Celiac.com 05/31/2017 - Anyone who has ever been to Mexico or to a good Taquería likely knows the joys of a good aqua fresca. For those who don't know, aqua fresca is a delicious fruit beverage, not unlike lemonade, but made with fruits like pineapple, strawberry, lime, hibiscus, and cantaloupe. Simple, delicious and thirst-quenching on a hot day, or with a spicy meal, aqua fresca is sure to please both kids and grown-ups. This version is made with strawberries, which makes it aqua de fresas.

Ingredients:

• 4 cups strawberries, sliced
• 1 cup white sugar
• 8 cups cold water
• 2 limes, cut into wedges

Directions:
In a medium bowl, mix together sliced strawberries, sugar, and 1 cup of water.

Cover the bowl with plastic wrap and place in the refrigerator for 3-4 hours.

Pour the strawberry mixture into a blender.

Blend on high until smooth.

Pour the blended berry mixture through a wire mesh strainer set over a large mixing bowl; discard the pulp and seeds.

Add 7 cups of cold water to the blended strawberries and mix well.

Chill in fridge first for 30 minutes, or pour over ice and serve garnished with lime slices or mint leaves.

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.

If you're looking for a seasonal twist on a familiar favorite, then these zesty pumpkin quesadillas might be just the ticket.

Ingredients:

• 2 cups canned pure pumpkin puree
• 1 teaspoon ground cumin
• 16 corn tortillas
• 4 ounces Cotija cheese, crumbled
• ½ cup chopped walnuts, toasted
• 3 tablespoons vegetable oil
• 1 large ripe avocado
• 1 small bunch of cilantro, chopped
• 8 ounces of salsa of choice

Directions:
Toast walnuts in a skillet over medium heat. Toss until toasted. Set aside.

In bowl, stir pumpkin and cumin; season.

Spread very thinly over 8 corn tortillas.

Sprinkle with cheese and nuts.

Top with remaining tortillas.

In large skillet, heat 1 tablespoon of oil to medium.

Cook quesadillas one at a time, turning once and adding more oil between batches, until browned, about 3 minutes.

Cut into wedges and serve with salsa of choice, chopped cilantro, as desired, and sliced avocado.

Celiac.com 09/06/2016 - Summer means corn, and roasted Mexican-style corn is one of the best gluten-free summertime treats I know. This recipe is sure to leave lots of full stomachs and happy smiles.

Ingredients:

• 6-8 ears fresh corn, un-shucked
• 1 stick butter, room temperature
• 3 tablespoons lime juice
• 2 teaspoons chopped tarragon
• 6 ounces queso Cotija, finely grated
• Spice mixture (recipe below)

Spice Mixture:

• 2 tablespoons chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon garlic powder
• 1 tablespoon sweet paprika
• 1 teaspoon ground black pepper
• ¼ teaspoon ground cinnamon

For the spice mixture, combine all ingredients. Sprinkle over roasted corn as desired.

Directions:
Soak the corn in cold water for 1 hour.

Heat the grill.

Put the soaked ears on the hot grill and cook for 25 to 30 minutes, turning frequently.

While the corn is grilling, make the lime butter.

In a small bowl, add the butter, lime juice, tarragon and salt and pepper, to taste.

Mix well and spread onto a large plate.

Take the corn off the grill and carefully peel back the husks (they will be hot).

Remove the corn silk and tie the husks in a knot so you can hold onto it like a handle. Roll the corn in the butter.

Top with a good amount of Cotija cheese and sprinkle with the spice mixture.

Serve immediately.

For a variation, smear corn with mayonnaise instead of lime butter, and use spices as desired.

Ingredients:

• 4 vine-ripened tomatoes, quartered
• 2 ripe tomatillos
• 1 large yellow onion, cut into wedges
• 6 garlic cloves, peeled
• 1-3 Serrano chili peppers, stemmed, de-seeded (use less for milder salsa)
• 2 teaspoons salt
• 1 teaspoon cumin
• ¼ cup cilantro leaves
• ¼ cup vegetable oil
• 1 tablespoon fresh lime juice, from one lime, plus more if needed

Directions:
Lightly oil a large cast iron skillet, and heat to medium high.

Place the tomatoes, tomatillos, onions, garlic, and Serrano chile peppers in the pan and heat, turning until they are softened and charred, about 10 minutes or so. You can also do this under the broiler.

Transfer the softened and charred vegetables and pan juices to a food processor.

Add one Serrano pepper here, and add others as desired after tasting.

Add the salt and cumin and pulse until just slightly chunky.

Add the cilantro and fresh lime juice, and pulse until the cilantro is well-chopped.

Adjust seasoning with salt and more lime juice, as desired.

Serve warm or at room temperature.

