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Showing results for tags 'mexican'.
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Celiac.com 08/08/2024 - When on the go or short on time, finding gluten-free dining options can be challenging, especially at fast food restaurants. However, Mexican cuisine often offers some reliable choices. Even Mexican fast food chains can offer some decent options. Of course, not all Mexican fast food chains are equal in providing gluten-free options, so it's crucial to know where you can find safe and delicious meals. Eating out at any restaurant is always risky, even if they offer a gluten-free menu, but if you accept such risks the listing below may be helpful. Remember, individual experiences may vary, so always check with staff about ingredients and preparation methods. If you have feedback, or know of any other Mexican fast food chains that offer good gluten-free food options, be sure to tell us in the comments below. Here's an updated list that includes new additions, making it easier for gluten-free diners to enjoy Mexican fast food. Mexican Fast Food Chains with Naturally Gluten-Free Options #1: Chipotle Chipotle offers a variety of gluten-free options, with clear labeling. Except for flour tortillas, most items, including corn tortillas, all meats, beans, vegetables, and sides, are gluten-free. #2: El Pollo Loco At El Pollo Loco, you can enjoy a range of gluten-free items like flame-grilled chicken, corn tortillas, pinto and refried beans, avocado salsa, Cotija cheese, mixed vegetables, and flan. Just avoid flour tortillas. #3: Jimboy's Tacos Jimboy's is known for fresh preparation, Jimboy's Tacos offers a solid gluten-free menu including tacos (bean, ground beef, chicken, steak, carnitas), Tacoburgers, taquitos, tostadas, and their signature guacamole & sour cream. #4: Baja Fresh Baja Fresh features gluten-free options such as Baja Tacos with corn tortillas, “Bare style" burritos, Baja Ensaladas, grilled vegetables, carnitas, rice, and beans. All dressings and salsas are gluten-free. #5: Qdoba Qdoba provides diverse gluten-free choices, including chicken, chorizo, flat iron steak, pork, seasoned shredded beef, cilantro lime rice, black beans, tortilla soup, salsas, dressings, queso, and guacamole. #6 Taco Cabana Taco Cabana offers a variety of gluten-free options including beans (black, borracho, refried), barbacoa, chicken fajita meat, rotisserie chicken, shredded chicken taco meat, steak fajita meat, and gluten-free salsas and toppings. #7: Mighty Taco Mighty Taco makes it easy for gluten-free diners with corn shell options for any taco and excluding flour tortillas from most items. They offer Mighty Tacos with various fillings, salads, and more. #8: Del Taco Del Taco has expanded its gluten-free offerings, featuring items like the Grilled Chicken Taco, Street Tacos, and the Epic Grilled Chicken Avocado Burrito (without the flour tortilla). Additionally, their seasoned fries, beans, rice, and various salsas are gluten-free. #9: Torchy’s Tacos Torchy's Tacos, known for its creative taco combinations, offers a variety of gluten-free options. Diners can choose from corn tortilla tacos filled with meats like chicken, beef, pork, and shrimp. They also provide gluten-free sides such as refried black beans, Mexican rice, and queso. #10: Taco Del Mar Taco Del Mar provides gluten-free choices like corn tortilla tacos, burrito bowls (sans the tortilla), and a selection of fillings including seasoned chicken, pork, and fish. They also offer gluten-free rice and beans, and a range of salsas and toppings. As always, cross-contamination can be an issue at restaurants, so be sure to double check to make sure your chosen location is using dedicated fryers for gluten-free items, and that you are confident that the final product will be gluten-free. If you know of other chains we should add to our list, or have feedback on these, please share in the comments below! Your experiences help others find reliable gluten-free dining options. -
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!-
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Authentic Mexican Gluten-Free Chicken Mole (Pollo en Mole)
Scott Adams posted an article in Mexican & Spanish
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! -
Gluten-Free Picadillo Stuffed Poblano Peppers
Jefferson Adams posted an article in Mexican & Spanish
