Taquitos

By April 2, 2010 September 4th, 2018 beef, depression, frozen dinner, main dish, trans-fats

Testimony of the Day

“I found Maria in April of 2012, in my 2nd semester of graduate school. Which was when the photo of my before picture was taken. My mom had sent me a link to her blog and I immediately started trying her recipes.

Shortly after, I decided to take her health assessment and started a diet plan and supplements she had suggested. Before the Maria Way I was eating over 100+ grams of carbohydrates a day and who knows how much sugar. I was experiencing intense hungry and mood swings when my blood sugar would drop between meals. Less than a week eating the Maria way and I longer had fluctuations in my blood sugar and as a result I could think clearer! But then the stress of graduate school kicked in and I began returning to my old eating habits. In January of 2013 I attempted to start eating the Maria Way again and even joined a gym.

I’ve lost 25 pounds since January and with my upcoming wedding I am working hard to meet my weight lost goals. I still struggle sticking to the diet on the weekends but I hope to update Maria with my after photo this spring!” -Emily

taquitos

To get the results like Emily, click here to get started. A year from now you will thank yourself!

TORTILLA:1/3 cup blanched almond flour
1/3 cup Parmesan cheese
1/3 cup unflavored whey protein
1 tsp Celtic sea salt
Water (just enough to hold together)In a medium bowl, mix all the dry ingredients. Slowly add water, just enough to hold the dough together. On greased parchment paper, roll out dough into a thin rectangle. Cut into 2 x 5 inch rectangles. Set aside to fill meat with.BEEF FILLING:
1 (3.3 pound) grass fed beef roast (you will have extra)
*You could also use CHICKEN
1 tsp Celtic sea salt
1 tsp pepper
1 tsp chili powder
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1 TBS coconut oil
5 cups beef broth
1 onion quartered
3 garlic clovesIn a bowl mix together salt, pepper, chili powder, garlic powder, cumin and oregano. Rub mixture all over beef roast to coat. In a large pan heat oil. Brown roast on all sides, about 6 minutes per side. Place in a slow cooker. Add onion and garlic. Pour in water and beef broth. Cover and cook for 8 hours. Remove from slow cooker and shred. Use to fill tortillas.

Preheat oven to 350 degrees. Grease baking sheet. To assemble, spoon 2 tablespoons of meat mixture into tortilla and roll closed. Place on prepared baking sheet. Repeat until all are rolled.

Bake for 15 -20 minutes or until ends start to brown. Remove and sprinkle cheese on top. Turn oven setting to broil and broil for 2-3 minutes or until cheese melts. Remove from oven. Top with shredded lettuce and guacamole if desired. Serve with salsa for dipping.

This will make a lot of meat so you will have leftover meat. Idea: Make my Beef Stroganoff for tomorrow!

NUTRITIONAL COMPARISON (5 servings)
El Charrito Taquitos = 380 calories, 42 carbs, 4g fiber
“Healthified” Taquitos = 257 calories, 1.9 carbs, trace fiber

Maria Emmerich

About Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 15 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of "Keto.". Click here for Keto. http://amzn.to/2EfrECi Click here for our new Keto Courses: http://keto-adapted.com/school/

25 Comments

  • Kelsey says:

    these are fantastic!!! and the extra whey for protein is so clever!!

  • Anonymous says:

    Hi Maria! I was wondering if we could use coconut flour instead? I don’t have almond flour lol

  • No. Coconut flour and almond flour are totally different.

    I will post converting flours on my blog post tomorrow.

    Happy baking!

  • Anonymous says:

    Any tips on rolling out the dough? When I tried to roll it our, the dough would stick and break apart. I tried putting oil on the rolling pin and using water also.

  • Anonymous says:

    Thank you and we love, love, love your books, blog, and everything, I have struggled with my son since birth, he is now 6, with his diet. I knew a lot of what you teach already, but you have shown me so much more. I am working through your recipes one at a time to help him with his congestion, breathing, and coughing. I tell everyone about you!

  • Sarah P says:

    How could I modify the tortilla recipe to make it dairy-free? I assume the Parmesan acts as a binder here, so leaving it out isn’t an option. Is there something I could substitute?

  • Hi, I have a question. Can I use any unflavored protein powered, like a RAW plant protein?

    • Thanks! I had some plant protein and just got done using left over roast for these and the dough broke apart and didn’t roll. I just kind of smooched it all together LOL. I am loving your blog! We just went grain and sugar free and I was having a heck of a time trying to find things my 10 yr old son would like, so I’m crossing my fingers trying out a lot of your recipes!

    • We just got done with them and while my husband and daughter liked it, my son said it was OKAY with salsa and I didn’t like it. I am wondering if my protein just has too weird of a taste for me. I see a lot of your recipes call for a protein powder, is there something else to substitute?

    • Different protein powders taste different. I have had others tell me they tried a different protein powder (than the Jay Robb) and didn’t like the taste at all. That is one of the reasons I promote Jay Robb. 🙂

    • Thanks! I’ll have to check that one out then because I am excited to try lots of recipes, but not after using the kind I got lol

  • Dani says:

    If I wanted to make these and freeze them, should I bake them before freezing, or freeze them before I bake them and just bake them when I want them?

  • Michelle says:

    How many does this make roughly? Also love your recipes ! Thank you

  • Natasha says:

    Can I ommit the whey protein or maybe replace it with nutritional yeast?

  • Sherrie says:

    I ran the numbers for this recipe as I needed to track it in my Fitday using chicken, which is what is cooking in my crock pot overnight. My numbers show 946 calories for the recipe assuming I would use about 1 cup of chicken filling. Is the number above for just 1 mini taquito? 1/3 c almond meal is 213 calories, and 1/3 cup parmesan is 142 calories just for that little part of the recipe. Something is not right in the numbers you posted Maria if the serving size is 5 mini taquitos.