Celiac.com 10/26/2024 - It's early fall, and with shorter days, and cool weather, slow-cooker recipes are coming back to the table. This Gluten-Free Slow-Cooker Taco Soup is the perfect comforting dish to ease into the season. Packed with hearty beef, chili beans, tomatoes, corn, and bold flavors, it's a simple, one-pot meal that requires minimal effort, but delivers maximum taste. It will take your standard weeknight meal to the next level.

Ingredients:

• Ground beef: The hearty base, though sausage, shredded chicken, pork, or ground turkey can be used.
• Large onion: For aromatic depth.
• Gluten-Free Taco seasoning: Adds warmth with cumin, chili powder, garlic powder, and oregano. (LINK - These brands of taco seasoning are gluten-free)
• Canned chili beans: Adds mild chili flavor and a velvety texture.
• Canned tomatoes, garlic, and onions: For acidity and sweetness.
• Canned stewed tomatoes: For a rich, saucy texture.
• Canned kidney and pinto beans: Adds heartiness and creaminess.
• Canned whole kernel corn: For sweetness and color.
• Dry ranch seasoning mix: Brings a tangy, creamy twist. (LINK)
• Garnishes: Sour cream, salsa, tortilla chips, corn chips, shredded cheese, sliced avocado, and cilantro.

Directions:

• Cook the Beef: In a large skillet, brown the ground beef and drain excess fat. Add onions and cook until translucent. Stir in one packet of gluten-free taco seasoning.
• Slow-Cook: Transfer the beef mixture to the slow-cooker. Add the remaining ingredients, stir, and cook on HIGH for 4 hours or LOW for 6 hours, stirring occasionally.
• Serve: Ladle the soup into bowls and garnish with sour cream, salsa, tortilla chips, shredded cheese, avocado, and cilantro.

Enjoy a warm, satisfying meal that’s perfect for the busy fall season!

Celiac.com 09/26/2024 - The Spanish Tortilla, also known as Tortilla Española or Tortilla de Patatas, is a beloved staple of Spanish cuisine with roots dating back to the 19th century. This humble yet hearty dish is traditionally made from simple ingredients like eggs, potatoes, and onions, reflecting Spain’s agricultural heritage. Originally a food of the working class, the tortilla has evolved into a national dish, enjoyed in homes and tapas bars across the country. Whether served as a main course, a snack, or as part of a tapas spread, the Spanish Tortilla embodies the essence of Spain’s culinary tradition: simple, flavorful, and deeply satisfying.

Our gluten-free version of this classic dish stays true to its origins while ensuring that it can be enjoyed by those with gluten sensitivities. The rich, savory blend of tender potatoes, sweet onions, and fluffy eggs creates a comforting dish that’s as versatile as it is delicious. Perfect for any meal of the day, this Spanish Tortilla brings a taste of Spain’s rich history and culture right to your table.

Gluten-Free Spanish Tortilla Recipe

Ingredients:

• 6 large eggs
• 4 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
• 1 medium onion, thinly sliced
• ½ cup olive oil
• Salt, to taste
• Freshly ground black pepper, to taste
• Optional: ¼ cup chopped fresh parsley or chives for garnish

Instructions:

Prepare the Potatoes and Onions:

• Heat olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions, making sure they are evenly coated with the oil. Season with salt and pepper.
• Cook, stirring occasionally, until the potatoes are tender but not browned, about 15-20 minutes. The potatoes should be soft enough to break apart easily with a spoon.

Drain and Cool:

• Once the potatoes and onions are cooked, use a slotted spoon to transfer them to a bowl, leaving the excess oil in the skillet. Let them cool slightly.

Prepare the Egg Mixture:

• In a large bowl, beat the eggs with a pinch of salt. Gently fold in the cooked potatoes and onions until well combined.

Cook the Tortilla:

• Return the skillet to medium heat with a tablespoon of the reserved oil. Pour the egg mixture into the skillet, spreading it out evenly. Cook for 5-7 minutes, or until the edges start to set and the bottom is golden brown.

