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Instant Pot Beef Taco Bowl with Tostones

Instant Pot Beef Taco Bowl with Tostones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Description

A delicious lectin-free, low-histamine beef taco bowl. 


Ingredients

FOR THE BEEF

  • extra virgin olive oil
  • 1 pound grass-fed grass-finished flank steak
  • 1 red onion chopped
  • 2 garlic cloves, peeled and smashed
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon coriander seeds
  • 2 allspice berries
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon nigella seeds
  • 2/3 cup water

FOR TOSTONES

  • olive or avocado oil
  • 1 green plantain

FOR THE BOWL

  • 1/2 red cabbage, finely shredded
  • 1 bunch cilantro, chopped
  • 1 avocado
  • 1/2 lime, cut in wedges
  • 4 red radishes, finely sliced
  • optional: goat or sheep yogurt
  • optional: raw onions, finely sliced 
  • extra virgin olive oil

Instructions

  1. MAKE THE BEEF: Slice the steak against the grain, in one inch thick pieces. Start your Instant Pot on the Saute option. Add a generous amount of olive or avocado oil and when hot add the chopped onion and garlic. Saute until translucent and fragrant. Add the sliced beef, add all the spices, a generous amount of sea salt and pepper. Brown on one side and flip. Once browned on the second side, add the water, scrape the bottom of the pot well with a wooden spatula. Cancel the saute option, seal and turn the Instant Pot on high pressure, set the time to 35 minutes. After 35 minutes let the pressure release naturally for at least 10 minutes. take the meat out in a bowl and shred with two forks. Add some of the juices. 
  2. MAKE TOSTONES: While the beef is cooking, make the tostones. Peel and cut the plantain at an angle, in 1/3 inch slices. Heat a generous amount of olive or avocado oil in a frying pan, medium heat. Fry on one side, for about 4 minutes, flip and fry on the second side, for about 4 more minutes. Take them out on a cutting board and slightly smash them with the bottom of a mug or something heavier, like the bottom of a mortar. Put them back in the pan and fry for about 2, 3 minutes on each side or until golden brown. Take out in a bowl and generously sprinkle with sea salt, cover with a towel until ready to serve.
  3. MAKE THE BOWLS: Prepare all the veggies while the beef is cooking. Once the meat is ready, add the shredded red cabbage, cilantro, avocado, lime, radishes to two bowls, add the meat, raw onion and yogurt if using. 

Notes

For a low histamine version of this bowl (what I actually had), skip the avocado, lime, yogurt and possibly raw onions. Cumin seeds may be also skipped (I am fine with using seeds instead of powder, but if you are very strict skip cumin). Nigella seeds are in fact anti-histamine, so you can use more of them.