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: Gather the ingredients. Set the oven to broil. Place the sliced onions in a cast-iron skillet and put the whole Roma tomatoes on top. Place under the broiler close to the flame. Turn them occasionally, so that the tomatoes get lightly charred on all sides. Remove from the oven and place the tomatoes and onions into a large bowl. Add the chipotles, chopped garlic, and bay leaves. Toss to combine. Put the skillet you used for the tomatoes on the stove over a high flame. Add the oil. When hot but not smoking, add the chicken thighs. If necessary, cook the chicken in batches to avoid overcrowding the pan. To brown well, keep the meat in a single layer and leave undisturbed for a couple of minutes before turning. When the chicken is browned (but not cooked through), add it to a slow cooker. Scrape all the pan juices into the pot as well. Add the tomato, onion, garlic, chipotles, and bay leaves on top. Put the lid on the slow cooker and cook on the low setting for about 6 hours. Stir the contents of the crockpot and remove the bay leaves. All the ingredients will be quite soft. As you stir, the chicken will shred. You may have to exert a little effort breaking up the tomatoes. 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. -
List of Gluten-Free and Non-Gluten-Free Mexican Beers
Scott Adams posted an article in Additional Concerns
Celiac.com 05/26/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about Mexican beers. Specifically, which Mexican beers are gluten-free and safe for people with celiac disease? Currently, the list of gluten-free Mexican beers is empty, as there are currently no major brands of Mexican beers that are brewed to be gluten-free or gluten-removed. All traditionally brewed Mexican beers contain gluten ingredients, and are not gluten-free. Gluten-Free Mexican Beers Sorry, but we are not aware of any Mexican-made gluten-free beers on the market at this time. Non-Gluten-Free Mexican Beers Nearly every traditionally-brewed Mexican beer is NOT gluten-free. The list of Non-Gluten-Free Mexican Beers includes: Bohemia Carta Blanca Corona Dos Equis Modelo Negro Modelo Pacifico Clara San Miguel Sól Tecate Victoria Have we missed one of your favorite brands of Mexican beer? Do you know about a brand of Mexican beer that is gluten-free? -
Celiac.com 04/27/2022 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about beers. Specifically, is Corona gluten-free and safe for people with celiac disease? The short answer is NO, Corona is not gluten-free, and is not recommended for people with celiac disease. The longer answer is that Corona contains the following ingredients: water, barley malt, rice, yeast and hops. Because Corona contains barley malt, it is not gluten-free, and so not recommended for people with celiac disease. In fact, Corona appears on our List of Non-Gluten-Free Mexican Beers. Here's a more expansive List of Non-Gluten-Free Beers. If you're looking for a gluten-free beer, then try one of the many Gluten-Free and Gluten-Removed Beers that are considered safe for people with celiac disease. -
Celiac.com Article:Is Corona Gluten-Free?
Jefferson Adams posted a topic in Publications & Publicity
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Albondigas is Gluten-Free Mexican-style Meatball Soup
Jefferson Adams posted an article in Mexican & Spanish
Celiac.com 01/20/2022 - This delicious, gluten-free Mexican-style meatball soup is rich, yet remarkably light. Perfect for cold weather, this savory, easy-to-make, Mexican-inspired meatball soup will be a major winner at the dinner table, and a welcome addition to your recipe book. Ingredients: 2 tablespoons olive oil 1 onion (large, chopped) 1 large garlic clove (minced) 3 quarts chicken stock (or beef stock OR water OR a mixture of both, we usually use half stock half water as the meatballs will create their own stock*) ½ cup tomato sauce ½ pound string beans (strings and ends removed, cut into 1 inch pieces) 2 carrots (large, peeled and sliced) ⅓ cup raw white rice 1 pound ground beef ¼ cup fresh mint leaves (chopped) ¼ cup chopped parsley 1 egg 1½ teaspoons salt ¼ teaspoon black pepper 1 dash cayenne (optional) 1½ cups fresh peas (or frozen) 1 teaspoon dried oregano (crumbled, or 1 Tbsp fresh chopped oregano) salt pepper ½ cup chopped fresh cilantro Directions: Make the broth: Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans. Make the meatballs: Mix raw rice into meat, adding mint leaves and parsley, salt and pepper. Mix in raw egg. Form mixture into 1-inch meatballs. Add meatballs, simmer: Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for ½ hour. Add peas: Add the peas right at the end. Add a dash of oregano, salt and pepper, and cayenne, to taste. Serve hot and and garnish with chopped fresh cilantro. -
