauce is a quick chipotle aioli I whipped up. Just Dukes mayo, chipotle paste and some garlic and lime.
Wife just wanted chicken so I plated this up for her. Served it up tostada style with a scoop of the refried beans. Added a simple salad of shredded lettuce, tomato and guacamole with some crema and a chipotle crema sauce.
Here is mine. I needed to have both steak and chicken lol.
After eating I made up 5 to go and delivered to my brother and a friends family. All in all this was tasty and will make for good leftovers a few days this week. I wanted to make some sugar free flan but ran out of time and energy. I will make that next time. Thanks for looking!!