Flip the Tortilla:

• Carefully place a large plate over the skillet, and flip the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down, and cook for an additional 5 minutes, until the tortilla is fully set and cooked through.

Serve:

• Slide the finished tortilla onto a serving plate and allow it to cool slightly before slicing. Garnish with fresh parsley or chives if desired.

Enjoy:

• Serve warm or at room temperature. Spanish Tortilla is delicious on its own or paired with a simple salad for a light meal.

This gluten-free Spanish Tortilla is a classic dish that’s perfect for breakfast, lunch, or dinner. Its simple yet flavorful combination of eggs, potatoes, and onions creates a satisfying meal that captures the essence of traditional Spanish cuisine.

Celiac.com 09/03/2024 - Gazpacho, a vibrant staple of Spanish cuisine, brings a refreshing twist to summer meals with its chilled, tangy blend of fresh vegetables. Originating from Andalusia, this iconic cold soup dates back to ancient times when Roman and Moorish influences mingled in the Iberian Peninsula. Traditionally a peasant dish, gazpacho utilized the bounty of local produce and was a practical solution for the hot Spanish climate, offering both nourishment and relief from the sweltering heat.

Today, gluten-free adaptations of gazpacho honor its rustic roots while catering to modern dietary needs. By focusing on the natural flavors of tomatoes, cucumbers, and bell peppers, this version preserves the essence of the classic recipe, celebrating the simplicity and taste that have made it a beloved culinary tradition for centuries. Whether enjoyed as a starter or a light meal, gluten-free gazpacho embodies the spirit of Spanish summer dining in every spoonful. This version stays true to its origins while ensuring it's safe for those with gluten sensitivities.

Gluten-Free Spanish Gazpacho

Ingredients:

• 6 ripe tomatoes, peeled and chopped
• 1 cucumber, peeled, seeded, and chopped
• 1 small red bell pepper, chopped
• 1 small green bell pepper, chopped
• 1 small red onion, chopped
• 2 cloves garlic, minced
• 2 cups gluten-free vegetable broth
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• ½ teaspoon cumin
• Salt and black pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions:

1. Prepare the Vegetables: In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, green bell pepper, red onion, and garlic.
2. Blend the Base: Transfer the vegetable mixture to a blender or food processor. Add the gluten-free vegetable broth, olive oil, red wine vinegar, lemon juice, and cumin. Blend until smooth. You may need to do this in batches depending on the size of your blender.
3. Season and Chill: Pour the blended mixture back into the bowl and season with salt and black pepper to taste. Cover the bowl and refrigerate for at least 2 hours, allowing the flavors to meld together.
4. Serve: Stir the gazpacho before serving. Pour into bowls or glasses, and garnish with fresh basil or parsley if desired.

Enjoy your chilled, refreshing gluten-free gazpacho!

Celiac.com 08/09/2024 - In the heart of Mexico's culinary heritage lies a tradition of marinated grilled chicken that dates back centuries, influenced by indigenous cooking methods and Spanish culinary techniques. Known for its vibrant flavors and tender texture, marinated grilled chicken has long been a staple in Mexican cuisine, celebrated for its ability to transform simple ingredients into a feast for the senses. Originally, this dish evolved from the practice of marinating meats in citrus juices and native herbs to tenderize and infuse them with robust flavors before grilling over open flames or hot coals, a technique perfected over generations across different regions of Mexico.

This recipe for Authentic Mexican Gluten-Free Marinated Grilled Chicken honors this rich culinary tradition with a marinade that balances the tang of fresh lime juice with the earthy warmth of cumin and smoked paprika. Enhanced by hints of honey or agave syrup for sweetness and dried oregano for depth, the marinade not only enhances the chicken's natural flavors but also encapsulates the essence of traditional Mexican spices. Grilled to juicy perfection, this dish promises to transport you to the bustling markets and sun-drenched streets of Mexico, where the aroma of sizzling chicken over an open grill tantalizes the taste buds and embodies the spirit of authentic Mexican cooking.

