LAMB & PINEAPPLE POTACOS

Was totally inspired by the very cool Paleo Nick. He makes healthy food that looks as good as it tastes, something I always aspire to. Here is his take on these tasty morsels http://www.paleonick.com/articles/Sweet-Potacos/.

…and below is mine. You can substitute pork for lamb for a more authentic Mexican ‘carnita’ recipe.

INGREDIENTS
2-3 C Lamb, cooked and chopped
2 C Pineapple, chunky chopped (save juice)
1/2 Onion, medium-sized and diced
2 Jalapeños
1-2 cloves Garlic
2 Tbs Oil, frying (example Grape seed)
1 Sweet Potato, large (2-3 inches diameter)
1 Roma Tomato, diced
2 Scallions, sliced small
1 Tsp Cumin, ground
Salt and pepper

PREPARATION
MEAT FILLING
HEAT 1 Tbs oil in a large, deep-sided pan.
ADD onion, garlic and 1 jalapeño to the oil. Slice the pepper 2x lengthwise to the stem but leave intact. Cook until onion is transparent.
ADD sliced lamb and cumin. Cook for 5 minutes.
ADD pineapple and juice (about 1 C). Continue cooking for 5+ minutes until liquid is reduced by two-thirds.
SET cooked mixture aside.

POTACO BASES
HEAT clean pan on med-high temp.
SLICE sweet potato into 1/4″ disks.
PLACE in bowl with 1 Tbs of oil. Add some cracked pepper and pinch of salt. Coat potato disks with oil by swirling them around in the bowl.
PLACE potato disks in pan. Fry for about 5 minutes on each side until cooked and slightly crisp.

CONSTRUCTING A POTACO
LAYER cooked ingredients on a potaco base. Example: Start with a bit of lamb mixture, then add some salsa or guacamole, finally a bit of green, like cilantro/ coriander or shredded kale.
TOP with a slice of jalapeño and drizzle on a bit of PALEO ROASTED PEPPER & CHIPOTLE CREAM™.

TIP: Don’t pile too much on to the potaco; small amounts work and look better.

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