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
- In a bowl, combine all the rub ingredients and press onto all sides of the beef.
- In a skillet heat 1 Tbsp of Olive Oil and sear the meat until brown on each side.
- Combine all the sauce ingredients, except the chicken/beef broth and the onion, and place into a blender.
- I know many people use an immersion blender during Passover, which works just as well). Pulse until smooth.
For the crock-pot
- Place the beef and sliced onion into the crock-pot.
- Cover with the sauce and the broth. Set on low for 7-8 hours.
For a Dutch oven
- Place the beef and onion into the Dutch oven.
- Cook on 250 degrees for 5 hours. After 3 hours, make sure the bottom is not burning.
- The beef should be extremely tender and pull apart with a fork.
- To serve, remove the beef from the crock pot/Dutch oven and shred with a fork.
- Pull the onions from the crock pot /Dutch oven and mix with the beef. Add sauce to your desired taste.
- For the guacamole, mash the avocado into a bowl. Mix the rest of the ingredients into to the avocado and enjoy.
- Once everything is done, assemble tacos in lettuce cups with desired toppings.
- To make the plantain chips: Set oven to 350 and line a baking sheet with parchment paper.
- Cut the ends of the plantain and peel. Slice it on a diagonal as thinly and consistently as possible.
- 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.
- Bake for 15-22 minutes – I like to flip them halfway through, but it is not necessary.
- Leave it long or short depending on your oven. You want them crispy and slightly brown. Serve with guacamole.