Authentic Mexican Gluten-Free Marinated Grilled Chicken Recipe

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 cloves garlic, minced
• ¼ cup fresh lime juice
• ¼ cup olive oil
• 2 tablespoons honey or agave syrup
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon chili powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

• Prepare the Marinade: In a bowl, whisk together the minced garlic, fresh lime juice, olive oil, honey or agave syrup, ground cumin, smoked paprika, dried oregano, chili powder, sea salt, and black pepper.
• Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour, preferably up to 4 hours, to allow the flavors to meld.
• Grill the Chicken: Preheat the grill to medium-high heat. Remove the chicken breasts from the marinade, shaking off any excess. Grill the chicken for about 6-7 minutes per side, or until fully cooked through and grill marks appear. The internal temperature should reach 165°F (74°C).
• Rest and Serve: Remove the grilled chicken from the grill and let it rest for a few minutes. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
• Serve: Slice the grilled chicken and serve it alongside Authentic Mexican Gluten-Free Pico de Gallo (see recipe above) and a side of gluten-free tortillas or rice for a complete meal.

Tips:

• Variations: Feel free to adjust the seasonings and spices in the marinade to suit your taste preferences. Add a pinch of cayenne pepper for extra heat or swap out smoked paprika for regular paprika for a different flavor profile.
• Storage: Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. It's great for slicing and adding to salads or making sandwiches.

Enjoy this flavorful and tender Authentic Mexican Gluten-Free Marinated Grilled Chicken, perfect for a delicious and satisfying meal!

Celiac.com 08/03/2024 - Pico de Gallo, a vibrant and refreshing salsa, traces its origins to the rich culinary tapestry of Mexico. Known for its bright flavors and crisp textures, this traditional dish has deep roots in Mexican street food culture, where vendors would skillfully prepare it fresh to accompany tacos, quesadillas, and other savory delights. The name "Pico de Gallo," which translates to "rooster's beak," is believed to evoke the idea of small, finely chopped ingredients resembling the pecking of a rooster. Originally crafted from simple ingredients like tomatoes, onions, and chili peppers, Pico de Gallo has evolved over time, incorporating regional variations and becoming a beloved staple both in Mexican homes and international kitchens.

This Authentic Mexican Gluten-Free Pico de Gallo recipe stays true to its heritage by focusing on fresh, wholesome ingredients that celebrate the essence of Mexican cuisine. With ripe Roma tomatoes providing a juicy base, crisp white onions adding a pungent bite, and jalapeño peppers lending a hint of heat, each element harmonizes to create a salsa that is as vibrant in flavor as it is in color. Enhanced with zesty lime juice, fragrant cilantro, and a touch of sea salt, this Pico de Gallo offers a burst of freshness that complements a variety of dishes or stands deliciously on its own. Embrace the spirit of Mexico with every bite of this irresistible salsa, perfect for elevating your culinary creations to new heights of authenticity and flavor.

Authentic Mexican Gluten-Free Pico de Gallo Recipe

Ingredients:

• 6 Roma tomatoes, finely diced
• 1 medium white onion, finely chopped
• 2 jalapeño peppers, finely chopped (seeds removed for less heat)
• ½ cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 2 limes, juiced
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Optional: 1 teaspoon apple cider vinegar for a tangy twist

Instructions:

• Prepare the Vegetables: Finely dice the Roma tomatoes, chop the white onion, and finely chop the jalapeño peppers. Combine them in a large mixing bowl.
• Add Fresh Herbs and Garlic: Add the chopped cilantro and minced garlic to the bowl with the tomatoes, onions, and jalapeños. Mix gently to combine.
• Season: Squeeze the juice of the two limes over the mixture. Add the sea salt and black pepper. If you want a tangier flavor, add the optional apple cider vinegar. Stir well to ensure all ingredients are evenly distributed.
• Marinate: Let the pico de gallo sit for at least 15-20 minutes before serving. This allows the flavors to meld together.
• Serve: Transfer the pico de gallo to a serving bowl. Enjoy it fresh with gluten-free tortilla chips, as a topping for tacos, grilled meats, or any of your favorite Mexican dishes.

Tips:

• Adjusting Heat: If you prefer a milder pico de gallo, use only one jalapeño pepper or remove the seeds entirely. For more heat, keep the seeds or add an extra jalapeño.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time.

