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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 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 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 09/06/2016 - 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.