I am proud to introduce to you an amazing recipe for Paleo & Gluten-Free Tortillas from my idol Trina at Paleo Newbie.
I just had to try it with my own beef cannelloni filling. Although, not exactly like the real thing (pasta) I’m trying to makeover my Italian recipes to make me feel less bloated and feel great after eating them. This tortilla did the job! Yum!
Paleo Beef Cannelloni
2015-04-17 20:57:31
Serves 6
Tortilla
- 4 eggs whisked
- 2 cups of full fat coconut milk (or you can use unsweetened almond milk)
- 2 tbs of olive oil
- 2x 3/4 cups (1 1/2 cups) of tapioca flour
- 6 tbs of coconut flour
- 1/2 tsp sea salt
Sauce
- 1 clove garlic crushed
- 1 onion chopped finely
- 1/2 carrot chopped finely
- 1 celery stalk chopped finely
- 1 Litre (33.81 Ounce) of Tomato passata
- 200 grams (0.44lbs) grass fed beef mince
- 1 tsp oregano
- few basil leaves
- 1/2 Tbls sea salt
- olive oil/ghee to coat the bottom of saucepan
Beef Filling
- 1 garlic crushed
- 1 onion chopped finely
- 2 carrot chopped finely
- 2 tender celery stalks chopped finely
- 800 grams (1.76lbs) of grass-fed beef mince
- 1 tsp oregano
- few basil leaves
- 1 tbls sea salt
- pepper
- Olive oil/ghee to coat the bottom of fry pan.
Tortilla
- In a mixing bowl, combine all the wet ingredients (including the oil)
- In a separate bowl, combine all dry ingredients together (salt and flours)
- Pour wet ingredients into dry ingredients bowl and whisk until fully combined
- Season your pan with olive oil (we used a 10" non-stick pan) ideally if you could magic up a rectangle fry pan that would be genius!
- Heat pan on medium to medium-low heat
- Pour 1/3 cup of batter into the centre of pan to form about a 6" circle tilting the pan to spread the batter into a circle.
- Cook for 2-3 minutes until tortilla is lightly browned on the bottom
- Flip and cook about 1 to 1 1/2 minutes on the opposite side until browned
- Place tortillas on a paper towel-lined plate
- Makes about 12 tortillas about 6-inches in diameter set aside.
Sauce
- Heat oil in a saucepan and add garlic and onion, cook on medium low heat until soft.
- Add chopped carrot, celery and cook until veggies are soft then add herbs.
- Break apart beef mince into pan and sprinkle salt on the beef, break up lumps of mince with a wooden spoon until all lumps are gone and beef is browned.
- Stir and add tomato passata and bring to a boil. Once sauce is boiling bring the heat down to low and cover.
- Cook for 1 hour on low heat letting the sauce simmer with lid on until the sauce thickens stirring often you will start to see the oil from the meat rise to the top. Turn off and set aside.
Mince filling
- Heat oil in a fry pan or saucepan and add garlic and onion, cook on medium low heat until soft.
- Add chopped carrot, celery and cook until veggies are soft.
- Break apart beef mince into pan and sprinkle salt on the beef, break up lumps of mince with a wooden spoon until all lumps are gone and beef is browned.
- Add herbs and basil then stir and cook until the fat from the beef starts to rise. Place mince mixture in a colander and let the fat strain out the bottom into a bowl. (You can use the liquid for a broth or for cooking sauce)
- Add the mince mixture into a food processor and process into a fine mince.
- Preheat oven at 180 degrees (356F)
Assembling
- In a large rectangle oven dish place 2 ladles of the sauce onto the bottom on the pan.
- Holding a tortilla in the palm of your hand spoon mince mixture along in the middle to fill and wrap the tortilla sides over and place gently (folded side down) into the pan.
- Continue this process until all tortillas are lined in the pan as shown the in the photo.
- Ladle sauce on to cover all the tortillas if there is left over sauce that is fine, use it to serve, and place in the preheated oven for 30 minutes.
- Serve by spooning each tortilla and sauce on the plates.
Adapted from Paleo Newbie
Adapted from Paleo Newbie
Gusto Paleo https://gustopaleo.com/