Enjoy this authentic, gluten-free Pico de Gallo that captures the essence of fresh, vibrant Mexican cuisine!

Celiac.com 07/31/2024 - Chicken mole, a cherished gem in Mexican cuisine, embodies a legacy steeped in ancient culinary traditions and cultural fusion. Originating from the Mesoamerican era, mole traces its roots back to the rich culinary practices of indigenous communities in Mexico. Legend has it that mole was first created in the convent of Santa Rosa in Puebla, where nuns combined local ingredients with Spanish influences to craft a sauce that would later evolve into the intricate dish known today. The word "mole" itself derives from the Nahuatl word "molli," meaning mixture or sauce, reflecting its diverse blend of flavors and ingredients.

This Authentic Mexican Gluten-Free Chicken Mole recipe pays homage to centuries of tradition, featuring tender chicken simmered in a velvety sauce enriched with the nuanced flavors of dried chilies, chocolate, and aromatic spices. Each element of this dish speaks to the cultural tapestry of Mexico, where culinary craftsmanship and reverence for ingredients converge. Whether served during festive celebrations or cherished family gatherings, chicken mole stands as a testament to the enduring allure of Mexican gastronomy, inviting diners on a sensory journey that celebrates history, flavor, and the art of cooking.

Authentic Mexican Gluten-Free Chicken Mole Recipe

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 2 dried ancho chilies, stemmed and seeded
• 2 dried guajillo chilies, stemmed and seeded
• 2 cups chicken broth
• ¼ cup raisins
• ¼ cup slivered almonds
• ¼ cup sesame seeds
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground cumin
• ¼ teaspoon dried oregano
• 1 ounce unsweetened chocolate, chopped
• 1 tablespoon honey or agave syrup
• Fresh cilantro, chopped (for garnish)
• Toasted sesame seeds (for garnish)

Instructions:

1. Season and Brown the Chicken: Season the chicken thighs and drumsticks generously with salt and black pepper. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Brown the chicken on all sides until golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside.
2. Prepare the Sauce: In the same skillet, add chopped onion and garlic. Sauté until softened, about 3-4 minutes. Add chopped tomatoes, ancho chilies, guajillo chilies, and chicken broth. Bring to a boil, then reduce heat and let it simmer for 10 minutes, until the chilies are softened.
3. Blend the Sauce: Transfer the sauce mixture to a blender. Add raisins, almonds, sesame seeds, ground cinnamon, ground cloves, ground cumin, dried oregano, unsweetened chocolate, and honey or agave syrup. Blend until smooth, adding more chicken broth if needed to reach desired consistency.
4. Simmer with Chicken: Return the blended sauce to the skillet or Dutch oven. Add the browned chicken pieces back into the sauce. Bring to a simmer, cover, and cook over low heat for 45-60 minutes, or until the chicken is cooked through and tender.
5. Serve: Remove from heat and let it rest for a few minutes. Serve the chicken mole hot, garnished with chopped fresh cilantro and toasted sesame seeds. Serve with rice or corn tortillas for an authentic Mexican meal.

Tips:

• Adjusting Heat: For a spicier mole, add more dried chilies or include some of the chili seeds. Adjust sweetness with more honey or agave syrup if desired.
• Storage: Chicken mole develops even richer flavors when allowed to sit overnight. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy this Authentic Mexican Gluten-Free Chicken Mole, a dish that celebrates the complex flavors and rich culinary heritage of Mexico!

Celiac.com 07/16/2024 - Guacamole, a cornerstone of Mexican cuisine, has delighted palates for centuries with its rich history and vibrant flavors. Originating from the Aztec civilization, the word "guacamole" itself comes from the Nahuatl word "ahuacamolli," which means "avocado sauce." The Aztecs revered avocados not only for their creamy texture and rich taste but also for their nutritional value. As the recipe traveled through generations and across borders, it retained its essence of simplicity and freshness, making it a beloved dish worldwide.

