Carne Asada Fruit Roll Ups




I’m going to make this one quick because we’re neck deep in a two day shoot pumping out some new content for all of you Culinary Ninjas!

This recipe is the third in a series of three we did last shoot. The other two are Paleo Pork Egg Rolls and Paleo Chicken Taquitos. Be sure to check those out! There is a bit of work involved in all three, but they deliver the roll experience that we seek in taquitos, spring rolls, egg rolls, sushi rolls, etc…

I’ll let you in on a little secret. In five years of filming videos for this site, I’ve never given up on a recipe, but the closest I’ve come is when making these fruit roll ups. We oiled the meat before rolling it, which was a mistake. Even though it was pounded thin and I cooked the seam side first, they eventually came unrolled. Guillermo came to the rescue with some toothpicks and he, Jesse and Jessica talked me into finishing the video. I obliged and in the end, it worked out. If you make these, don’t oil them before rolling because the oil will prevent the seam side from sealing together. Deal? Deal.

Okay. That’s what I’ve got for today. There is some amazing stuff in the pipeline, so be sure to stay tuned.

“Keep It Paleo!”

Your Pal,

Paleo Nick

Carne Asada Fruit Roll Ups

Ingredients for Roll Ups:

Ingredients Roasted Red Pepper Aioli:

  • ½ cup roasted red bell pepper
  • ½ cup Massie Mayo
  • 1 clove garlic, smashed
  • Leftover mango slices
  • Kosher salt, as needed
  • ¼ bunch Italian or flat leaf parsley, leaves removed from stem, rough chop

Preparation Instructions:

      1. Season both sides of your carne asada pieces with PALEO GRIND Super Radical Rib Rub and place in the refrigerator to marinade overnight. (If you don’t have time to do this, or didn’t see the video/recipe ahead of time, just season each piece after the next step)
      2. Pound out the carne asada pieces by placing a layer of plastic wrap on the counter, laying out the meat pieces (taking into account that they will get larger as pounded), and cover with another layer of plastic wrap. Using a mallet or meat tenderizer, flatten each piece as thin as possible without ripping it apart.
      3. Remove the top layer of plastic wrap and place four slices of mango on the bottom portion of each piece of carne asada. Roll the pieces from the bottom up, being sure to allow meat to touch meat, which will make for a better seal when cooking these, or use toothpicks.
      4. Preheat a cast-iron skillet over medium-high heat. Add a good squirt of olive oil into the heated pan and place the roll, seam side down into the skillet. Put a dinner plate on top of the rolls and apply a little pressure to avoid them from unrolling while cooking.
      5. Now to the dressing. Add Massie Mayo, roasted red bell pepper, garlic clove, and leftover mango slices into a food processor and mix until combined.
      6. Check-in on the roll-ups by removing the plate and flipping each one over. Place the plate back onto the rolls and allow them to continue to cook.
      7. Going back to the aioli, add a pinch of kosher salt and the Italian parsley to the sauce, and mix together once more. Taste and add more salt if needed. Once you’ve achieved a desirable flavor, place the aioli into a small serving dish
      8. Remove roll-ups from the pan and place on a serving plate, add the dish of aioli and enjoy!

      “Keep It Paleo!”

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