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  • Jefferson Adams
    Jefferson Adams
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    Enchiladas Potosinas (Gluten-Free)

      Easy to make, and yummy to eat, these enchiladas are more like quesadillas.

    Caption: These tasty enchiladas are more like quesadillas. Photo: CC--Martha Silva

    Celiac.com 11/22/2016 - These aren't enchiladas like you might be used to. These are typical of the cuisine of the cuisine of the state of San Luis Potosí, in central Mexico. They are more like quesadilas. Make them with fresh, home made tortillas if you can. Yum!

    Ingredients:

    • 1 dozen corn tortillas (or use fresh masa and make from scratch)
    • ¼ cup vegetable oil
    • 5 ounces of saltierra potosino cheese, or Mexican-style cheese like Manchego
    • 4 chiles chinos, or guajillo chiles
    • salsa verde, as desired
    • salt


    Directions:
    Cook the red chiles, grind and strain them, taking care not to add too much water. The sauce should be a bit thick.

    The filling is prepared with grated cheese, cooked tomato, if desired, and a splash of salsa verde.

    Warm the small tortillas lightly in a frying pan, then add a little of the filling, and double them over like quesadillas, and cook them in the cast iron frying pan, taking care to turn them only once. If using fresh masa, form small tortillas, add a little of the filling, double them like quesadillas, and cook them on the comal or frying pan.

    Serve warm, with guacamole, refried beans, and chiles in vinegar. Top with red chile sauce as desired.


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  • About Me

    Jefferson Adams earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,000 articles on celiac disease. His coursework includes studies in biology, anatomy, medicine, and science. He previously served as Health News Examiner for Examiner.com, and provided health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

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    Rinsing it off under running water real good, this is to get any CC off. Examples, if there is a open air bakery some flour might have settled on your produce at the grocery store. OR if they are giving out samples some person might have been handling a dounut and touched your produce. Rinsing it off under running water works to remove any trace amounts normally.

    Organic. some people in general react to stuff used in growing produce, IE glyphostphate, or like me I have a issue with the wax they coat them with to keep the fresh. Going organic or farmers market fresh helps some with these. I think your nutritionist is covering all the bases.
    Global Gluten Free Beer market report provides complete analysis with current ... Rise in Obesity, Diabetes, Celiac Disease, Other Diagnosed Food ... View the full article
    Thank you GFinDC. Question. When you say, "quick rinse", can you define what is safe for us to use when washing our fruits and veggies? I know that might sound like something I should know but I am seriously taking no chances (at least not on purpose). I've been buying organic produce because I was told I needed to. Do you find that to be true or do I need to find a new nutritionist? 😉
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