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    Chilaquiles Verde (Gluten-Free)


    Jefferson Adams

    This recipe features chilaquiles in a green sauce. It comes together quickly and will be a big hit with any lovers of Mexican food. Chilaquiles verde makes a wonderful dish for a special brunch.


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    I find that it works best to make the salsa verde ahead of time and let it stand a bit before making the chilaquiles.

    In this photo, chilaquiles verde includes chicken. Photo: CC--sheriwIngredients:
    1 dozen corn tortillas, best stale, or dried out a bit, cut into wedges
    1½ to 2 cups gluten-free salsa verde (see recipe below)
    Corn oil
    Salt

    Garnishes:
    Cotija cheese or queso fresco
    Crema Mexicana or creme fraiche
    Cilantro, chopped
    Red onion, chopped
    Radish, sliced
    Avocado, sliced or roughly chopped
    Nopalitos

    To Make Salsa Verde:
    Ingredients:
    1 pound tomatillos
    1 jalapeño, seeds and stems removed
    2 cloves garlic

    Directions:
    Remove the husks from one pound of tomatillos, and put them in a large saucepan. Cover with water by an inch. Add one jalapeño, stems and seeds removed. Add two cloves garlic. Bring to a boil.

    Cook for about five minutes until tomatillos have changed color and are cooked through. Use slotted spoon to remove tomatillos, jalapeño and garlic to a blender. Add a cup of the cooking liquid. Blend until completely puréed. Add salt to taste.


    Chilaquiles Verde

    Directions:
    In a large sauté pan, coat pan generously with corn oil, (â…› inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas.

    Add 2 tablespoons oil to pan, bring to high heat again. Add the salsa verde and cook for several minutes. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more until sauce becomes dry and sticks to the tortillas.

    Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos. Note: You may also scramble the eggs into the chilaquiles right at the end of cooking as you like.

    Note: If you are using fresh tortillas, cut them up and put them in a warm oven for a few minutes first to dry them out a bit, then fry them.

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  • About Me

    Jefferson Adams is a freelance writer living in San Francisco. He has covered Health News for Examiner.com, and provided health and medical content for Sharecare.com. His work has appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate, among others.

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    Jefferson Adams
    These tacos come together so wonderfully in part because of the vibrant, contrasting colors of the salsa and shrimp. The jalapeños and chili powder transform otherwise simple shrimp tacos.
    You can easily control the heat by removing the seeds from the peppers or omitting a pepper, and reducing the amount of chili powder. I tend towards the spicier side, but the shrimp is equally intriguing with a sweet peppadew salsa.
    Ingredients:
    For Salsa:
    1 avocado, cut into chunks
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    1 small red onion, roughly chopped
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    1 clove garlic, crushed
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    Directions:
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    Jefferson Adams
    Few foods bring me as much joy as a good taco. Simple, cheap, versatile and oh, so tasty, a good taco is one of the staples that can nurse me through a time-pressured lunch and keep a smile on my face all day long.
    Tacos can be made with beef, chicken or pork. They can be made with tripe, tongue, neck, head meat, and even, yes, even with brains, for those with a streak of culinary bravado.
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    Jefferson Adams
    Fish tacos have gained a large and growing following over the last few decades. You can find them featured at numerous taquerias and Mexican restaurants. Too often, though, they are coated in batter and so off limits to people with celiac disease and gluten-sensitivity. After watching so many of my friends writhe in culinary ecstasy as they enjoyed their fish tacos, while I was relegated to standard tacos, I resolved to find a a gluten-free fish taco recipe that I could enjoy; one that would honor the simple roots of the fish taco and bring me the same level of joy as my friends so often enjoy. This simple recipe is makes delicious fish tacos without breaking your budget, or chewing up too much of your time.
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    4 Limes, cut into wedges
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    Next, slice cabbage into thin strips and place in a small serving bowl. Sprinkle with cider vinegar and salt, and mix well.
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    Jefferson Adams
    This southwestern-style mixed bean salad is a big hit at potlucks and picnics. It’s easy to make, easy to transport, and can even be made a day or two ahead of time. This recipe is flexible. You can add or subtract ingredients according to your tastes.
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    Source:
    Clin Gastroenterol Hepatol. 2018 Jun;16(6):823-836.e2. doi: 10.1016/j.cgh.2017.06.037.