![]() ![]() ![]() They are the first and only keto-approved cheese wrap on the market and #1 cheese wrap nationwide, becoming a staple in the kitchens of the keto, allergy-friendly, and low-carb diet communities and for anyone looking to shake things up for a deliciously creative, convenient, and cheesy twist to enjoy cheese in any recipe, every day.įolios® are a wonderful alternative to wraps, tortillas, and many other high-carb foods. Yes, you read that right, a wrap made of 100 percent all-natural cheese that are lactose and gluten-free, made without wheat, starch, fillers, or added sugar and are only 1g of carbs. įolios Cheese Wraps® are keto-approved, lightly baked sheets of all-natural cheese that can be used for so much more than your typical wrap. Add meat back to saucepan and add just enough liquid back into the meat to lightly moisten it.Make your summer more delicious with #KETOtally amazing Folios Cheese Wraps®.Save about 1/4 cup of the cooking liquid. Strain the taco meat and let drain until no more liquid is being released, feel free to press down on the mixture to extract all liquid.After an hour, add the onion and peppers and let simmer for another 30 mins.** Always be sure that the liquid is fully covering the meat, if it goes below, just top it up with a little extra water or stock** Doing this will give you very fine textured meat. Use a potato masher to break up the meat every 15 mins. Let the taco meat lightly simmer for about 45 mins to an hour.Turn heat on med/high, add the last 2 cups of stock and bring to a boil and then reduce heat to a low simmer.In a large saucepan add ground beef, the spices and 2 cups of stock and stir until combined.*** OR IF YOU’VE MADE OUR TACO SEASONING IN BULK – USE 2.25 TBSP PER POUND OF MEAT *** 1 tsp our Adobo Seasoning Recipe or GOYA Adobo Seasoning.4.5 tsp our Sazon Recipe or 3 sachets of GOYA Sazon (If it doesn’t offend your keto).If you cant find these in your local store, you can always sprinkle some grated sharp cheddar cheese onto some parchment paper, and bake your own. You can also use the taco meat in these other great recipes:įor the taco shells we used a refrigerated product called Folios Cheddar Cheese Wraps And as you can see, they cook up into a corn taco shell alternative nicely. And Lastly, it allows you the ability to remove the grease. This does a number of things It gives you that nice fine texture, it also gives the meat a lovely seasoned taste without being upfront and in your face. The biggest surprise I got, was that the meat was boiled with the seasonings in stock or water, and NEVER browned. Tip #1: Make your own taco seasoning, not only can you make it more authentic, but you can also make sure it’s keto friendly. Again, nothing like the fine textured, flavorful taco meat with not a trace of grease, that we enjoy from our favorite Mexican restaurant. Let’s be honest, most of us used to by the store bought packet seasoning, would brown the ground beef and add the packet seasoning with a little water… right?Īnd what we would end up with is a coarse textured, fairly salty, and pretty greasy brownish-red looking taco meat. Well it was only after my husband worked at a Mexican restaurant, that he was able to observe a few simple tips and tricks that made ALL the difference. Do you ever wonder how Mexican restaurants get their taco meat to have a completely different taste and texture, to the stuff that we all seem to make at home?
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