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Celiac.com 12/30/2020 - If you're looking for a little taste of the southwest at the end of a long day, look no further. This delightful gluten-free, slow cooked chicken enchilada soup is a marriage of chicken, broth, enchilada sauce, chili peppers, corn, beans, and more, that captures all things delicious about enchiladas in a savory soup. Ingredients: 1 pound boneless skinless mixed chicken thighs and breasts 6 cups of chicken broth 1 tablespoon cooking oil 3 Anaheim or poblano peppers, finely chopped 1 medium onion, chopped 3 garlic cloves, minced 1 14½ ounce can Mexican diced tomatoes, undrained 1 10 ounce can of gluten-free red enchilada sauce, like Hatch brand ½ cup fresh or frozen sweet corn ½ cup cooked black beans 3 tablespoons tomato paste 1 tablespoon chili powder 2 teaspoons ground cumin ½ teaspoon pepper ½ to 1 teaspoon chipotle hot pepper sauce, optional (I use El Yucateco brand) ⅓ cup fresh cilantro, minced Optional toppings: Cotija cheese, sliced avocado, sour cream, fresh cilantro, sliced radishes, and crispy corn tortilla strips Directions In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir until tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, beans, corn, seasonings (except cilantro) and, pepper sauce, as desired. Cook, covered, on low 6-8 hours or until chicken is tender and cooked through. Remove chicken from slow cooker. Shred with 2 forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary. -
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Celiac.com 09/30/2020 - Looking for an amazing dish to help you turn some corners at your next cookout? These amazing fish tacos al pastor are just the ticket! Seasoned just like your favorite pork al pastor, these tacos are guaranteed to disappear and leave your guests clamoring for more. Ingredients: 3 pounds skinless striped bass, cut into 1-inch strips 10 guajillo chiles 3 morita chiles ½ cup fresh orange juice ¼ cup store-bought or homemade achiote paste 5 garlic cloves, divided ¼ cup plus 3 tablespoons fresh lime juice 1 tablespoon plus 1½ teaspoons kosher salt ½ red onion, finely chopped 1 habanero chile, finely chopped 2 cups finely chopped pineapple (from about ½ medium pineapple) 3 tablespoons chopped cilantro, plus whole leaves for serving Vegetable oil (for grill) 16 gluten-free corn tortillas Lime wedges (for serving) Note: Make pineapple salsa up to 4 hours ahead. Keep chilled. Directions: Boil guajillo and morita chiles and 1½ cups water in a medium saucepan. Cover, remove from heat, and let sit 30 minutes until chiles soften. Place fish in a large bowl or baking dish. Transfer chile mixture and soaking liquid to a blender. Add orange juice, achiote paste, 4 garlic cloves, ¼ cup lime juice, and 1 tablespoon salt, and purée until smooth, about 2 minutes. Reserve 1 cup chile sauce for serving; leave uncovered at room temperature. Pour remaining purée over fish; toss to coat. Cover and chill 1–3 hours. Meanwhile, mix onion, habanero chile, pineapple, 3 tablespoons cilantro, and remaining garlic clove, 3 tablespoons lime juice, and 1½ tsp. salt in a medium bowl. Cover and chill until ready to use. Prepare a grill for medium-high heat; thoroughly clean grates and brush with oil. Place fish on the hot grill, leaving a few inches of space between each piece. Grill about 2-3 minutes, until marinade is dried and begins to caramelize and char. Use a fish spatula to release fish from grate, turn, and grill about 2-3 more minutes on second side, until charred, and flaky. When fish is charred and flaky, transfer to a cutting board and let rest 10 minutes. Grill tortillas until just beginning to char, about 30 seconds per side. Lightly smear each tortilla with reserved chile purée, and top with a piece of fish, a spoonful of pineapple salsa, and a pinch of cilantro, as desired. Serve with Spanish rice, re-fried beans, pico de gallo, and lime wedges. -
What is Pollo Regio, and is it Gluten-Free?
