cauliflower rice, guac and crispy beef
Category
Entree
Servings
4
Prep Time
5 minutes
Cook Time
30 minutes
After overdosing on Tex-Mex, I felt the urge to combine my own guacamole-inspired cuisine. You know I’m obsessed with cauliflower rice. Here’s what I came up with!
Ingredients
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Cloves from 1 garlic bulb, peeled and chopped
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½ large leek, sliced and chopped
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2 tablespoons coconut oil
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1 cup fresh chopped portobello mushrooms
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16 oz. Cauliflower rice (could be fresh or frozen steamer bags)
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1 teaspoon turmeric
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½ teaspoon high quality salt
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2 ripe avocados, scooped out
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½ cup chopped fresh cilantro
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Fresh squeezed juice from ½ large lime
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Salt to taste
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1 cup beef shank leftover from making bone broth, shredded
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(you can use any cooked meat, chicken or turkey, as long as you can shred it)
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1 tablespoon extra virgin olive oil
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Salt
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Pepper
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Cumin
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Garlic Powder
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Fresh squeezed juice from ½ large lime
cauliflower rice
guac
crispy beef
Directions
cauliflower rice
Place coconut oil in a heavy skillet or wok on medium high heat. Add garlic and leek and cook for 5 minutes. Add mushrooms and cook for 3 minutes. Add the cauliflower rice and stir well. Add turmeric and salt. Continue stirring until the cauliflower rice is cooked through and is even in its yellow color, about 10 minutes.
guacamole
Use a mortar and pestle or a molcajete to make the quac. Combine avocado, lime juice, cilantro and salt and mash until it becomes a chunky paste.
crispy beef
In a heavy medium sized pan combine olive oil with shredded beef, chicken or turkey. Add salt, pepper, cumin and garlic powder and cook for 2 minutes on high heat. Take a spatula and flip the meat over so it gets crispy on the other side, for another couple of minutes. Turn off the heat and squeeze lime juice over it.
Recipe Note
Serve the cauliflower rice first, top with guac and add crispy beef on top. Best eaten right away!