Keto Cumin Spiced Beef Wraps | Min Yx Games Keto Cumin Spiced Beef Wraps | Min Yx Games
Keto Diet

Keto Cumin Spiced Beef Wraps

These cumin spiced beef wraps are really easy and quick to make, so you could be enjoying these for dinner in just 30 minutes…

Ingredients   [ For 7 to 8 people ]    [  Preparation time : 22 minute  –  Cooking time : 35 minutes  ]

  • 1-2 tbsp coconut oil
  • 1/4 onion, diced
  • 2/3 lb ground beef
  • 1 red bell pepper, diced
  • 2 tbsp cilantro, chopped
  • 1 tsp ginger, minced
  • 4 cloves garlic, minced
  • 2 tsp cumin
  • Salt and pepper, to taste
  • 8 large cabbage leaves

Preparation Method

  1. In a bowl, combine all the rub ingredients and press onto all sides of the beef.
  2. In a skillet heat 1 Tbsp of Olive Oil and sear the meat until brown on each side.
  3. Combine all the sauce ingredients, except the chicken/beef broth and the onion, and place into a blender.
  4. I know many people use an immersion blender during Passover, which works just as well). Pulse until smooth.

For the crock-pot

  1. Place the beef and sliced onion into the crock-pot.
  2. Cover with the sauce and the broth. Set on low for 7-8 hours.

For a Dutch oven

  1. Place the beef and onion into the Dutch oven.
  2. Cook on 250 degrees for 5 hours. After 3 hours, make sure the bottom is not burning.
  3. The beef should be extremely tender and pull apart with a fork.
  4. To serve, remove the beef from the crock pot/Dutch oven and shred with a fork.
  5. Pull the onions from the crock pot /Dutch oven and mix with the beef. Add sauce to your desired taste.
  6. For the guacamole, mash the avocado into a bowl. Mix the rest of the ingredients into to the avocado and enjoy.
  7. Once everything is done, assemble tacos in lettuce cups with desired toppings.
  8. To make the plantain chips: Set oven to 350 and line a baking sheet with parchment paper.
  9. Cut the ends of the plantain and peel. Slice it on a diagonal as thinly and consistently as possible.
  10. Toss the plantain slices with melted coconut oil or olive oil and lay out on a baking sheet sprinkle with the salt and cayenne pepper.
  11. Bake for 15-22 minutes – I like to flip them halfway through, but it is not necessary.
  12. Leave it long or short depending on your oven. You want them crispy and slightly brown. Serve with guacamole.

Enjoy it!!

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