Keto In The City

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Keto Recipes: Cinco De Mayo Inspired Recipes

Jen Fisch

Chicken Enchilada Casserole

INGREDIENTS

  • 3 boneless, skinless chicken breasts (or 3 cups pre-cooked shredded chicken)

  • Fine Himalayan pink salt

  • 1 (16-ounce) bag frozen cauliflower rice

  • 3 tablespoons coconut flour

  • 1 large egg, beaten

  • 1∕₄ teaspoon black pepper

  • 1 (10-ounce) can red enchilada sauce

  • 1 (4-ounce) can diced mild green chiles

  • 2 teaspoons taco seasoning

  • 11∕₂ cups shredded cheddar or Mexican blend cheese

  • 1 avocado, sliced, for serving

  • 1 cup shredded lettuce, for serving

  • 1∕₄ cup sliced black olives, for serving

DIRECTIONS

1. Pour 1 cup water into the Instant Pot. Place a trivet with handles in the pot. Season the chicken with pink salt and arrange on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 10 minutes. At the end of the cooking time, quick-release the pressure. Transfer the breasts to a cutting board and shred with forks. Pour the water out of the Instant Pot.

2. In a microwave-safe dish, combine the cauliflower rice and 1∕4 cup water. Cover the dish with plastic wrap and steam in the microwave just until tender, about 3 minutes. Drain any excess water and transfer the cauliflower to a medium bowl. Stir in the coconut flour, egg, pepper, and 1∕4 teaspoon salt.

3. Coat a 7-inch round baking dish well with cooking spray. Pat the cauliflower mixture into the bottom of the dish.

4. In the medium bowl the cauliflower was mixed in, combine the shredded chicken, enchilada sauce, green chiles, and taco seasoning. Top the cauliflower base with the chicken mixture, then sprinkle with the cheese. Lightly coat a piece of foil with cooking spray and cover the dish with the foil.

5. Pour 3∕4 cup water into the Instant Pot. Place a trivet with handles in the pot and place the dish on the trivet. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 12 minutes. At the end of the cooking time, quick-release the pressure.

6. Carefully remove the trivet from the pot. Remove the foil and let stand for 10 minutes before serving, with avocado, lettuce, and olives as garnish.

Tequila-Lime Carnitas

INGREDIENTS

  • 21∕₂- to 3-pound boneless pork butt roast, cut into 3 or 4 large pieces

  • 2 tablespoons chile-lime seasoning (like Tajín)

  • 1∕₂ cup chicken or beef broth

  • 1∕₄ cup 100% agave tequila

  • 4 tablespoons fresh lime juice, divided

  • 2 tablespoons avocado oil

  • Fine Himalayan pink salt

  • 1∕₂ cup chopped fresh cilantro

  • 1 teaspoon grated lime zest

  • 2 small heads butter lettuce

  • Toppings, such as queso fresco, avocado, sour cream, and/or hot sauce

DIRECTIONS

1. Rub the pork pieces evenly with the chile-lime seasoning. Place the pork in the Instant Pot. Add the broth, tequila, and 2 tablespoons of the lime juice.

2. Secure the lid on the pot and close the pressure-release valve. Set the pot to HIGH pressure for 60 minutes. At the end of the cooking time, use a natural release to depressurize.

3. Using a slotted spoon, transfer the pork from the pot to a bowl. Use two forks to shred it into large bite-size pieces. Pour the cooking juices out of the pot into a separate bowl.

4. Wipe out the pot. Select SAUTÉ and when the pot is hot, add 1 tablespoon of the avocado oil. Add about half of the pork to the hot oil and cook, stirring occasionally, until the pork is browned and slightly crisp in some places, about 15 minutes. Remove the pork from the pot. Repeat with the remaining pork and 1 tablespoon avocado oil. Return all the pork to the pot and season to taste with salt. Select CANCEL.

5. Stir the cilantro, lime zest, and remaining 2 tablespoons lime juice into the pork. Skim the fat from the reserved cooking juices and add the cooking juices as desired to moisten the carnitas.

