Venezuelan Cachapa Steak Tacos – A Paleo-Friendly Lunch Delight

Allergens

N/A

Ingredients

• 4 large green plantains
• 2 cups almond flour
• 1 cup coconut milk
• 2 tbsp coconut oil
• Salt and pepper, to taste
• 1 lb flank steak, thinly sliced
• 1 tbsp olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup cilantro, chopped
• 1 lime, juiced

Instructions

1. Prepare the cachapa dough by combining almond flour, coconut milk, salt, and pepper in a large bowl. Mix until well incorporated and smooth. Set aside to rest for 10 minutes. Peel and slice the plantains. In a non stick skillet or griddle, heat 1 tablespoon of coconut oil over medium heat. Cook plantain slices until golden brown and tender, about 4 5 minutes per side. Remove from pan and set aside. In a separate skillet, cook the flank steak over high heat for 2 3 minutes per side or until desired level of doneness is reached. Let it rest for a few minutes before slicing into thin strips. In the same skillet, sauté onions, bell peppers, and garlic in olive oil until softened and fragrant. Add cooked steak strips and cook for an additional 2 3 minutes, or until heated through. Stir in lime juice and half of the chopped cilantro. Divide the rested cachapa dough into 8 equal portions. Form each portion into a thin, round shape, resembling a tortilla. Cook in a non stick skillet over medium heat for about 1 minute on each side or until golden brown and slightly crispy. Assemble the tacos by placing a cooked cachapa at the bottom, followed by a generous portion of steak mixture, and garnishing with the remaining chopped cilantro.

Chef’s Insight

The combination of crispy cachapas and tender steak creates a perfect balance of textures in this dish.

Notes

Adjust the seasoning to taste and feel free to add more vegetables if desired.