Shredded Flank Steak ~ Ropa Vieja ~ Coconut Flour Tortillas

Ropa Vieja on Coconut Flour Tortillas

Pressure Cooker Shredded Flank Steak

2 pounds flank steak

sea salt

1 large onion, quartered

4 garlic cloves, minced

1 cup chicken broth

Sprinkle flank steak with sea salt.  Place flank steak, quartered onion, garlic and broth in the bottom of a pressure cooker.  Bring liquid to a boil over medium high heat.  Place lid on pressure cooker and cook on high pressure for 20 minutes.  You may need to lower the burner to maintain proper pressure setting.

***Note:  I use a Kuhn Rikon 5 QT Pressure Cooker…If you have a different model cook according to manufacturer’s instructions included with your cooker.***

Remove from heat, release pressure.  Carefully remove lid.  Remove the flank steak to a cutting board and allow it to cool slightly.  Once cool enough to handle, shred the beef with two forks, coarsely chop and set aside.

For Ropa Vieja:

1 large onion, chopped

1 large green bell pepper, chopped

2 tsp. butter or oil of choice

4 garlic cloves, minced

15 ounces chopped tomatoes, undrained (I use Pomi)

2 Tbsp. fresh lime juice

2 tsp. hot sauce

1 tsp. sea salt

1/2 tsp. ground cumin

1/2 tsp. black pepper

In a large skillet, saute chopped onion and bell pepper in butter (or oil) over medium-high heat until tender.  Add minced garlic and saute 2 minutes.  Stir in salt, tomatoes, lime juice, hot sauce, cumin and black pepper.  Cook, stirring occasionally until most of the liquid has evaporated.  Add shredded flank steak to tomato mixture and stir until well combined.  Serve warm on coconut flour tortillas with a dollop of guacamole.

Shredded Flank Steak over sautéed onions and jalapenos with fresh tomatoes and cilantro

For Sautéed Onions and Jalapenos:

2 large onions, roughly chopped

2 jalapenos, seeded and chopped

1 Tbsp. butter or oil

salt and pepper to taste

2 Roma tomatoes, chopped

Fresh cilantro, chopped

In a large skillet, heat butter or oil over medium high heat, saute onions and jalapenos until soft.  Plate onions and jalapenos in a shallow soup bowl, top with shredded flank steak, chopped tomatoes and cilantro.  Serve warm.

Coconut Flour Tortillas

If you haven’t invested in the new Paleo Comfort Foods cookbook yet you are truly missing out…EVERY recipe I have tried has been completely amazing, including this recipe for Coconut Flour Tortillas.

Coconut Flour Tortillas:

1/4 cup coconut flour

8 large egg whites (about 1 cup)

1/4 tsp. baking powder

1/2 tsp. chile powder (optional)

1/2 cup water

butter or coconut oil for frying

Whisk all the ingredients in a large bowl until smooth.  Preheat an 8″ nonstick skillet over medium heat.  Place about 1 tsp. butter or oil in the pan and swirl to coat evenly.  Ladle 2-3 Tbsp. of batter in the pan, tip the pan from side to side to get a thin layer of batter across the entire surface.  Once the first side is golden brown, use a very thin spatula to flip over to the opposite side again cooking until golden brown.  Remove the tortilla to a wire rack and repeat the entire process beginning with the oil or butter.  This recipe makes about 8 tortillas.  I like mine a bit thicker than a regular tortilla but you can add more water to make the batter thinner which will yield a thinner tortilla.

This recipe is shared at:

Fight Back Friday, Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesdays

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Banana Walnut Pancakes

Banana Walnut Pancakes with Maple Syrup

Sometimes you just gotta have pancakes.

Well, I do anyways.  I’m sure I’ve mentioned before that breakfast is my favorite meal of the day…no matter what time I eat it!  I don’t make pancakes all that often, usually only for a special occasion breakfast (think…birthday or holiday) but tonight I just felt like having a comforting meal.  Shannon at Nourishing Days has created the absolute best recipe for Fluffy Coconut Flour Pancakes I’ve ever tried…I’ve made this recipe dozens of times using both coconut milk and heavy cream and they always turn out great!  Below I’ve posted the recipe I use regularly, which is her original recipe halved with a touch of cinnamon added.  If you do have leftovers they freeze well.  My favorite topping for pancakes or waffles will always be maple syrup, bananas and walnuts, I rarely stray from that combo but you could top your pancakes with anything you like…or they are even great with just a dollop of butter or drizzle of coconut butter!

 Coconut Flour Pancakes (makes 6-8 pancakes)

2 eggs

1/2 cup coconut milk or heavy cream

1/2 Tbsp. coconut nectar or honey (optional)

1/2 Tbsp. vanilla

1/4 cup coconut flour

1/2 tsp. cinnamon

1/2 tsp. baking soda

1/4 tsp. sea salt

coconut oil or butter for the pan

  1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and sweetener.
  2. In a medium-sized bowl combine coconut flour, baking soda, cinnamon and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
  4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

This recipe is shared at:

Gluten-Free Wednesdays, Fat Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Fight Back Friday

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