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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: 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. 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. 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. 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. 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: 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. 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. 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. Adjust to Taste: Taste the guacamole and adjust the seasoning as needed, adding more lime juice, salt, or pepper to suit your preference. 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 07/21/2018 - These easy-to-make tortilla wraps make a great addition to your lunchtime menu. Simply grab your favorite gluten-free tortillas, a bit of cream cheese, some charred fresh sweet corn, creamy avocado and ripe summer tomato. Add a bit of sliced roast beef and some mayonnaise and hot sauce, and you’re in business. And it's all ready in about half an hour. If you cook the corn the night before, they can be ready in just a few minutes. Ingredients: 12 ounces thinly sliced cooked beef, sliced 6 burrito-sized gluten-free tortillas 1 ripe medium avocado, diced 1 large tomato, diced ½ medium red onion, thinly sliced ¼ cup mayonnaise 2 ears sweet corn, husks and silk removed 1 teaspoon olive oil ¾ cup soft cream cheese spread 1-2 teaspoons gluten-free hot sauce of choice Sprouted pea greens, as desired fresh salsa, as desired Directions: Heat grill to medium-hot. Brush corn with olive oil. In a small dish, blend mayonnaise and hot sauce. Adjust mixture, and add fresh salsa, as desired. Grill corn for 8 to 12 minutes, turning as it browns and lowering heat as needed until corn is tender and charred in some places. Cool slightly; cut kernels from cobs. Spread 2 tablespoons cream cheese on one side of each tortilla to within ½-inch of edge; arrange beef slices to cover. Spread beef with mayonnaise hot sauce mixture as desired. Place a bit of grilled corn kernels, avocado, tomato and red onion in a 3-inch strip along one edge of each tortilla. Fold ends and roll into a burrito shape, and serve. I like to add sweet, crunchy pea greens for some extra crunch and nutrition. Note: If you like, you can heat tortillas in advance. You can even put a little butter on them, and lightly brown them in the pan first, as shown in the picture.