High Protein Chile Colorado – FULL CAL
Ingredients
- 21 oz chuck roast cut into 1” pieces
- 1½ cups yellow onion diced
- 1 tbsp ghee
- 3 dried pasilla peppers
- 2 garlic cloves
- 1 tsp cumin
- 1 tsp salt
- ½ tsp allspice
- ¼ – ½ tsp chili powder (to taste)
- 2½ cups beef stock
- 1 bay leaf
TOPPINGS:
- 1 medium avocado diced
- ½ cup cilantro chopped
- ½ cup green onion thinly sliced
- lime wedges
CAULI TORTILLAS:
- 4 cups cauli rice (16 oz bag)
- 1 egg + 1 egg white, whisked
- Sea salt and black pepper
- 1 tsp lime zest
Instructions
- BRING 3 cups water to a boil, add pasilla peppers, cover and remove from heat. Let soak for 10-15 minutes. Remove peppers, reserve 1 cup of liquid. Slice the peppers down the middle and remove the seeds/stems. Blend the peppers with the reserved liquid, garlic, cumin, salt, allspice, and chili powder.
- SET Instant Pot to sauté mode. Add the ghee and sauté the beef and diced onion for 7-8 minutes, until the beef begins to brown. Turn off sauté mode.
- ADD the pasilla pepper sauce, beef stock, and bay leaf. Set instant pot to meat/stew setting (high pressure for 35 minutes).
- FOR the cauli tortillas: Preheat oven to 375°F. Line a large baking sheet with parchment paper and spray with non-stick cooking spray.
- STEAM/microwave the cauli rice for 3-4 minutes, until tender. Transfer the rice to a clean tea towel and squeeze out as much water as possible.
- COMBINE the cauli rice with the egg/egg white and lime zest. Season with salt and pepper to taste.
- SPOON 2 heaping tablespoons of the cauliflower mixture at a time onto the prepared baking sheet, leaving plenty of space to spread out between each. Use the back of the spoon to spread the mixture into a thin layer. (About 4 – 4 ½” in diameter.)
- BAKE for 10 mins. Flip and bake an additional 5 mins. Remove from oven and cool. Lightly brown tortillas in a dry skillet before serving (optional but highly recommended).
- TOP each serving with ⅓ of a diced avocado, a large pinch of cilantro and green onion, and lime wedges. Serve with 2 cauli tortillas on the side for dipping.
Notes
*Alternative to cauli tortillas – Serve over 1 ⅓ cups cauli rice.
Nutrition
Calories: 527kcal | Carbohydrates: 23g | Protein: 51g | Fat: 27g | Fiber: 10g | Net Carbs: 13g