I've been getting more serious about my eating this winter. That means no sugar and no grains since Thanksgiving. The only thing I've missed is brown rice occasionally. Fortunately, cauliflower can fill that gap. I made this carne asada recipe yesterday. (A little bit of honey won't hurt me!) MR had nachos, but I skipped the chips and just made a rice bowl. Lots of good flavor and not much effort.
The original recipe calls for Instant Pot, but I think the meat would be more tender done in a slow cooker. If time is of the essence, though, use the pressure cooker!
Carne Asada Nachos
2 TBSP lime juice
2 TBSP orange juice
1 TBSP apple cider vinegar
2 TBSP honey
1 tsp ground cumin
1 or 2 small jalapeños, seeded and diced
3 cloves garlic, minced
1/2 cup chopped fresh cilantro (or 4 TBSP dry)
3 Tablespoons avocado oil, divided (or olive oil)
2 pounds flank steak
1 1/2 cups beef broth
Combine lime juice, orange juice, apple cider vinegar, honey, cumin, jalapenos, garlic cilantro, and 2 tablespoons oil in a small bowl. Place the meat in a large zip bag, Pour the mixture into the bag and make sure the meat is coated on all sides. Refrigerate for at least 1 hour.
When ready to cook, set the Instant Pot to Saute. Heat 1 tablespoon oil.
Remove the beef from the zip bag, preserving the leftover marinade.
Sear meat 4-5 minutes on each side.
Add beef broth. Lock lid. Turn vent to seal!
Press the Meat button and set cook time to 15 minutes. When the timer beeps, let the pressure release naturally for 5 minutes then quick-release.
Remove the meat. Shred or slice thinly to serve. Serve as nachos or tacos or over Spanish Cauli-Rice (below).
Spanish Cauli-Rice
1 bag frozen riced cauliflower (or clean and chop a head of cauliflower)
Leftover marinade from above recipe
1 can Ro-tel tomatoes with green chiles
Pour riced cauliflower into medium saucepan. Stir in leftover marinade and can of Ro-Tel. Cook over medium heat until jalapeños are tender, stirring occasionally (about 15 minutes).
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