I’m not always sure where my inspiration comes from, but regardless, these Moroccan-esque tacos are delish! I started by cooking down a hunk of chuck roast in my crockpot. I spend all day in the kitchen so I’m not big on making elaborate dinners, but with my little kitchen helper (aka the slow cooker), most of the work is done for me!
As a pastry chef, I have an affinity for the “sweet” spices: cinnamon, cardamom, clove, nutmeg, allspice. But I also like to bring together elements that are approachable, yet exotic. Most people are familiar with the taste of beef, especially with the addition of coriander and cumin, salt and pepper. But in our culture, not many people think to add the sweet spices.
It’s been sunny and 65 here in Portland. In February! I love this weather, but it doesn’t help that I’d rather be outside with the dogs than cooking up a storm in the kitchen! Enter this recipe. I dumped a chuck roast in my slow cooker, sprinkled salt and dried spices on top, poured a little peach juice over it (yes, really! It adds a hint of sweetness, but you won’t really notice it) and let it simmer away.
The paleo wraps was a last minute addition. We are not paleo, though my husband does like to limit his grain intake. However our friends Joe and Heather own local paleo food carts and now also a brick and mortar restaurant Cultured Caveman (the food is amazing! Go at once!), and while we were eating there one night, I had the carnitas dish with these amazing, thin, stretchy “tortillas.” The ingredients for their tortillas are posted on the wall (however, there is no method included), so I took it and played. When Heather and Joe make the wraps, they need to use a tortilla press. Mine were completely liquid. They say they just mix together the ingredients, and then take 1/4 cup of dough and press it thin with a tortilla press. I never got to the dough stage.
And while I cooked mine more like crepes in a dry pan, and they are thicker than Heather and Joe’s, they’re still delicious and work just fine!
So go make these. It takes maybe 20 minutes of active prep time and you can make ALL the components a day or two ahead of time, if you’re serving a crowd, or short on time.
You’ll thank me later!
Moroccan Tacos
2014-07-16 13:53:41
Yields 10
Exotic Moroccan Beef Tacos (with paleo wraps!)
Prep Time
20 min
Cook Time
7 hr 4 min
Total Time
7 hr 24 min
For the chuck roast
- 2# chuck roast
- 1 1/2 teaspoons kosher salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/8 teaspoon allspice
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- couple of turns of fresh cracked black pepper (I think I used 5)
- 1/3 cup peach juice (can substitute apple juice, or pomegranate juice if you'd like)
For the rice
- 2 cups water
- 1 teaspoon salt
- 1/2 teaspoon turmeric
For the dressing
- 1/4 cup greek yogurt
- 1/4 teaspoon salt
- 1 1/2 teaspoons lime juice
for the paleo wraps
- 4 eggs
- 1/2 cup tapioca starch
- 1 tablespoon coconut flour
- 1 tablespoon coconut oil or grassfed butter
For the tacos
- simmer beef
- greek yogurt dressing
- paleo wraps
- jicama, skinned and diced
- chopped lettuce of your choice (I use butter lettuce, because butter!)
- 1/4 cup pomegranate arils
To make the beef
- Dump all the chuck roast ingredients in a slow cooker and cook on high about 7 hours, or on low for 12 hours. Shred the beef and set aside (can be made a few days ahead of time).
To make the rice
- Bring 2 cups water to a boil with the salt and tumeric. Add the rice and turn heat to low. Cover the pot and let cook until all the liquid has absorbed, stirring once or twice, about 15 minutes. Remove from heat and use a fork to fluff the rice.
To make the dressing
- Stir together the Greek yogurt, salt and lime juice.
To make the paleo wraps
- Blend together all the ingredients to make an egg batter. In a large non-stick pan over medium-low heat, pour a couple tablespoons worth of batter into the center of the pan and gently swirl around the pan to make a thin crepe-like pancake. Let cook on each side about a minute. Repeat with the remaining batter.
To put the tacos together
- For each taco, take a wrap (or tortilla, if using) and put some lettuce in the bottom. Add jicama and beef, top with a little dollop of dressing and sprinkle a few pomegranate arils over the top. Serve alongside a small scoop of rice!
Notes
- The jicama gives the tacos a nice textural crunch, while the pomegranate seeds bring in more of that moroccan flavor (and add a little burst of sweetness). You can find both at Whole Foods (frozen pomegranate) or Trader Joes (fresh pomegranate seeds).
Kyra Bussanich | Life is Sweet! http://kyrabussanich.com/
