Beef wraps with red salsa
Slow cooked tender beef is just the perfect filling for creamy crepes!
Time & Nutritional data(per serving)
Overall - (1 h 50 mins - 2 h) Hands on - (20 - 30 mins)
Total Carbs - 10.1g Fiber - 2.8g
Net Carbs - 7.3g of which Sugar 6.6g
Protein - 23.1g Fat - 42.6g of which Saturated 18.8g
Energy - 515kcal carbs - 5.8% protein - 18.2% fat - 76%
Sodium - 26.8% RDA Magnesium - 10.9% RDA Potassium - 31% EMR
Ingredients (makes 4 servings)
* 21.2 oz beef (for slow cooking), grass-fed 600 g / 21.2 oz
* 4 tbsp lard , 60 g / 2.1 oz
* 1 small white onion, 60 g / 2.1 oz
* 4 cloves garlic, 12 g / 0.42 oz
* 2 cups unsweetened tomato sauce, 480 g / 16.9 oz
* 4 small tomatoes, 120 g / 4.2 oz
* 2 small red bell peppers, 160 g / 5.6 oz
* 2 tsp freshly chopped chili pepper
* 4 tbsp mayonnaise (home-made), 60 g / 2.1 oz
* 4 medium spring onions, 60 g / 2.1 oz
* 4 cups iceberg lettuce, 240 g / 8.5 oz
* 1 cup grated cheddar cheese (avoid for dairy-free), 120 g / 4.2 oz
* 8 large egg whites, 264 g / 9.3 oz
* 8 tbsp heavy whipping cream (or coconut milk), 120 g / 4.2 oz
* 1 tsp pink Himalayan or sea salt (or more to taste)
* freshly ground black pepper
Step 1
Take the meat out of the fridge and bring it to room temperature. If frozen, defrost overnight.
Chop the onion and garlic roughly. Heat a third of the lard in in a pressure cooker (uncovered) and throw the onion and garlic in. Cook until slightly browned.
Step 2
Season the meat with salt and pepper and place in the pressure cooker.
Cook from all sides for about 5 minutes until the surface gets slightly brown.
Step 3
Add tomato sauce and water until the meat is submerged. Cover the pressure cooker with a lid and cook for about 2 hours on medium heat.
Step 4
Meanwhile, prepare the red salsa. Preheat the oven to 340℉ / 170℃. Cut the pepper in quarters and place on a baking sheet or foil with the skin facing down. Bake for about 30 minutes.
Note:
You can also place the pepper into a heat-proof container and cook in a microwave for 5-8 minutes. When done, open the bag (be careful not to get burnt by hot vapor) and leave to cool down.
Step 5
When the pepper is ready, remove from the oven and keep aside to cool down. The skin may look burnt but you will only use the flesh. Once cooled, peel the skin off.
Step 6
Now, prepare the tomato(s). After peeled, place it in a bowl.Note:
Bring about 1 liter of water to boil in a kettle. Place the tomatoes in a pot and pour the boiling water over them. Hot water will release the skin and help you peel them easily. Only keep them in hot water for about 1-2 minutes or until the skin comes of easily.
Step 7
Chop the spring onion and place in a bowl with water. All the dirt will settle at the bottom of the bowl. Take it out and drain well on a paper tissue.
Step 8
Place the spring onion, peeled red pepper and tomatoes into a bowl and add freshly chopped chili pepper.
Step 9
Spoon in mayonnaise and blend in a food processor until smooth.
Step 10
When the meat is ready, take from the heat and let it cool down. Place it on a plate with a bit of the sauce to keep it juicy.
Tear the meat into smaller pieces.
Step 11
Now, let's cook the wraps. Heat a teaspoon of lard in a non-stick pan over medium-low heat.
Whisk the egg whites together with the cream (or coconut milk) and season with salt to taste.
Note:
There are 2 crepes for 1 serving, therefore you should have a teaspoon of lard for each.
Don't waste the egg yolks - use them for making mayonnaise, Ultimate keto coffee, Zucchini carbonara or add them to your breakfast omelet!
Step 12
Pour half of the mixture into a thin layer on the hot pan (about 10 inch / ~ 25 cm) and cook for about 2 minutes.
Cover the pan with a lid and cook for one more minute.
Move the crepe using a spatula onto a plate or cutting board.
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