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El Puerco Paleo!

Marla Sarris is an avid blogger and author of the cookbook Pigskin Paleo. Aside from being creative in the kitchen and cooking up new Paleo meals for her and her husband Jeff, she also enjoys traveling, managing projects and shooting people in the face at Spyr Media and staying active with HIIT. Her latest cookbook, Los Paleo: Mexican Paleo Recipes , made its debut this month. For a taste of what’s inside, check out her recipes currently featured here on USWM. Later this month Marla is competing in the state competition for the Mrs. America pageant and hopes to use this platform to spread the message about Paleo and the importance of nutrition and properly sourced foods.

 

 

Adobo Spiced Ribs

Ribs

Serves 2
Medium/Hot

Ingredients

  • 1 lb pork baby back loin ribs
  • 3 ancho chiles, dried
  • sea salt, to taste
  • black pepper, to taste
  • 3 garlic cloves
  • 1 1/2 teaspoon chili powder
  • 2 tablespoons distilled vinegar
  • juice of 2 limes
  • 1/2 tablespoon raw honey
  • 1/2 cup water

Directions

  1. Thaw the ribs, if frozen.
  2. Add ancho chiles to a medium-size bowl and fill with enough water to cover. Soak the chiles until they’re soft. (30 minutes to 1 hour)
  3. Preheat the oven to 350.
  4. Season the ribs on both sides with sea salt and black pepper, to taste.
  5. Wrap the ribs in two layers of aluminum foil and bake for 1-1/2 hours.
  6. To make the Adobo Sauce, add the rehydrated ancho chiles, garlic cloves, chili powder, distilled vinegar, lime juice, honey and water to a food processor and process until smooth.
  7. Remove the ribs from the foil and turn the oven to broil.
  8. Baste the Adobo Sauce on both sides of the ribs and transfer just the ribs (no foil) to the broiler for 5 minutes.
  9. Remove from the oven and serve. Store the remaining sauce in the refrigerator up to five days or in the freezer up to one month.
  10. Enjoy! :)

 

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Fire-Rubbed Lamb Steaks

Steaks

Serves 2
Medium

Ingredients

Tenderloin Recipe:
  • 2 (10 ounce) lamb steaks, brought to room temperature
  • 1/2 teaspoon black pepper
  • 1 teaspoon cumin
  • 1 teaspoon red pepper flakes
  • 5 garlic cloves, minced
  • 1 teaspoon sea salt
  • 1 teaspoon organic cocoa powder

Directions

  1. Remove lamb steaks from packaging, transfer to a plate and let sit, bring to room temperature.
  2. In a small bowl combine black pepper, cumin, red pepper flakes, garlic cloves, sea salt and cocoa powder to create the spice rub. On a flat tray or plate shake spice rub out evenly.
  3. Press both sides of steak into spice mixture.
  4. Heat a grill or grill pan over medium-high heat. If using a grill pan, add one steak at a time and turn down heat a bit so the spices don’t burn off. Cook 3-4 minutes per side, for medium doneness and repeat with second steak.
  5. Let meat rest for 1-2 minutes before serving.
  6. Serve with grilled vegetables, mild salsa and/or guacamole.
  7. Enjoy! :)

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Mini Tender Tostadas

Tostadas

Mild
Makes 12-15 mini tostadas

Ingredients

  • 1lb bison tenderloin
  • 1 teaspoon coconut oil
  • 1-2 cubanelle peppers, sliced
  • 5-7 romaine lettuce leaves, chopped
  • paprika, to taste
  • 1-2 cups salsa
  • sea salt, to taste

Directions

  1. Preheat the oven to 425.
  2. Place the bison between two slices of parchment paper. With the flat end of a meat tenderizer, pound the bison until thin.
  3. Flip a regular muffin tin over and smear coconut oil on the back of each muffin tin.
  4. Cut tenderized bison into ciruluar pieces and drape each piece over the coconut smeared back of each muffin tin.
  5. Bake for 5 minutes.
  6. Transfer bison cups to a serving platter.
  7. Add each of the following to each cup: romaine lettuce, a slice of cubanelle pepper, a shake of paprika, a scoop of salsa and top with a sprinkle of sea salt.
  8. Serve as an appetizer, snack or side.
  9. Enjoy! :)

 

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Bite Sized Lamb Oyster Burritos

Medium
Makes 12-15 mini burritos

Oyster

Ingredients

  • 1 tablespoon grassfed butter (or your choice of fat)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 3 purple potatoes, chopped
  • 1 banana pepper, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • 2 packages lamb oysters, cubed
  • 12-15 round spring roll skins
  • green onions, sliced
  • 2 hard boiled eggs, sliced (optional)
  • 1-2 prickly pears (optional)

 

Directions

  1. Melt butter in a large frying pan over medium heat.
  2. Add onion and garlic, stir to combine. Cook over medium until onions turn translucent, around 5 minutes.
  3. Add in purple potatoes, banana pepper, garlic powder, black pepper, sea salt, cinnamon, cumin and cayenne pepper. Stir everything, reduce heat to medium-low, cover and cook for 15 minutes.
  4. Add lamb oysters (or your choice of ground meat, if you don’t want to be adventurous) and stir to combine.
  5. Cook 20-30 more minutes, or until potatoes are soft. Occasionally stir the mixture so it doesn’t burn.
  6. You’ll know it is done when the potato and onion start to mash together with the meat and form a refried bean-like texture.
  7. Remove pan from heat, now it’s time to put the burrito’s together!
  8. Add water to a shallow bowl or rimmed plate.
  9. Emerse one entire single spring roll skin in the water, flip over and repeat so both sides are wet and the spring roll skins becomes limber.
  10. Transfer spring roll skin to a second plate, spoon 1 tablespoon of the meat and bean-like mixture onto the spring roll skin on the end that is closest to you.
  11. Start to roll the burrito away from you, folding the ends in tight as you go. When you get halfway lay the sliced green onion in the crease and continue to roll.
  12. Continue to repeat step 10 & 11 until you’ve run out of spring roll skins and/or meat and bean-like mixture.
  13. Optionally at the step when you add the sliced green onions you can add hard boiled eggs to the green onions to mellow out the spice. Another option is to add sliced prickly pear melon to the green onion to sweeten the flavor and compliment the spice. (To slice the prickly pear cut off both ends, slice the outside of the pear from top to bottom and peel the outer skin off the pear. Slice the pear in half, remove the seeds from inside and slice the fruit thin enough to add to the green onion. Note: The seeds are edible but unnecessary for this dish.)
  14. Serve as an appetizer or main dish.
  15. Enjoy!

 

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