Tag Archives: mexican

Grain-Free Paleo Taquitos

Grain Free Paleo Beef Taquitos

Well, the struggle is real. C and I (and the dogs, of course) are still in the middle of a move and we’ve basically been Airbnb hopping for what it feels like is forever. In reality, it’s been a month and half, but it’s been quite stressful. At least, we finally know what city we’ll be moving to so I’m quite happy about that. I will reveal very soon where that is, so if you want to find out, the best thing to do is sign up for my newsletter because that’s where I’ll announce it first.

On top of that, I had to do my taxes this past week and what no one told me was that I shouldn’t have ever started my own business if I hate doing taxes. Womp womp. It took 5 hours but it’s done and I owe the IRS a crap ton of money, but I’m just glad that it’s over with and I can move on with my life… until next year.

Can you tell it’s been a rough week? After some of the longest days I’ve had, the last thing I wanted to do was spend an hour in the kitchen to make dinner. So my easy peasy solution? These delicious paleo taquitos!

Grain Free Paleo Beef Taquitos

Grain Free Paleo Beef Taquitos

Grain Free Paleo Beef Taquitos

I think making things from scratch is wonderful, but sometimes, life takes over and you ain’t got the time nor the energy for that. And thankfully, amazing companies like Siete Foods have made it so much easier to eat healthily with their high quality products with clean ingredients!

I’ve been obsessed with Siete Foods‘ grain free and paleo tortillas and tortilla chips, and not only are the tortillas pliable without falling apart, they are so delicious! I’ve been making tacos with their Cassava & Coconut Tortillas and even C says that he loves them. And he’s very picky about his tortillas.

I was a bit nervous about making taquitos with them because I wasn’t sure if they would crisp up nicely, but thankfully, these paleo taquitos turned out perfectly crunchy, and they made an easy re-heatable meal for a quick weeknight meal.

The only taquitos I remember eating in my life are the ones that you could buy at the freezer section. Do you remember them? My mom used to get us those all the time, and I loved them. Well, this grain free and paleo version taste so much better, if I do say so myself.

These paleo taquitos keep well in the refrigerator so I’ve been making a big batch, then reheating them in the oven for 10-15 minutes until they crisp up again for a quick, easy meal on a busy day. They’ve been a lifesaver for me this week. I hope you enjoy them as much as I did!

Grain Free Paleo Beef Taquitos

Grain-Free Paleo Taquitos
 
Prep time
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Ingredients
  • 1 tbsp coconut oil, or cooking fat of your choice
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 1 lb grass-fed ground beef
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • ½ tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp onion powder
  • 8 Siete Cassava & Coconut Tortillas
  • Optional: Garnish with cilantro, mashed avocados, salsa, and/or slice black olives.
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment.
  2. Heat 1 tbsp coconut oil t in a skillet over medium high heat.
  3. Add chopped onion and garlic into the to pan and cook until the onion is soft and translucent, about 3-4 minutes.
  4. Add ground beef, cumin, chili powder, salt, garlic powder, oregano, and onion powder to the pan and cook while stirring and breaking up the meat until the beef is browned, about 5 minutes.
  5. Microwave the tortillas for 30 seconds until they are warm and soft.
  6. Add 3-4 tablespoons of the meat mixture into each tortilla and roll them up tightly into taquitos.
  7. Place the taquitos on the baking sheet seem side down.
  8. Bake for 20 minutes, or until the tortillas are golden and crispy.
  9. Serve topped with your favorite sauce and toppings. I used my creamy lemon basil sauce from this recipe, and replaced basil with cilantro.

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Grain-Free Paleo Taquitos

Mexican Shakshuka

Mexican Shakshuka

Ohemgeeee, I love breakfast food! I’m not sure if it’s the food itself (although, I DO love me some quality eggs in every form), or that I just get really excited about it because it’s the first meal of the day. Either way, breakfast food makes me happy, and it makes me even happier if it’s Mexican. If huevos racheros is on the brunch menu, I don’t even consider ordering anything else.

I sent out this recipe to my email subscribers a week ago, but several people who have missed it have been asking about it, so here it is! I love shakshukas because not only are they homey and delicious, they are so pretty as well. There’s nothing better than looking at bright yellow eggs simmered in delicious red tomato sauce. I know shakshukas originate from the Middle East, but I don’t see anything wrong with putting a Mexican twist on it with some spices, olives, and avocados (and cheese)!

