Lettuce Wrap Pulled Beef Tacos with Guacamole

When I started eating a mainly Paleo diet I immediately began to think about how to convert some favorite recipes into Paleo recipes.  It soon became clear that my now favorite recipes are also perfect for Passover.

This year I am overly cautious about the fact that I have to bring lunch to work multiple days in a row but I am excited to make a batch of these tacos served with guacamole and plantain chips.

Knowing that kitchen supplies are limited during Passover, a few quick things.  I use a crock-pot to make this recipe.  But give directions for both a crock-pot and a Dutch oven.

Two beef tacos with chips

Ingredients

3-4 lb beef chuck roast cut into large chunks

Bibb Lettuce

For the rub:

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp paprika

1 tsp Kosher Salt

1 tsp onion powder

½ tsp cumin

½ tsp cayenne pepper

For the sauce:

1/3 cup apple cider vinegar

3 garlic cloves

2 Tbsp cumin

2 tsp oregano

salt to taste

1 Poblano pepper – seeds removed (if you like spicy keep the seeds) roasted briefly over a gas stove or broiled

Juice of 1 lime

¾ cup of chicken of beef broth

1 onion thinly sliced

For the guacamole:

2 avocados

juice of 1 lemon or lime

2 scallions thinly sliced

1 tomato chopped finely

1 garlic clove minced

½ red pepper chopped finely

1 tsp ground pepper

1 tsp salt

2 tsp hot sauce

For the plantain chips:

2 green plantains

3 Tbsp coconut oil or olive oil (you may need slightly more or less depending on the size of the plantains)

1 tsp kosher salt

pinch of cayenne pepper

Directions

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 half way through, but it is not necessary.

Leave in longer or short depending on your oven. You want them crispy and slightly brown. Serve with guacamole.

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