Soft beef tacos with balsamic blueberries!
Fill green tortillas with a chiffonade of lettuce and beef, top with balsamic blueberries.
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Step 1: Soft green tortillas
You can prepare the tacos well in advance and refrigerate or freeze. Reheat in a warm oven if necessary to restore their flexibility.
Yield: 9 6½” tacos
- 2 large or 3 small bunches chard
- 1 green plantain
- 1 tsp salt
- ¼ cup coconut oil, melted
Preheat oven to 300.
Chop chard stems & sauté in bacon fat or coconut oil. Add chopped greens and continue to cook until wilted.
To peel a plantain, score along the length of the peel with a sharp knife and remove the peel in strips.
Combine cooked chard, plantain, melted coconut oil & salt in food processor until it forms a thick green batter. The greener the plantain, the longer this will take. Scrape down the food processor bowl once or twice, as required.
Cover 2-3 baking sheets with parchment paper.
Create each soft taco out of 1/3 cup of batter. Use a spatula to make a tortilla of even thickness about 6 ½ in diameter.
Bake for 25 minutes. Remove pan from oven, flip the tortillas and bake for another 5 minutes.
Step 2: Beef
- 2lbs ground beef
- Himalayan salt (or similar)
- Savory (optional)
Fry the ground beef with a shake of salt & a heaping tablespoon of savory.
Step 3: Balsamic Blueberries
- 2 ½ cups fresh or frozen blueberries
- 1 tablespoon balsamic vinegar (the good stuff: no sulfites)
- ½ teaspoon ground mace
- ½ teaspoon ground ginger
Heat all ingredients in a pot until the blueberries are plump and hot and swimming in gorgeous purple sauce.
- The tortilla recipe is a variation of my new favorite invention: green flatbread. I got downright scientific (by necessity) when creating these tortillas in order to get the diameter, thickness & cooking time right so the tacos didn’t fall apart when full. If you would love a half hour walk or a bath while these tortillas cook, you can also just bake them for 35 minutes without flipping. That was the 2nd best variation.
- To freeze, cool completely. Cut the parchment paper you used for baking into circles slightly larger than your tortillas & sandwich between each tortilla so you can separate them when frozen.
- The first time we had the balsamic blueberry & ground beef combination was with the plantain nachos, in an attempt to find a low-FODMAP replacement for the green apple guacamole in that recipe. The balsamic blueberries were good with the nachos, but divine with the beef. Even my 19-year old kid, who is not even remotely paleo-inclined, approved of the combination when I insisted he put some beef with blueberries on his SAD pizza.
Appendix 2: *FODMAPs: There is a lot of contradictory information about low-FODMAP foods. All of the ingredients in this recipe is listed as low-FODMAP by reliable sources. Sometimes these sources link to charts created by others, but as the sources I’m consulting are trusted experts in the field, I’m putting trust in their links. Please do your own research to determine which foods you wish to include if are on a strict low-FODMAP diet.
- I’ve listed the sources of my information for the tortilla ingredients here. (They are the same sources as those listed below)
- Balsamic vinegar: The Paleo Mom, Stanford Hospital, (The Whole 9 & Chris Kresser list grapes as low-FODMAP, which is the only ingredient in the balsamic vinegar I use);
- Blueberries: The Paleo Mom, The Whole 9, Chris Kresser;
- Lettuce: The Paleo Mom, The Whole 9, Chris Kresser;
- Mace: Paleo Mom’s AIP-friendly list of herbs & spices;
- Ginger: Chris Kresser. + Ginger is on the Paleo Mom’s AIP-friendly list of herbs & spices;
- Savory: The Paleo Mom under ‘dried herbs’ + Savory is on her AIP-friendly list of herbs & spices;