This Authentic Mexican Gluten-Free Guacamole recipe pays homage to its ancient roots while ensuring it meets modern dietary needs. Combining ripe avocados with the zest of lime, the crunch of red onions, and the subtle heat of jalapeños, this guacamole offers a perfect balance of flavors and textures. Fresh cilantro and a hint of cumin add aromatic depth, while the optional smoked paprika provides a unique twist. Whether served as a dip with gluten-free tortilla chips or as a topping for your favorite Mexican dishes, this guacamole promises to bring a taste of history and tradition to your table.

Authentic Mexican Gluten-Free Guacamole Recipe

Ingredients:

• 4 ripe avocados
• 1 medium red onion, finely chopped
• 2 Roma tomatoes, seeded and diced
• 2 jalapeño peppers, finely chopped (seeds removed for less heat)
• ¼ cup fresh cilantro, chopped
• 2 cloves garlic, minced
• 1 lime, juiced
• ½ teaspoon ground cumin
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Optional: ½ teaspoon smoked paprika for a hint of smokiness

Instructions:

1. Prepare the Avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Mash the avocados with a fork or potato masher until you reach your desired consistency. For a chunkier guacamole, leave some larger pieces of avocado.
2. Add Fresh Ingredients: Add the finely chopped red onion, diced tomatoes, jalapeños, chopped cilantro, and minced garlic to the mashed avocados. Gently mix to combine.
3. Season: Squeeze the juice of one lime over the mixture to add freshness and prevent browning. Add the ground cumin, sea salt, black pepper, and smoked paprika (if using). Stir gently to incorporate all the ingredients evenly.
4. Adjust to Taste: Taste the guacamole and adjust the seasoning as needed, adding more lime juice, salt, or pepper to suit your preference.
5. Serve Immediately: Transfer the guacamole to a serving bowl. For the best flavor, serve it immediately with gluten-free tortilla chips, fresh vegetables, or as a topping for tacos and other Mexican dishes.

Tips:

• Storage: If you need to store the guacamole, place it in an airtight container and press a piece of plastic wrap directly onto the surface of the guacamole before sealing the lid. This helps prevent oxidation and keeps it fresh longer.
• Customization: Feel free to customize your guacamole with additional ingredients like diced mango for a touch of sweetness or a splash of hot sauce for extra heat.

Enjoy this authentic, gluten-free Mexican guacamole that bursts with fresh flavors and vibrant textures!

Celiac.com 04/23/2024 - Picadillo is a Mexican-style hearty beef mixture that is easy to make, and sure to please most eaters. Picadillo is loaded with potatoes, carrots, and a roasted tomato-jalapeño sauce.  You can serve it up in a number of ways, but stuffing it into some roasted Poblanos is our favorite way to go. The peppers also look gorgeous when laid out for presentation. Enjoy!

Ingredients:

• 1 lb. ground beef
• 1 potato
• 1 carrot
• ¼ medium onion
• 2 garlic cloves
• 2 teaspoons chili powder (optional)
• 1 teaspoon cumin
• 1 teaspoon salt (plus more to taste)
• freshly cracked black pepper
• 1 cup stock (or water)

For the tomato-jalapeno mixture:

• 5-6 plum tomatoes
• ½ medium onion
• 1 jalapeño (or more fas desired)
• 2 garlic cloves

For serving:

• 6-8 Poblano chili peppers
• cheese - Queso Fresco
• freshly chopped cilantro
• squeeze of lime

Directions:
Rinse the tomatoes and cut out the stems, then roast them in a 400F oven for 20-30 minutes.

Dice potatoes and carrots into bite size cubes, and set aside.

Finely chop ¼ onion and sauté it in some olive oil over medium heat.  

Once the onion has softened you can add 2 minced garlic cloves and sauté briefly.  

Add 1 lb. ground beef and 1 teaspoon salt.  

Cook over medium heat until the ground beef is browned, stirring regularly.  

Drain off any fat, as desired. 

Add the potato and carrot to the pan. 

Let them sauté briefly as you gather the additional ingredients. 

Build the Tomato-Jalapeno mixture by adding the roasted tomatoes to a blender or food processor along with ½ onion, 2 garlic cloves and 1 or more jalapeños, as desired.  

