Ingredients
Menudo Recipe
- ½ Pound Boneless Chicken Thigh Cut into 1 cm cubes
- 1 Small Tomato Diced
- 1 Tablespoon Kalamansi Juice (Sub Lemon)
- 1 Teaspoon Coconut Aminos
- 1 Small Potato Cut into 1 cm cubes
- ¼ Red Bell Pepper Cut into 1 cm cubes
- ¼ Cup Olive Oil Divided into 2 Servings
- Salt and Pepper
Paleo Crust Recipe
- 1 Cup Cassava Flour
- 2 Tablespoons Arrowroot Powder
- ½ Cup Vegan Butter
- 1 Teaspoon Salt
- 1 Cold Egg
- ¼ Cup Ice Cold Water
Egg Wash
- 1 Egg
- 1 Teaspoon Water Mix egg and water in a bowl
Instructions
Make the Menudo Filling
- Heat up half of the olive oil in a pan on medium heat and add in the chicken and tomatoes. Cook until the chicken is nice and brown and the tomatoes start to get saucy. This should take about 5 minutes.
- Add in the lemon juice and coconut aminos. Turn the head down to low and simmer for about 10 minutes until the sauce reduces and just coats the chicken. Taste and then season with salt and pepper.
- While the chicken is simmering, fry the diced potatoes in the remainder of the oil. Heat up the oil in a small fry pan over medium heat. Cook the potatoes until they are tender on the inside and crispy on the outside. Constantly string so that there are no burnt bits. This should take about 5-7 minutes. Once done season with salt according to how you like it.
- Take the potatoes out of the pan and add in the red bell peppers. Cook for about 3-5 minutes until fragrant.
- Put the chicken, potatoes and peppers in a bowl and mix together. Leave to cool while you make the pie crust.
Paleo Pie Crust
- Put all the pie ingredients in a food processor and process for about 30 seconds. It should resemble sand at this point. Add in half of the ice water and pulse. Check the dough to see if it can bind together when you pinch it with your fingers. Add the rest of the water if it is still dry, pulse and test again. Add more water if necessary.
- Lay out a silpat or some cling wrap on your counter. Bring the dough together into a ball and press down flat with your hands. Cover with another layer of cling wrap and roll out until the dough is about ½ cm thick.
- Coat the mini pie tins with coconut spray. Using one of the pie tins as a template turn over and cut a 2 cm border around the tin. Repeating for all the tins. Making sure you cut out 2 dough's for each tin. One for the bottom and one for the top.
- Lay a piece of dough into the tin and press in. Scoop in a tablespoon of the menudo filling. Brush the dough edges with egg wash and top with the second dough. Press the top dough on the tin and then using a fork press down on the edges to seal. Use the fork to poke some steam holes. Repeat with the rest of the pie tins.
- Place the pie tins in the refrigerator while you pre-heat the oven to 350 degrees. At this time you can also let the pies rest unbaked overnight.
Right before baking brush the tops with more egg wash. - Bake for 25-30 minutes until the crust is a golden brown and the menudo starts to bubble out of the steam holes.
- It's so awesome with a salad and just topped with some paleo friendly hot sauce.