Suitcase Kitchen Episode 4!! I have to give a special thanks to those that were kind enough to let me use their video in todays post. Let’s be clear, these are easy and it simply doesn’t take that much time to make. So, you get some filler – Enjoy!
As for the application of these burritos, you’ll find one such example below from a previous post. The modification in the video is different than the recipe below because I needed something with less fat for the Zone Diet I had been working to stay on.
There was a time when burritos where the staple of my diet. Ask anyone that’s ever known me. Sunday comes around and by the mid afternoon, there’s 8-16 burritos wrapped up for the week. Alas, those days are gone and so is the intestinal distress. For anyone that has tried “going paleo” and cut out corn, flour, grains, legumes, dairy (just to name a few), they’ve probably experienced an improvement in bowel habits. But I disgress…
So it’s Cinco effing de Mayo. Let’s makes some mexican food. First, some tortillas from Stupideasypaleo.com. The only suggestion I have with this recipe is to double or triple it. I have a 12 inch non stick pan that I use to make these and it makes a tortilla big enough for a small burrito.
Now, let’s make some Cauli Rice:
- clean one head of cauliflower
- food process the florets using the large cheese grater setting
- dry fry the cauli rice in a large non stick frying pan without out. Roughly 10-15 min over medium high heat, moving every 3-5 minutes.
Now, what about some taco meat? Generally, store bought taco seasonngs contain things you don’t want. To make your own:
- 1 TBSP tapioca flour
- 1 TBSP chili powder
- 1 TSP pepper
- 1 TSP garlic
- 2 TSP cumin
- 1 TBSP grated, dried onion
- 1 TSP caynne pepper (could back it off)
- 1 TSP chili flakes
Brown 1 pound of ground meat or thinly sliced bonelss chicken in a saute pan. Remove excess liquid. Cover cooked meat in spice blend. Add 1/2 to 3/4 cup of water. Bring to a boil, reduce to low heat and simmer. Done-zo.
I don’t have any banging guac recipes; however, here’s one from Nom Nom Paleo.
Lastly, saute up some peppers and onions.
Once you’ve got all your ingredients, wrap it up and dig in to this little bundle joy. I love my burritos grilled. As a confession, I have a Geoge Foreman grill that is soley used for that purpose. Enter, the “burritos machine”: