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Keto Taquitos de Arrachera

30 mins
15 mins
Low
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Try these San Juan® Egg White-based tortilla taquitos, because with this recipe you will have a low-carbohydrate meal option. Enjoy it as an option for light meals, but just as delicious.
Learn more about Huevo San Juan®

Ingredients

4 portions
  • 3/4 cups almond flour, 40 g, sifted, for the omelette
  • 1 cup San Juan® Egg White, 375 ml
  • 1 teaspoon baking soda, 3 g, sifted for the tortilla
  • to taste salt, for the omelette
  • to taste black pepper, for the omelette
  • enough spray oil, for the omelette
  • 1/4 onions, for the sauce
  • 1 clove garlic, for the sauce
  • 1/2 cups cucumber, without shell or seeds, in cubes, for the sauce
  • 2 avocados, just the pulp, for the sauce
  • 2 pieces serrano pepper, without tail, for the sauce
  • 3/4 cups coriander, leaves, for the sauce
  • 3 tablespoons peppermint, leaves, for the sauce
  • 3 tablespoons lemon juice, for the sauce
  • 3 tablespoons Water, for the sauce
  • to taste salt, for the sauce
  • to taste black pepper, for the sauce
  • 2 tablespoons olive oil, for the meat
  • 1/2 cups onion, in strips, for the meat
  • 500 grams skirt steak, in medium strips
  • to taste salt, for the meat
  • to taste black pepper, for the meat
  • enough red onion, pickled, to accompany
  • to taste serrano pepper, sliced, to accompany
  • enough coriander leave, To accompany
Learn more

Preparation

With the help of a balloon mix in a bowl the almond flour together with the San Juan® Egg White and the baking powder until integrated, you will notice that the whites will sponge slightly, season with salt and pepper, and finish integrating.
Put a little cooking spray in a Teflon pan (preferably the size you want to make the tortillas) add a little mixture and cook over low heat, when the surface begins to have small bubbles, turn the tortilla with a spatula and cook for a few more minutes. Repeat until finished with the mixture. Reserve hot until use.
For the sauce, blend the onion together with the garlic, cucumber, avocados, serrano pepper, coriander, mint, lemon juice, water, salt and pepper until integrated. Reserve until use.
Pour olive oil into a hot pan, sauté the onion until it is transparent and cook the flank steak there for 8 minutes over medium low heat, season with salt and pepper.
Prepare your tacos! Spread sauce on a tortilla, place the flank steak in strips, accompany with pickled onion, serrano slices and cilantro.

PRESENTATION

Accompany with lemon. If you want you can add a little Cotija cheese.

TIPS

Imagine that you are making crepes when cooking the tortillas, so when you pour the mixture into the pan, move it to spread the mixture.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
131.7
kcal
6.58%
Carbohydrate, by difference
3
g
1%
Protein
14
g
28%
Total lipid (fat)
7.5
g
11.54%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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