Combine well and add this Tomato-Jalapeno mixture to the beef along with 1 teaspoon cumin, some freshly cracked black pepper, and 1 cup of stock (or water).  

Add 2 teaspoons of pure chili powder, as desired. 

Combine well and simmer covered over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through. 

Be sure to take a final taste for seasoning as salt can make a big difference in this dish.  

Add salt and a pinch of cumin as desired.  

Once the beef starts its final simmer you can start working on the Poblanos. 

Cut the Poblanos in half lengthwise and remove the seeds. For a fancier version you can carve out the top third of the Poblano so that it has raised edges, boat style, and then remove the seeds. 

Place the Poblanos on a baking sheet and roast them in the oven (400F) for 20 minutes or so.

Once the Poblanos are roasted you can fill them with the Picadillo beef mixture. 

Serve hot or warm as needed. 

Top with your choice of garnish, including Queso Fresco, finely chopped cilantro, and a squeeze of lime.

Store leftover Picadillo in the fridge where it will keep for a few days.
 

Celiac.com 03/19/2024 - Tinga de Pollo is a slow-cooked Mexican chicken dish that is highly versatile. Serve it on its own, with rice, beans, and tortillas, or use it in tacos, enchiladas, burritos, tostadas, and more. Any way you serve it, this gluten-free chicken Tinga will delivery big flavor and make for many happy eaters.

Ingredients

• 1½ pounds Roma tomatoes, about 5
• 1 medium yellow onion, sliced into half moons
• 4 dried chipotle peppers, stem and seeds removed
• 1 large clove garlic, finely chopped
• 2 bay leaves
• 2 tablespoons neutral cooking oil
• 1½ pounds boneless, skinless chicken thighs
• 1 splash distilled white vinegar
• Salt, to taste

Directions:

1. Gather the ingredients. Set the oven to broil.
2. Place the sliced onions in a cast-iron skillet and put the whole Roma tomatoes on top. 
3. Place under the broiler close to the flame. 
4. Turn them occasionally, so that the tomatoes get lightly charred on all sides. 
5. Remove from the oven and place the tomatoes and onions into a large bowl. 
6. Add the chipotles, chopped garlic, and bay leaves. Toss to combine. 
7. Put the skillet you used for the tomatoes on the stove over a high flame. Add the oil. 
8. When hot but not smoking, add the chicken thighs. If necessary, cook the chicken in batches to avoid overcrowding the pan. 
9. To brown well, keep the meat in a single layer and leave undisturbed for a couple of minutes before turning.
10. When the chicken is browned (but not cooked through), add it to a slow cooker. 
11. Scrape all the pan juices into the pot as well. Add the tomato, onion, garlic, chipotles, and bay leaves on top. 
12. Put the lid on the slow cooker and cook on the low setting for about 6 hours.
13. Stir the contents of the crockpot and remove the bay leaves. All the ingredients will be quite soft.
14. As you stir, the chicken will shred. You may have to exert a little effort breaking up the tomatoes.
15. Season the stew with a splash of vinegar and salt to taste. Serve immediately, with assorted condiments, such as cilantro, limes, radishes, etc., as desired.

Store and Freeze Chicken Tinga

This chicken Tinga can be stored in the refrigerator for up to a week, reheating as desired. It can also be frozen for up to three months.

Celiac.com 11/30/2023 - Caldo de Res is a happy marriage of succulent beef, tender vegetables, and aromatic spices come together in perfect harmony, creating a soup that's not just a meal, but a celebration of Mexican culinary artistry. Whether you're seeking warmth on a chilly day or a wholesome family dinner, this dish offers a taste of Mexico's rich gastronomic heritage. Get ready to savor the essence of traditional Mexican cuisine with every spoonful of this soul-soothing beef soup.

