Hearty Tex Mex Gluten Free Salad with Mango & Feta Cheese

Image: Hearty Gluten Free Salad

This version of the tex mex favorite salad is gluten free and hearty enough to fill your family or guests without being high in fat. It is all up to you on the final calories when you add your dressing. Serve it as is, or serve it on a bed of baby greens or your favorite lettuce. Add a bit of heat by adding salsa or spicy peppers. You can also add a bit of hot sauce to your favorite creamy dressing. Continue reading “Hearty Tex Mex Gluten Free Salad with Mango & Feta Cheese”

Crispy Gluten Free Corn Tortillas Recipe Using Cornmeal

Image: Tostada made with Gluten Free Corn Tortilla

Most corn tortillas are made with masa harina which are treated with lime. Since I am allergic to lime (both citrus and the type used to treat masa), I created this gluten free corn tortilla recipe using cornmeal instead of masa harina. It works great for crispy tacos and tostadas. See the instructions for how to make them crispy. For a soft, corn tortilla using masa harina, see the Soft Gluten Free Corn Tortillas Recipe. Continue reading “Crispy Gluten Free Corn Tortillas Recipe Using Cornmeal”

Gluten Free Fried Ice Cream

Image: Gluten Free Fried Ice Cream

Have you ever had gluten free fried ice cream, or http://ir-na.amazon-adany fried ice cream before? If not, you’re in for a fun and delicious treat. I love making this for guests. It is a real conversation maker. Traditionally, they are made with ground corn flakes, but if you cannot find any such as Glutino Corn Rice Flakes, you can use your favorite cereal such as Gluten Free Rice Krispies and others. Even ground gluten free graham crackers will work. You have a choice of either grinding the cereal finely or crushing them so they are left in little pieces. For a thicker batter, I have provided a link to my Gluten Free Churros batter, if you’re up for experimenting. Meanwhile, enjoy this delicious Mexican treat. Continue reading “Gluten Free Fried Ice Cream”

Soft Gluten Free Flour Tortilla Recipe (Commercial Yeast-Free Naan Bread)

Image: Gluten Free Flour Tortilla Stuffed with Chicken Salad and Baby Greens

I already have a few gluten free tortilla recipes: Low-Sodium Gluten Free Tortillas (my first attempt – very similar to Trader Joe’s brand – chewy and a little stiff), Gluten Free Naan Bread (so good, but is thick and calls for instant yeast), and Soft Whole Grain Gluten Free Wraps – Tortillas (when you use Expandex modified tapioca starch these are the best!). However, I will continue to work on a soft flour tortilla using easily accessible and natural ingredients without the use of yeast. Today, I present you with another soft gluten free tortilla recipe. Continue reading “Soft Gluten Free Flour Tortilla Recipe (Commercial Yeast-Free Naan Bread)”

Gluten Free Chicken Mole (Mild)

Image: Gluten Free Chicken Mole

Mole is a flavorful Mexican sauce that contains just a tad bit of chocolate. (Chocolate is great in chili, as well.) It usually contains plenty of hot chiles, but this gluten free chicken mole does not. Because chicken tenderizes so quickly it is a fairly fast recipe. When all is said and done you have a rich sauce covering moist, tender pieces of chicken. Instead of serving this with gluten free tortillas, you may serve it with soft naan bread (Indian flatbread). I have provided links to all of my gluten-free tortilla and naan recipes in the Serving Suggestions section. This recipe was adapted from Authentic Mexican Mole Chicken and Chicken Mole. Enjoy! Continue reading “Gluten Free Chicken Mole (Mild)”

Quick Gluten Free Paella (Without Seafood or Chorizo)

Image: Gluten Free Paella

Any paella, including gluten free paella, usually contains chicken along with seafood and chorizo, however, I don’t care for seafood or the gristle in chorizo. I can only find the lower quality chorizo that contains gristle. Therefore, I skipped the seafood and substitute bacon bits for chorizo. To speed things up, I use instant rice in this paella recipe, but you can use regular, short grain rice. Just cook the paella with enough broth to substitute the amount water you would normally use to cook the rice. I didn’t have any saffron, so I skipped it as well. It turned out delicious! I even caught my husband taking a spoonful on his way to place his plate in the sink after our meal was complete. I told him that is one the highest forms of complements he could pay me. I hope you feel the same way. Enjoy! Continue reading “Quick Gluten Free Paella (Without Seafood or Chorizo)”

Gluten Free Churros

Image: Gluten Free Churros

These gluten free churros are perfection! They have a crisp outer crust with a creamy center. You couldn’t ask for more. A dairy-free option is provided.