6. Serve the carnitas with butter lettuce leaves and desired toppings.

Bacon Jalapeño Cheese Crisps

INGREDIENTS

  • 1 bacon slice

  • 1/2 cup shredded parmesan cheese

  • 1/2 cup shredded cheddar cheese

  • 1 jalapeño pepper, thinly sliced

DIRECTIONS

  1. In a skillet, cook the bacon over medium-high heat for 8 minutes or until crispy, flipping once in that time.

  2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

  3. Combine the parmesan and cheddar cheese in a small bowl.

  4. Make 1/4 cup mounds of the cheese mixture on your baking sheet, leaving plenty of space between mounds.

  5. Add a few thin slices of Jalapeño and a few bits of bacon.

  6. Bake for 7 minutes, until the middle is fully melted and the edges are browned.

  7. Set the pan aside and the cheese crisps cool for 5 minutes. The chips will crisp up as they cool.

Shredded Green Chile Chicken Bowl

INGREDIENTS

  • 1½ pounds boneless, skinless chicken thighs

  • 1 tablespoon Taco Seasoning

  • ½ cup salsa verde

  • 1 4-ounce can mild diced green chilies, undrained

  • 3 cups cauliflower crumbles

  • Zest of 1 lime

  • Juice of 2 limes

  • 1/4 cup chopped fresh cilantro

  • 1 ripe avocado, peeled, seeded, diced

  • 2 green onions, chopped

  • 1 cup shredded cheddar or pepper jack cheese

  • 1/2 cup sour cream

  • 1/2 teaspoon fine pink Himalayan salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons avocado oil

  • 3/4 cup chicken broth

INSTANT POT DIRECTIONS

  1. Season the chicken thighs on both sides with Taco Seasoning, salt, and black pepper. Set the pot at SAUTÉ. Add avocado oil to the pot. When the oil is hot, add the chicken thighs and brown on both sides, 5 to 6 minutes total. Press CANCEL. Pour the salsa verde, and chilies over the chicken. Secure the lid and select MANUAL. Cook at high pressure for 8 minutes. When cooking is complete use natural release to depressurize.

  2. Transfer the chicken to a bowl or cutting board; use two forks to shred into bite-size pieces. Transfer cooking liquid to a bowl and stir in chicken. Cover to keep warm.

  3. Add the cauliflower, broth, lime zest, and juice of 1 lime to the pot. Secure the lid and select MANUAL. Cook at high pressure for 1 minute. When cooking is complete, use a quick release to depressurize. Stir in the cilantro. Cover and keep warm.

  4. In a bowl combine the avocado, green onions, remaining lime juice, and salt. Divide cauliflower between bowls; top with chicken and cooking liquid.  Top with avocado-green onions, cheese, and sour cream. Sprinkle with additional chopped cilantro, if desired.

Mexican Breakfast Bowl

INGREDIENTS

  • 1 tbsp butter or ghee

  • 1 cup Spicy Slow Cooker Shredded Pork

  • 4 large eggs

  • 2 tbsp heavy whipping cream

  • Salt and pepper 1/2 cup shredded Mexican blend cheese

  • 1 avocado, sliced

  • 1/4 cup sour cream

  • 1 tbsp chopped cilantro

DIRECTIONS

  1. In a skillet, heat the butter over medium-high heat.

  2. Add the pork and cook.

  3. Meanwhile, in a small bowl, whisk the eggs and heavy cream and season with salt and pepper.

  4. When the pork is crisp on the edges, remove it from the skillet and divide it between two bowls. I like to push it to one half of the bowl, leaving room for the scrambled eggs.

  5. Reduce the heat to medium, and scramble the eggs for 3 minutes, or to desired doneness.

  6. Divid the eggs between the two bowls. Add the cheese, then the avocado slides, sour cream and cilantro.

Spicy Slow Cooker Shredded Pork

  • 1 lb pork butt roast

  • Salt and pepper

  • 1 tbsp dried oregano

  • 1 tbsp ground cumin

  • 1/2 small onion, diced

  • 2 garlic cloves, minced

  • 1 jalepeño, chopped

  • 1/2 lime, juiced

  1. Season the pork with salt and pepper, and the oregano and cumin.

  2. In the slow cooker, add the pork and top it with the onion, garlic, jalapeño, and lime juice.

  3. Cover and cook on low for 8 hours.

  4. Shred the meat with 2 forks.