Well plenty to time to kill at home today and really in the mood for some Latin based foods. After surveying the refrigerator and freezer yesterday Here is what I came up with.
First up time to get the Piedmontese skirt steak out and marinating.
With the steak marinating time to move on to the empanadas as they can easily be warmed back up for supper. These are my basic keto fathead dough 3 cups mozzarella with 2 oz. cream cheese, melted in microwave 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. It turns into a perfect dough. Filling was just winging it. Browned 1 lbs. hamburger seasoned with cumin, garlic powder, onion powder , smoked paprika and some chipotle morita chile paste.
I rolled the dough out reasonably thin between two lightly greased pieces of parchment paper and used a coffee cup to cut nice even circles. Stuffed each with a small spoon of meat mixture and some shredded cheddar. Carefully fold and seal edges. I made two pans like this. Baked at 425F until nice and golden brown. Here they are before the oven.
Next up was something new for me which is keto grain free tortillas. These came out really good but I will say the dough is very hard to work with. Thanks to gnom-gnom site for this recipe.
Gotta have peppers and onions for fajitas. I had a ton of bell and sweet peppers to use up and have 50 lbs. of onions do I made a huge batch. Here is a shot of some of them. I sauteed them in avocado oil.
Time to get that meat going. I wanted to do these outside on my kamado because it was really nice out , around 65F. It was really windy though and I didnt think firing up charcoal would be all that safe. I did them in a cast iron skillet instead. Nice and hot to medium rare. Here is one nice piece fresh out of the skillet resting and a shot of some of it sliced.
Alright it is about time to bring this thing home. Cooking the tortillas now. Hot cast iron to the point water beads run across the surface. Only 4 or 5 seconds per side as they burn easily. These really come out good. As I said next time I will be using a tortilla press.
Empanadas coming out of the oven and being plated up with some guacamole salsa. Forgot to get a nice pic of one cut open but the meat and cheese is nice and moist and the dough shell is perfect. Sauce is just Herdez Guacamole salsa. We love that stuff!! This may best the best thing I have every made with the fathead dough.
Money shot time. Tortillas topped with pepper, onion, steak and some queso fresco. Would have loved cilantro but none on hand. Empanadas have a nice commercial jalapeno aioli on then.
Well that's it folks! Like usual this meal is 100% keto and like many of mine I highly doubt anyone would know that unless told :) Thanks for looking!!
First up time to get the Piedmontese skirt steak out and marinating.
- 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
With the steak marinating time to move on to the empanadas as they can easily be warmed back up for supper. These are my basic keto fathead dough 3 cups mozzarella with 2 oz. cream cheese, melted in microwave 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. It turns into a perfect dough. Filling was just winging it. Browned 1 lbs. hamburger seasoned with cumin, garlic powder, onion powder , smoked paprika and some chipotle morita chile paste.
I rolled the dough out reasonably thin between two lightly greased pieces of parchment paper and used a coffee cup to cut nice even circles. Stuffed each with a small spoon of meat mixture and some shredded cheddar. Carefully fold and seal edges. I made two pans like this. Baked at 425F until nice and golden brown. Here they are before the oven.
Next up was something new for me which is keto grain free tortillas. These came out really good but I will say the dough is very hard to work with. Thanks to gnom-gnom site for this recipe.
- 1 cup almond flour
- 3 tbsp coconut flour
- 2 tsp xanthan gum
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 2 tsp apple cider vinegar
- 1 egg lightly beaten
Gotta have peppers and onions for fajitas. I had a ton of bell and sweet peppers to use up and have 50 lbs. of onions do I made a huge batch. Here is a shot of some of them. I sauteed them in avocado oil.
Time to get that meat going. I wanted to do these outside on my kamado because it was really nice out , around 65F. It was really windy though and I didnt think firing up charcoal would be all that safe. I did them in a cast iron skillet instead. Nice and hot to medium rare. Here is one nice piece fresh out of the skillet resting and a shot of some of it sliced.
Alright it is about time to bring this thing home. Cooking the tortillas now. Hot cast iron to the point water beads run across the surface. Only 4 or 5 seconds per side as they burn easily. These really come out good. As I said next time I will be using a tortilla press.
Empanadas coming out of the oven and being plated up with some guacamole salsa. Forgot to get a nice pic of one cut open but the meat and cheese is nice and moist and the dough shell is perfect. Sauce is just Herdez Guacamole salsa. We love that stuff!! This may best the best thing I have every made with the fathead dough.
Money shot time. Tortillas topped with pepper, onion, steak and some queso fresco. Would have loved cilantro but none on hand. Empanadas have a nice commercial jalapeno aioli on then.
Well that's it folks! Like usual this meal is 100% keto and like many of mine I highly doubt anyone would know that unless told :) Thanks for looking!!
