Carne Asada Tacos

Whew! I missed a day... The stories of the kids really take a lot out of me.


Anyway... tonight we had Carne Asada Tacos!


After marinating the thinly cut beef (recipe at the end), drain it in a colander:

Add to a hot frying pan, using either coconut oil or butter as your grease:

I used butter (some liquid from the meat does seep out, so you will have to drain every once in awhile.)

Take it out and let it rest for a bit:

Primal Pancakes!

Add your favorite toppings (Greek Yogurt works well as a sour cream, FYI):

Fold and eat:

Tom's taco (this photo taken with my new camera!)

Carne Asada:

1.5 lbs of thinly sliced beef
1 tsp cumin
1 tsp oregano
A couple dashes tabasco sauce
1 medium jalepeno, chopped
3 cloves minced garlic
12-16 ounces of beef stock


Place the meat, the spices, and the stock into a gallon sized Ziplock bag. 

Flip the bag several times in order to mix well. 

Lay flat in the fridge (the longer the better!) Making sure to flip the bag every once in a while (I marinate about 48 hours (just because I start it on Mondays, and then it is ready whenever I want it), I usually flip it every 12 hours. 

Cook for 2-3 minutes, on medium-high heat, in a pan of coconut oil or butter. 


This can also be served on top of basmati rice, sauteed peppers, or steamed vegetables.

Primal Tacos

Before Going Primal my family had tacos at least once a week. I think Tom and the kids would have eaten them three or four times a week if I would let them. 

As for myself, I didn't care much for them since I had developed a ground beef intolerance (gag) after pregnancy number two. (And I may have also been scarred from all the Hamburger Helper I was force fed as a child. Just kidding, Mom!)


Anyway... the family has missed taco night so I've tried to think of ways to put it back on the menu. 


A few weeks I tried taco bowls. Ground beef and all the fixin's in a bowl. It was okay, I guess, but the chips/corn shells were really missed. 


Last night we tried Taco Night again, but instead of a bowl we used very crisp romaine lettuce leaves. It worked better than the bowls, but it is messy, so you'll probably need a fork.A friend of mine (thanks, Kim!) sent me a link to making taco shells out of bacon, which sounds great to me, but I have to think of something that would work to shape it correctly.Although... I wonder if the texture of the bacon would work with the texture of the ground beef?


When I was growing up the ground beef was prepared by browning it, draining the grease, and then adding in some spices. 


I've found this way makes it much better tasting and gives it a nicer texture. 


Take your ground beef (the organic beef has a much softer texture to begin with) and brown it. Now, brown it, don't cook the heck out of it! Many people make the mistake of overcooking it. Just cook it until it is brown throughout... don't leave it on for another ten minutes after browning "just in case".  


Once it is thoroughly browned, drain off the grease--as much as possible (grease will hinder the ability of the spices to stick to the beef)--place the beef back on the stove and add in 2/3 cups warm water. And stir.  Now add in your favorite spices. I use: garlic powder, onion salt, chili powder, salt, pepper, and whatever else I feel like that day. Incorporate well. 


Next you will want to incorporate a thickener. I used to use a tablespoon of flour, but now I use arrowroot. Mix this into the ground beef and water/spice mixture. Keep the heat high enough so that the water mix is simmering, and allow it to stay this way for 3-6 minutes, just until the water begins to thicken.


We used this stuff:

To make this:

Sour cream, beef, tomatoes, cheese

Greek style:

Greek yogurt, beef, tomatoes, goat cheese