Mexican Shakshuka

Mexican Shakshuka

Mexican Shakshuka

The best thing about this dish is that it’s a one pot meal, so the clean up is easy (that alone makes it a great dish in my book). It’s also a great one to make for friends and family because it’s easy to put together but so fancy and colorful to look at! If you end up making this, please let me know below about how it turned out. I love reading all your comments and reviews on my recipes!

Mexican Shakshuka

Mexican Shakshuka

Mexican Shakshuka
Mexican Shakshuka
 
Prep time
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Ingredients
  • 2 tbsp coconut oil
  • ½ large onion, chopped
  • 2 cloves garlic, minced
  • 1 large bell pepper, chopped
  • 1 tbsp tomato paste
  • 1½ tsp chili powder
  • ½ tsp cumin
  • ½ tsp dried oregano
  • ¼ tsp cayenne pepper (optional - omit if you don't like spicy)
  • 2 14-oz cans diced tomatoes
  • Salt and pepper, to taste
  • ⅓ cup sliced black olives
  • 6 eggs
  • ¼ cup grass fed, raw cheddar cheese, shredded (optional)
  • ½ ripe avocados, sliced
  • Cilantro, for garnish
  • Organic, non-GMO corn tortillas (optional)
Instructions
  1. Heat coconut oil over a large skillet over medium high heat.
  2. Add onions and stir and cook until they are translucent, about 5 minutes.
  3. Add garlic and chopped bell pepper and cook for 5 minutes until they are soft.
  4. Add tomato paste, chili powder, cumin, oregano, and cayenne, and stir with the vegetables for about 1 minute.
  5. Add diced tomatoes with salt and pepper, stir and bring it to simmer. Lower the heat to medium low and let it cook for 8 minutes until the sauce starts to reduce.
  6. Stir in sliced black olives, and crack the eggs on top of the sauce without breaking the yolk. Make sure they are evenly spaced over the sauce.
  7. Bring down the heat to low, cover the pan, and allow the eggs to cook for 8-10 minutes, depending on how runny you want the yolk.
  8. Layer the cheese over the eggs, if using, and cover for an additional 30 seconds to let it all melt.
  9. Remove from heat and garnish with avocado slices and chopped cilantro.
  10. Serve with warm tortillas, or eat it on its own!

Paleo Whole30 Mexican Shakshuka

Paleo Horchata

paleo horchataHappy Cinco de Mayo! I love any good excuse to feast on Mexican food, my favorite cuisine, and that’s what this day is for me. Back in college, it also meant getting copiously wasted on shots of tequila and endless amount of margaritas. These days, it’s mostly about the food… but that doesn’t mean I can’t enjoy a little bit of a spiked cocktail now and then, right?

I first tried horchata when I used to live in New York City. My friends and I went to a Mexican restaurant and I saw it for the first time on the menu, and decided to try it out. This was before I found out about my dairy sensitivity, and while I truly joined how creamy and sweet it was (it was like a delicious, cinnamon-y milkshake!), my stomach did not at all later that night. Needless to say, I haven’t tried it again since.

paleo horchata

paleo horchata

paleo horchataWell, I thought it was time to introduce horchata back into my life without the dairy part. Because 1) it’s Cinco de Mayo and 2) I think a rum-spiked creamy cocktail that won’t make me sick is a good thing to add to my life. Them’s the facts. This paleo horchata feels so decadent but it’s made with all clean, healthy ingredients, and sweetened with a touch of honey. You can even make it for the entire family and add the alcohol at the end for the adults. I highly encourage you make this and enjoy it with a side of tacos, guacamole, and sombreros!

paleo horchata

Paleo Horchata
 
Prep time
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Serves: 4-6 servings
Ingredients
  • 1 cup raw cashews
  • 2 cinnamon sticks
  • 4 cups filtered water
  • 2 tbsp raw honey, melted
  • ½ tsp vanilla extract
  • Ice
  • Ground cinnamon, for garnish
  • ½ cup rum (optional)
Instructions
  1. Soak cashews and cinnamon sticks in 4 cups of water for at least 3 hours at room temperature.
  2. Place the mixture in a high-powered blender and blend for several minutes until smooth.
  3. Strain through a cheesecloth into a pitcher.
  4. Stir in honey and vanilla extract. Add rum if using, then chill in the refrigerator.
  5. Serve over ice, garnished with ground cinnamon, if using.

Paleo Dairy Free Vegan Horchata