Maggie and Wilson

Chipotle Pork

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• 1 Pork Tenderloin (not flavored)
• 1 Small Can Chipotle in Adobado Sauce
• 2 T. Lime Juice
• 1 t. Cumin
• 1 Clove Garlic
• Salt and Pepper to Taste

Place tenderloin in crock pot.  In a blender or food processor combine just the juice of the chipotles (unless you like it REALLY spicy), lime juice, garlic, salt and pepper.  Pour sauce over meat, cover and cook on low for about 6-8 hours.

Serve with Salsa:

• 1 Can Rotel Tomatoes, drained
• 1/4 C. Chopped Onion (I skip this - raw onions are not my friends)
• 1/4 t. Cumin
• 1/4 t. Dried Mexican Oregano
• 2 t. Lime Juice
• 1/4 C. Pinto or Black Beans
• 1/4 - 1/2 C. Chopped Cilantro
• Salt and Pepper to Taste

Mix all ingredients, cover and keep in fridge until time to serve meat.  Tastes better if you allow it to come to room temperature before you serve it.  Use sparingly, especially if you include the beans as the carbs can sneak up on you pretty quickly.

I used my large bicuit cutters to cut round "tortillas" out of my Flatouts and served soft taco style.  I keep the scraps to make pita chips for the artichoke dip.  Some sliced avocado and/or sour cream would add nice balance.

 

Nachos

Chips: Low Carb Tortillas, cut and fried in 1" of Grapeseed Oil.  Drain on paper towel and salt.  (These will be more flaky than "normal" tortilla chips, but they are quite good!)

Filling:

• About 1 pound of lean hamburger
• 1 can of Rotel tomatoes with chiles
• 2 cloves of garlic
• Salt, pepper and a pinch of oregano.  

Brown meat then add rest of ingredients.  Allow to simmer for about 15 minutes on low heat.  Put desired serving size of meat on a microwave safe plate, top with habañero cheese and heat in microwave just until cheese melts.  I'm trying to get away from using shredded cheese because they put some kind of chemical/wax to keep it from clumping together. 

Coyote Tacos

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One of our favorite restaurants here in town serves something they call Coyote Tacos.  I have no idea why they are called that, but I DO know that they are delicious!  Here is my version:

• 2 Thinly Sliced Rib Eye Steaks
• 1 T. Olive Oil
• 3 Slices of Bacon, chopped
• 2 Green Onions, sliced
• 1 Clove Garlic
• 2 T. Salsa
• 2 T. Water
• Fresh Cilantro, washed and stems removed
• Salt, Pepper, and 1/4 t. Cumin
• 2 t. Cholula Hot Sauce
• Low Carb Tortillas or Flatouts 

 If you aren't starting with cooked bacon, use a frying pan to cook bacon, and then remove bacon from pan.  Omit the olive oil, and then saute the meat in the oil or bacon fat until slightly pink in the center.  If you are starting with leftover bacon, add the olive oil to the pan and saute the steak, bacon and green onions until meat is just slightly pink in the center.  Then, add garlic and salsas and spices.  Add two tablespoons of water to deglaze the frying pan (with meat still in it), then cover pan and allow to rest for 5 minutes.

 

While meat was resting I used a biscuit cutter to cut 8 circles out of the Flatouts, place on tinfoil or cookie sheet and warm under broiler for about 2 minutes.  The goal is to get them slightly less soggy, but not crunchy:

Add meat to shell and top with fresh cilantro and additional hot sauce if you wish.  I was able to make 8 small tacos with the ingredients listed above.

Chimichangas

I originally set out to make flautas, using low carb tortillas.  They were ok, but nothing to write home blog about.  Had a package of Flatouts sitting on the counter so I made a flauta with one of those too and let my husband decide which he liked better.  He overwhelmingly liked the Flatout version, but said they were more like chimichangas because they are flaky.   This will be part of our dinners frequently, diet or no diet!

• Shredded Chicken (I used the HEB brand, prepared shredded chicken.  No carbs in this brand - be sure to read labels if you don't make your own!)
• 1/2 C. Shredded Cheese
• 2 T. Chopped Green Chiles
• 3 Flatout Lights, cut in quarters
• Oil to fry in - Grape Seed Oil is a good choice because it burns at a much higher temp than olive oil

While oil heats, mix chicken, cheese, chiles in a bowl.  Scoop a spoonful of chicken mix into each quarter of a wrap and with pointy end pointing towards you, roll from side to side (not from top to bottom).  Fry until golden on both sides.  Add salt, pepper and salsa. 

The reason for cutting the wrap into quarters and making smaller chimichangas instead of one big one is so that when you roll it the bready part isn't overlapping more than it has to.  The idea is to get as much chicken rolled up into as little bread as possible.  If you want to serve them as appetizers, cook them first, and then slice into smaller pieces with a sharp knife.

Each piece has roughly 2 - 2.5g (net) carb depending on the exact ingredients you use.