Jefferson Adams posted an article in Additional Concerns
Celiac.com 06/04/2019 - Pollo Regio is currently one of the most popular gluten-free search terms on mobile devices. If you're wondering what is Pollo Regio, you're not alone. You're also probably not from Texas. For the uninitiated, Pollo Regio is a grilled chicken restaurant that began in Monterrey, Mexico. Pollo Regio came to Texas in 1990's when Juan Jorge Bazaldua set up a special trailer outfitted with a mesquite charcoal grill. The demand for his authentic, marinated, mesquite-grilled chicken was so great that he quickly began selling out by noon each day, and taking orders from customers for the next day. Before long, Pollo Regio expanded into a regular storefront location, and began attracting hungry, grilled chicken-loving hoardes. With nearly fifty locations in Texas, most in the Dallas/Ft. Worth area, Pollo Regio is fast becoming a Texas institution. Pollo Regio’s founding principles include a great passion for innovation, efficiency, and the pursuit of the highest quality ingredients and products. Per its mission statement, Pollo Regio seeks to stand above other quick service restaurants with the most authentic home style food, and to make Pollo Regio a better place for both our customers and employees. The Pollo Regio website does not make any claim to be gluten-free. Nor does it seem to offer any clear information about ingredients. The Pollo Regio menu includes many items that should be naturally gluten-free, but the restaurant does serve standard flour tortillas. Other than the flour tortillas, most items at Pollo Regio look to be gluten-safe, but we can't say that for certain, so definitely check with the store manager before ordering. Have you eaten at Pollo Regio? Are you gluten-free? Share your story in our comments below. -
Tasty Mexican-Style Shrimp Cocktail with Video (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
Celiac.com 09/11/2019 - A good shrimp cocktail is a thing of beauty. Cool, tasty, and refreshing, this recipe for Mexican-style shrimp cocktail comes to us from Chef John over at Food Wishes, one of our favorite food blogs on the internet. The blog pairs nicely with a video of the step-by-step preparation on Youtube. Food Wishes is not strictly gluten-free, but many recipes there are prepared without gluten ingredients. If you haven't had a chance to check out the delicious recipes on Food Wishes, definitely check it out. This recipe delivers a shrimp cocktail that is fresh, tangy, rich and delicious. The original recipe calls for jalapeño, but we substituted Serrano instead. Use whichever you like. Watch the video here: Ingredients for 4 servings: 1 cup clam juice 1 pound raw large shrimp, peeled and deveined ¼ teaspoon dried oregano 1 cup diced English or Persian cucumber ½ cup diced celery ½ cup finely diced red onion 2 tablespoons Serrano peppers, seeded, finely diced 1¼ cup diced, peeled, seeded ripe tomatoes, or quartered small cherry tomatoes ½ cup ketchup 2 freshly squeezed limes, to taste freshly chopped cilantro, to taste Mexican hot sauce, to taste 1 large Hass avocado, cubed Directions: Right off the bat, Chef John throws us an ingenious curve. Instead of cooking the one pound of peeled and deveined shrimp in salty water, he cooks them in clam juice with a pinch of oregano. Bring clam juice and oregano to a boil. Add shrimp, and cook for about 2 minutes until barely cooked. It's okay if a few are slightly undercooked, since the lime and tomato will help finish cooking the shrimp. When shrimp are cooked, remove them to a bowl to cool. Let clam juice cool, then strain and reserve. When shrimp are cool to touch, clean up any remaining veins, etc., and the cut into bite sized pieces. Place chopped tomatoes into a mixing bowl. Add ketchup and stir. Add cooled clam juice, and lime juice, and stir until mixed. Add chopped cucumbers, onion, celery, cilantro, Serrano pepper, and salt. Add a dash of gluten-free red pepper hot sauce, and a dash of cayenne, as desired, and stir well. Add cut shrimp to the bowl, and mix well. Cover and place into the fridge for 2-3 hours. Once chilled, remove from fridge and stir to check thickness. Thin mixture by adding a bit of tomato juice, clam juice, or, for a secret layer of flavor, pickle brine. Stir until mixture is desired consistency. Once thickness is adjusted, add diced avocado pieces. Spoon into chilled glass cups or glasses, top with cilantro sprig, and serve with tortilla chips, and fresh lime wedges. Also, if classic All-American Shrimp Cocktail is more your speed, check out that recipe at the Food Wishes blog. -