Ingredients:

Soup:

• 2 pounds beef shank, with bone
• 1 tablespoon vegetable oil
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 onion, chopped
• 3 cups beef broth
• 1 (14.5 ounce) can diced tomatoes
• 4 cups water
• 2 medium carrot, coarsely chopped
• ¼ cup chopped fresh cilantro
• 2 chayotes, quartered (Optional)
• 2 ears corn, husked and cut into thirds
• 1 potato, quartered (Optional)
• 1 medium head cabbage, cored and cut into wedges

Garnishes:

• 1 cup chopped fresh cilantro
• ¼ cup sliced pickled jalapeños
• ¼ cup finely chopped onion
• 2 limes, cut into wedges
• 4 radishes, quartered

Directions:
Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.

Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.

Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.

Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.

Pour in 4 cups water, and return to a simmer.

Add carrots and ¼ cup cilantro, and cook for 10 minutes.

Stir in chayote, corn, and potato; simmer until vegetables are tender.

Push cabbage wedges into soup; cook until tender, about 10 minutes.

Ladle soup into large bowls, including some meat, vegetables, and bones.

Garnish with cilantro, jalapeños, and minced onion.

Squeeze lime juice over soup and serve with radishes.

Celiac.com 09/26/2023 - The official question for the State of New Mexico is: Green or Red? And while the official answer is, Yes, people are indeed known to have preferences. This easy, slow-cooked chili answers: green. The result is a delightful and savory marriage of chicken, onions, potatoes, green chilis, tomatillo salsa, and pinto beans, that is basically just a cross between green Chile Verde and white chicken chili. But a few ingredients and easy prep delivers a flavorful and satisfying "bowl of green."

Ingredients:

• 6–8 servings
• 1 small yellow onion, chopped
• 3 pounds boneless, skinless chicken thighs
• 4-6 mild or medium hot green chilies, roasted and peeled (fresh or frozen), cubed (2 cups)
• 2 large potatoes, unpeeled, cut into 1-inch cubes (about 2 pounds)
• 1 (16-ounce) jar tomatillo salsa Verde (about 2 cups)
• 2 cups chicken broth
• 2 teaspoons ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon liquid smoke
• 2 teaspoons (or more) freshly ground black pepper
• 2 cans pinto beans, drained, rinsed
• Dash of gluten-free hot sauce, as desired
• Sliced avocado, cilantro, sour cream, and/or finely chopped green onion, as desired

Directions:
Mix onion, chicken, potatoes, salsa, broth, cumin, liquid smoke, salt, and pepper in a 6-quart (or larger) slow cooker. 

Cover and cook until chicken shreds easily with a fork and potatoes are tender, about 4 hours on high or 6 hours on low. 

Add beans during last 30 minutes of cooking. 

Shred chicken in slow cooker using 2 forks. 

Taste and season with salt, pepper, or hot sauce, as needed. 

Serve topped with avocado, cilantro, sour cream, hot sauce, and green onion, as desired.

Note: Chili can be made 3 days ahead, and chilled, covered in the fridge.

Celiac.com 06/02/2023 - When you're too tired to cook, and even too tired to make nachos, but you need a gluten-free "meal," this recipe will save you. This taco casserole is even more basic than our earlier version with ground beef. It's a simple marriage of chili, corn chips, and cheese are topped with lettuce, tomato and other favorites. You can use your favorite gluten-free canned chili, as desired. Add your favorite salsa, or change toppings as you like. 

Ingredients:

• 6 cups corn tortilla chips
• 2 cups canned gluten-free chili with beans
• 1 cup shredded Cheddar cheese
• 3 cups chopped green lettuce
• 2 Roma (plum) tomatoes, chopped
• ½ cup sliced black olives, drained and pitted
• ¾ cup salsa
• ¼ cup sour cream
• dash of gluten-free hot sauce, such as Tapatío or Crystal, as desired
• pickled jalapeños, sliced, as desired

Directions:
Heat the oven to 350F (175C).

Place chips in the bottom of a 9x9-inch baking dish. Pour chili straight from the can over chips. Sprinkle shredded cheese over top.

Bake for 20 to 25 minutes in the heated oven, until chili is bubbling and cheese is melted. 

Remove from oven and allow to cool slightly.

Top with lettuce, tomato, sour cream, and salsa in the pan, or after serving, as desired.

Note: To double this recipe, just use a 9x13-inch baking dish.