Ingredients:

• 1½-2 pounds skirt steak
• 6 Yukon gold potatoes, cut into 1½-inch chunks
• 1 12-ounce jar roasted red peppers, drained
• 1¼ teaspoons kosher salt
• ½ teaspoon black pepper
• ½ cup roasted almonds
• 1 clove garlic
• 1½ cup grated Romano cheese
• ¼ cup extra-virgin olive oil
• 2 teaspoons red wine vinegar
• 1 small bunch watercress

Directions:
Heat grill to medium-high.

Simmer the potatoes in a large pot, until tender, about 15 to 20 minutes.

Meanwhile, season the steak with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Grill until cooked to desired doneness, 3 to 5 minutes per side for medium-rare. Let rest for 10 minutes before slicing.

Meanwhile, in a food processor, pulse the almonds. Add the garlic, Parmesan, red peppers, oil, and vinegar and the remaining salt and pepper. Blend.

Drain the potatoes, return them to the pot, add 1 cup of the sauce, and toss.

Divide the potatoes, steak, and watercress among individual plates. Spoon the remaining sauce over the steak.

Celiac.com 06/07/2016 - Where are all my Mexican food lovers? This one is especially for you. These Mexican stuffed zucchini boats are a perfect gluten-free party dish. You can cut them up into smaller pieces and serve them as a tray snack that is nutritious and protein packed. I don't know about you but I love when I go to a party and there are plates of healthy items to snack on. I never feel good filling up on just potato chips and veggie sticks. Junk food makes you feel pretty junky.

I really enjoy hosting get togethers at my house. Since I am a mom of three "kids" and am a grandmother as well, I tend to have a full house and like to make healthy gluten-free and sugar-free snacks and meals for my friends and family. No matter how old your kids get, they still always love coming over for a homemade meal. My youngest son is a mexican food "junkie" and really likes this recipe even though it is grain-free as well. He doesn't mind at all giving up the corn tacos. You can change the heat level to whatever you desire too. As always, my recipes are for you to enjoy and alter for whatever suits your taste and likes.

Ingredients:

• 4 large organic green zucchinis
• ½ pound ground free-range turkey, chicken or grass-fed beef
• 4 slices Canadian bacon
• ½ small white onion, chopped fine
• ½ cup Salsa Verde (no preservatives)
• 1-1/4 cup chopped cilantro
• 3 tablespoons coconut oil or olive oil
• 1-2 tablespoons chili powder
• 1 tablespoon tabasco sauce (or to taste)
• 1 teaspoon salt or to taste
• 1 teaspoon pepper or to taste
• Optional: Grass-fed cheese

Directions:

1. Preheat the oven to 400F.
2. Cut each zucchini lengthwise down the middle, to make 2 halves from each.
3. Take an apple corer and remove the inside, but be careful not to cut into the dark green. Leave about â…› inch on sides and bottom. This will be your "boat".
4. Take the zucchini pulp and chop semi fine.
5. Heat 1 tablespoon oil on medium until hot.
6. Add the onion and cook until semi-glossy then add the zucchini pulp and saute for 1 minute. You may add some tabasco at this point if you like spicy or hot.
7. Transfer to a deep bowl.
8. Add 1 tablespoon of oil to the same pan and heat oil on medium.
9. Add ground meat and cook until done.
10. Add to bowl with onions and zucchini.
11. Drain all but 1 tablespoon of the juices and oils and sauté Canadian bacon in same pan until slightly browned.
12. Remove bacon to cutting board - slice into small slices.
13. Add to same bowl.
14. Add Salsa Verde, cilantro, chili powder, Tabasco and salt and pepper to taste.
15. You may add shredded cheese at this point if you desire.
16. Mix all ingredients.
17. Stuff the boats with the mixture and pile them nice and high, then stack them close to one another in a baking dish so they stand upright.
18. Cover with tin foil.
19. Bake for 30 minutes.
20. Remove and let sit still while covered for 5 minutes.
21. If you have extra meat mixture, you may heat the leftover meat as well in the oven.
22. You may serve a little extra protein on the side of each boat with a garnish of cilantro and a touch of hot sauce.
23. Enjoy!

Ingredients:

• 1 can black beans
• 1 can refried black beans
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 green bell pepper, seeded and chopped
• 1 tablespoon chopped chipotle in adobo sauce
• 1 tablespoon dried epazote (aka Mexican tea), chopped
• 1 avocado
• ½ cup refrigerated fresh salsa
• ¼ cup sour cream or plain yogurt
• fresh cilantro
• kosher salt
• pepper

Directions:
Heat the oil in a large stock pot over medium heat. Add the onion and green pepper, season with ¼ teaspoon each salt and pepper and cook, covered, stirring occasionally, for 5 minutes. Stir in the chipotle and adobo.

Stir in the beans, refried beans, epazote, and vegetable broth and bring to a boil. Reduce heat and simmer for 20-30 minutes.

Divide the soup into bowls, and top with the avocado, salsa, sour cream, and cilantro, if desired.

