Tacos for the Meat Lover
Tacos for the Meat Lover
8 No-Fail Turmeric Tortillas (see recipe below)
2 1⁄2 cups (120 g) chopped romaine lettuce
2 1⁄2 cups (220 g) chopped red cabbage
2 avocados, peeled, pitted, and diced
1⁄2 cup (8 g) chopped fresh cilantro
1⁄2 cup (50 g) chopped scallion
Lemon and/or lime wedges
Creamy Cilantro Dressing (see recipe below)
3 cups (480 g) Versatile Pulled Pork Carnitas (see recipe below)
If the No -Fail Turmeric Tortillas are cool, reheat before serving. Arrange the toppings in small dishes on the table.
Serve the Versatile Pulled Pork Carnitas in warm No-Fail Turmeric Tortillas and top with the suggested taco toppings and Creamy Cilantro Dressing.
Tacos are one of those meals that is meant to be personalized. Feel free to experiment with toppings and flavors to your heart’s content.
No-Fail Turmeric Tortillas
Makes 6 Tortillas
1 cup (140 g) cassava flour
1 tablespoon (9 g) coconut flour
3⁄4 teaspoon fine sea salt
1⁄2 teaspoon baking powder
1⁄2 teaspoon turmeric powder
2⁄3 cup (160 ml) warm water
3 tablespoons (45 ml) extra virgin olive oil
1⁄2 teaspoon apple cider vinegar
Combine the cassava flour, coconut flour, sea salt, baking powder, and turmeric powder in a large bowl. In a separate bowl, stir together the water, olive oil, and apple cider vinegar.
Pour the liquid mixture into the dry ingredients. Mix with a spatula to roughly combine the ingredients. Knead a few times with your hands until a smooth dough forms.
Divide the dough in half. Divide each half into 3 equal portions, forming a total of 6 little dough balls. Roll each ball between 2 sheets of parchment paper with a rolling pin to form a thin, round circle about 6 inches (15 cm) in diameter. As you stack the rolled-out tortillas, insert a piece of parchment paper between each layer so they don’t stick together.
Heat a nonstick skillet over medium-high heat. Cook each tortilla, uncovered, for about 2 minutes, until the bottom shows little golden spots and bubbles form on the surface. Flip with a spatula and cook for an additional 1 1⁄2 to 2 minutes.
Serve warm, refrigerate, or freeze for later use.
Creamy Cilantro Dressing
Makes 1 1/4 Cups
1 cup (240 ml) full-fat coconut milk
1 packed cup (16 g) chopped fresh cilantro
1 tablespoon (15 ml) lime juice
1⁄2 teaspoon fine sea salt, or more to taste
Combine all the ingredients in a high-speed blender and blend on high for about 30 seconds, until smooth. Taste and adjust the salt and lime juice to your liking.
Transfer the dressing to an airtight container and refrigerate until needed. Remove from the refrigerator 20 minutes before serving for a creamier consistency.
Notes: Creamy Cilantro Dressing will keep in the refrigerator for up to 5 days.
Versatile Pulled Pork Carnitas
Makes 8-10 Servings
3 1⁄2 pounds (1.5 kg) pork shoulder roast
1 (14-ounce, or 400 ml) can full-fat coconut milk
1 red onion (about 12 ounces, or 340 g), finely chopped
5 slices bacon (about 8 ounces, or 225 g), thinly sliced
2 tablespoons (30 ml) balsamic vinegar
1 tablespoon (15 ml) coconut aminos
1 teaspoon fine sea salt
Place the pork in the slow cooker and add the coconut milk, red onion, bacon, balsamic vinegar, coconut aminos, and sea salt.
Cook on low for 8 to 10 hours, until the pork is tender and can be easily shredded.
Remove the pork from the slow cooker and shred with two forks. Transfer to a serving dish.
Skim excess fat from the reserved cooking liquid with a large spoon. Spoon the remaining liquid over the shredded pork to taste.
Notes: Once the meat is cool, store in an airtight container in the refrigerator for up to 7 days. Reheat before serving following your own preferred warming method. Freezes well.
The Autoimmune Protocol Made Simple Cookbook by Sophie Van Tiggelen, published by Fair Winds Press, distributed by Allen & Unwin, RRP $36.99