This gluten free churros recipe was adapted from the gluten Churros Recipe on All Recipes. Though their recipe did not call for egg, churros are usually made from a choux, French for a dough made with egg such as cream puff pastries. It is the ideal dough to use, as it creates that well known, creamy, marshmallow-like texture in the center. I have only tasted churros once and did not like them at all. Once I did some research and found out about the marshmallow center and the choux, I knew I’d love them. These babies are better than donuts! Enjoy this Spanish favorite! Continue reading “Gluten Free Churros”

Gluten Free Mexican Casserole with Green Chile Enchilada Sauce

Image: Gluten Free Mexican Casserole with Green Enchilada Sauce and Sausage

This gluten free mexican casserole couldn’t be easier or fast to prepare. The sausage cooks in about 3 minutes. If you use package shredded cheese, it speeds up the process and clean up. You can even prepare the individual ingredients ahead of time, separately, and layer right before baking. It’s great for a weeknight meal for the working individual. Enjoy. We did, as it was a refreshing change. Continue reading “Gluten Free Mexican Casserole with Green Chile Enchilada Sauce”

Gluten Free Mexican Pulled Pork Tacos

Image: Gluten Free Pulled Pork Taco

What makes this recipe different than my regular pulled pork recipe is that this one calls for Mexican spices such as cumin and chili powder. You can make this recipe with chili verde sauce or regular enchilada sauce. My husband and I use our favorites, separately. Use it to fill tacos, tostadas, enchiladas, crepes, sandwiches, and appetizers. I recently used this to make enchiladas. (Sorry, no photo of enchiladas, but they were so delicious that I forgot to take a picture.) I have even served left-overs over rice topped with shredded cheese. You’ll see the photo of one of the tacos I made below. However, neither the green or red chile sauce is mixed in because we used them for tacos.

Traditionally, pulled pork is made from pork roast, but I like to use boneless country style pork ribs. I purchase the ribs in large quantities, about 7 pounds, from Costco, and make pulled pork as well as this carnitas recipe (from another site) and add a little garlic.

Shredded pork doesn’t taste much different than shredded beef when you remove the additional fat from the pork, but it does have a little more flavor. Therefore, you can make this with shredded beef stew meat, or chicken, if you desire. Either way, it’s delicious. My next plan is to make mini taco cups. Stay tuned in!

Mexican Pulled Pork with Chili Verde Sauce

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Yield: Serves 10-12

Mexican Pulled Pork with Chili Verde Sauce

A delicious gluten free, Mexican pulled pork for use in tacos, enchiladas, tostadas, crepes, sandwiches and appetizers.

Ingredients:

  • 3 1/2 lbs. boneless country-style pork ribs
  • Water, enough to cover pork
  • 1 large green or red bell pepper, chopped
  • 3/4 cup chopped yellow onion
  • 6 large cloves garlic, minced
  • 1 Tablespoon cumin
  • 1 Tablespoons chili powder (use less if desired)
  • 1/4 teaspoon fine sea salt
  • 1 10 oz. can green chile or red enchilada sauce or homemade*

Instructions:

  1. Remove excess fat from ribs by cutting them into pieces; add to a large pot and barely cover with water; bring to a boil; simmer for approximately 2 hours.
  2. Drain most of the broth from the pot, reserving for other uses, leaving enough to cover the meat that has now shrunk.
  3. Add onion, garlic and spices to the pot; simmer for additional 30 minutes or more.
  4. Remove meat from the pan, allow to cool long enough to handle, and shred with your fingers or two knives, removing additional excess fat.
  5. Add 2 parts broth and 1 part enchilada sauce to the meat mixture, toss and use as desired.
  6. If using for tacos and you cannot find any crispy gluten free taco shells try frying your own in 375°F oil for 90 seconds using a taco press as illustrated in the photo below. (Note, that most store-bought corn tortillas are treated with lyme and/or lime.)
  7. If using the pulled pork for enchiladas, stuff the enchiladas with the meat mixture; add a little cheese, if desired; roll and pour the enchilada sauce mixture over the top; top with shredded cheese (Monterey or cheddar), and bake for 25 minutes.

Tips

*Las Palmas Red Enchilada Sauce is free of gluten ingredients, but labeled as such. Their Green Chile Sauce is not gluten free. La Victoria Red and Green Enchilada Sauces are gluten-free, and states so on their website.

Homemade Gluten Free Green Chile Sauce - Chile Verde Sauce

Because most canned green enchilada sauces contain corn, soy, and artificial coloring the healthiest choice is make your own by combining a can of green chiles, 1 teaspoon cooking oil, a splash of white vinegar, garlic powder or 1 clove fresh garlic, onion powder or fresh onion, and a pinch of starch (corn, potato or tapioca) mixed with a little water, a pinch of sugar or your favorite sweetener, and salt; simmer on the stove and then puree in a food processor or blender. If adding to a recipe that will need to cook, you may skip the simmering step.

Gluten Free Mexican Casserole (TexMex)

GF Mexican Casserole

I was going to make pupusas which contain the same basic ingredients as this gluten free Mexican casserole, but you have to make patties out of the cornmeal and stuff each one individually, seal it up and then fry them. Being lazy, I thought, “Why not just make a one dish casserole?” And I’d prevent the higher fat fried food, as well! This dish can be made with leftover ground beef or bison, chopped chicken or turkey, tender chopped beef, and more. Add cheese to the mixture, or not. I added mine on the time to keep some form to the casserole. It was delicious, but the key is using black refried beans instead of regular. Enjoy! Continue reading “Gluten Free Mexican Casserole (TexMex)”