Ingredients:

• 1 pound shrimp
• 1 cup long grain rice
• 1 medium orange
• 1 cup fresh cilantro leaves
• 4 scallions
• 2 clove garlic
• 1 avocado
• 2 tablespoon olive oil
• ¼ teaspoon crushed red pepper flake
• ½ teaspoon ground cumin
• kosher salt
• ground black pepper

Directions:
Cook the rice according to package directions. Meanwhile, finely grate 2 teaspoon zest from the orange and set aside.

Cut away the peel and white pith from the orange and, working over a large bowl, cut into segments. Roughly chop the segments and place into the bowl.

Squeeze the juice into the bowl, then mix in the cilantro, scallions, garlic, 1 tablespoon oil, red pepper flakes, and ¼ teaspoon salt.

Heat the remaining tablespoon oil in a large skillet over medium-high heat. Season the shrimp with the reserved zest, the cumin, and ¼ teaspoon each salt and pepper. Cook, tossing occasionally, until opaque throughout, 3 to 4 minutes.

Fold the rice and avocado into the seasoning mixture and serve with the shrimp.

Celiac.com 02/12/2016 - Whether you're looking to make a big impact at your next potluck, or just looking to feed a small army of hungry mouths without working too hard, this hearty vegetarian chili has you covered.

Ingredients:

• 2 cans black or pinto beans (15 ounces each)
• 8 fresh tomatillos
• 1 medium zucchini
• 1 can tomatoes in purée, coarsely chopped
• ½ cup canned or frozen corn
• ½ cup vegetarian broth
• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 tablespoons garlic, minced
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 cup thinly sliced carrots
• 3 tablespoons chili powder, to taste
• 1 tablespoons ground cumin
• 1 teaspoon salt
• Pinch of ground cayenne pepper, to taste

Directions:
In a large stock pot, heat oil over medium heat.

Add onion and garlic and cook 2 to 3 minutes, stirring often, until onion starts to soften.

Add bell peppers and carrots, and cook 5 to 6 minutes, stirring often, until carrots and peppers soften a bit.

Add chili powder, cumin, salt and ground red pepper, and cook for another minute or so, stirring well.

Add tomatillos and zucchini, and cook until tomatillos soften, about 10 minutes, stirring often.

Stir in remaining ingredients. Raise to a boil, and then reduce heat to low, cover and simmer 20 minutes.

Uncover and simmer another minutes or so, stirring occasionally, until sauce has thickened and vegetables are tender to a fork.

This simple variation turns the traditional Philly Cheesesteak into a quesadilla. It makes a great holiday snack, or as an anchor for your favorite football games.

Will it be like on original Philly Cheesesteak? No! It will be a gluten-free version with a Mexican twist that you make at home. But it will put a smile on your face.

Ingredients:

• 1⁄2 pound deli roast beef or Rib-Eye roast, thinly sliced
• 1⁄2 pound provolone cheese, thinly sliced
• 1 white onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 teaspoons garlic, minced
• splash of extra virgin olive oil
• salt and pepper

Directions:
Heat a large fry pan over medium-high heat.

When hot, cover bottom with olive oil.

Add the onions and bell pepper and cook, stirring, about 6 to 8 minutes, until caramelized.

Add the garlic, salt and pepper, and cook for about 30 seconds.

Then, push the veggie mixture off to one side of the pan.

Add the meat to the hot part of the pan.

Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is no longer pink, about 2 minutes.

Mix the meat and the caramelized onions and bell pepper together.

Divide into two portions, and top both portions with the cheese to melt.

In the last minute or so, toss the corn tortillas on the grill until they start to soften. Grill both sides, then top with the meat and cheese mixture. Top with a final grilled tortilla. Flip again and cook a few seconds before removing. Serve hot.

Don't dig quesadillas? Grab some of your favorite gluten-free bread and go traditional, or cook up some french fries and top them with the cease steak mix. You really can't go wrong.

Ingredients:

• 8 cups chicken broth
• 4 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1 large red onion, quartered
• 6 cloves garlic, chopped
• 1 tablespoon dried oregano
• ½ teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 4 green onions, chopped
• 1 large green chile pepper, seeded and chopped
• 2 large tomatoes, peeled and chopped
• 6 limes, juiced
• ½ lime
• ½ cup chopped fresh cilantro, for topping
• ½ cup tortilla chips, for topping

Directions:
In a large pot, heat the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme until they begin to boil.

Reduce heat to medium-low and simmer until the chicken breasts are cooked through, and the juices run clear, about 15 to 20 minutes.

Remove the cooked chicken to a cutting board. Let it cool a bit, then shred it down to smaller strips; return strips to the simmering pot.

Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 3-5 minutes.

Stir the tomatoes into the mixture and continue cooking about 3-5 minutes until soft; pour the mixture into the pot with the chicken soup.

Season with the salt; return the soup to a simmer.

Add the lime juice and ½ a lime; cook another 8-10 minutes. Remove lime half.

Remove the pot from the heat.

Serve in bowls, topped with cilantro and tortilla chips.