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Celiac.com 09/07/2018 - For the first time in one place, here are Celiac.com’s most popular recipes for gluten-free dinner entrees. These recipes have been enjoyed by hundreds of thousands of readers and have anchored more than a few gluten-free dinner tables. They are sure to please even the most hungry gluten-free eaters. Celiac.com’s Twenty Most Popular Gluten-Free Dinner Recipes are: Really Good Gluten-free Beef Stew Recipe Really Good Gluten-Free Chinese-style Fried Rice Recipe Easy Gluten-free Meatloaf Recipe Gluten-free Lobster Mac and Cheese with Truffle Oil Recipe Basic Gluten-Free Cheese Risotto Recipe Easy Gluten-Free Slow Cook Pot Roast Recipe Really Good Gluten-free Shepherd's Pie Recipe Really Good Gluten-Free Chicken Marsala Recipe Really Good Gluten-free Lasagna Recipe Gluten-free Italian-style Meatballs Recipe Gluten-Free Potato Salad Recipe Easy Gluten-Free Ground Beef Tacos Recipe Classic Gluten-Free Mexican-Style Rice Recipe Gluten-Free Chinese-style Lemon Chicken Recipe Celiac.com's Best Ever Gluten-free Thanksgiving Recipe Gluten-Free Corned Beef Recipe Gluten-Free Irish Soda Bread Recipe Easy Gluten-Free Bacon and Cheese Cornbread Recipe Gluten-Free Chicken Vegetable Curry Recipe Easy Gluten-Free Oven-baked Salmon Recipe -
Mexican Green Chile Chicken Pozole (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
Celiac.com 12/02/2017 - Pozole, pozole, pozole. Pozole seems to be popular lately. Pozole is a hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. I've noticed a number of references to pozole lately. I've seen articles touting pozole in place of traditional turkey dinner for Thanksgiving, and articles about using leftover Thanksgiving turkey to make pozole. This tasty recipe calls for chicken, but you can easily substitute turkey, leftover or otherwise. When stewed in chicken broth and other tasty ingredients like tomatillos, green chiles. Ingredients: Three 15-ounce cans of hominy, drained 8 cups chicken stock 2 cups water 6 chicken thighs on the bone, with skin 1 pound tomatillos, husked and halved 1 medium onion, quartered 2 poblano chiles, cored, seeded and quartered 2 jalapeños, seeded and quartered 6 large garlic cloves, smashed 1 tablespoon oregano leaves Salt and freshly ground black pepper 1 tablespoon vegetable oil For Serving: Finely shredded cabbage Fresh Mexican cheese (queso fresco) chopped cilantro sliced radishes chopped onion diced avocado sour cream tortilla chips lime wedges Directions: In a large stock pot, bring the chicken stock and water to a boil. Add the chicken thighs, cover and simmer over very low heat until they're tender and cooked through, about 30 minutes. Skim any fat from the cooking liquid and reserve. In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Blend until coarsely chopped. With the machine on, add 1 cup of the cooking liquid and purée until smooth. Season with salt and pepper. In a large deep skillet, heat the vegetable oil. Add the tomatillo purée and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 10 minutes. Pour the green sauce into the cooking liquid in the stock pot. Add the hominy and bring to a simmer over moderate heat. Add the chicken thighs back to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, and garnish as desired with quest fresco, cabbage, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table. -
Paleo Mexican Stuffed Zucchini Boats (Gluten-Free)
Tina Turbin posted an article in Mexican & Spanish
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: 2 eggs 1cup gluten-free sour cream 1 can gluten-free creamed corn 2/3 cup oil 1 ½ cornmeal 3 teaspoons baking powder 1 tablespoon salt (or less) 1 cup cheese Directions: Bake in preheated oven at 400F for 35 minutes in 9” x 12” pan or a hot iron skillet.
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