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Found 5 results

  1. This recipe features chilaquiles in a green sauce. It comes together quickly and will be a big hit with any lovers of Mexican food. Chilaquiles verde makes a wonderful dish for a special brunch. I find that it works best to make the salsa verde ahead of time and let it stand a bit before making the chilaquiles. Ingredients: 1 dozen corn tortillas, best stale, or dried out a bit, cut into wedges 1½ to 2 cups gluten-free salsa verde (see recipe below) Corn oil Salt Garnishes: Cotija cheese or queso fresco Crema Mexicana or creme fraiche Cilantro, chopped Red onion, chopped Radish, sliced Avocado, sliced or roughly chopped Nopalitos To Make Salsa Verde: Ingredients: 1 pound tomatillos 1 jalapeño, seeds and stems removed 2 cloves garlic Directions: Remove the husks from one pound of tomatillos, and put them in a large saucepan. Cover with water by an inch. Add one jalapeño, stems and seeds removed. Add two cloves garlic. Bring to a boil. Cook for about five minutes until tomatillos have changed color and are cooked through. Use slotted spoon to remove tomatillos, jalapeño and garlic to a blender. Add a cup of the cooking liquid. Blend until completely puréed. Add salt to taste. Chilaquiles Verde Directions: In a large sauté pan, coat pan generously with corn oil, (â…› inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe pan clean of any browned bits of tortillas. Add 2 tablespoons oil to pan, bring to high heat again. Add the salsa verde and cook for several minutes. Then add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more until sauce becomes dry and sticks to the tortillas. Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos. Note: You may also scramble the eggs into the chilaquiles right at the end of cooking as you like. Note: If you are using fresh tortillas, cut them up and put them in a warm oven for a few minutes first to dry them out a bit, then fry them.
  2. Before outdoor grilling becomes a casualty of summer's end, I thought I'd offer up one more great gluten-free grilling recipe, with two delicious sauces. Grilled fish is one of my favorite treats. I like to make it in the summer, as it's easy to prepare. For this recipe, I prefer swordfish, although halibut, cod, sea bass, trout, Mahi-mahi, red snapper, or any other favorite will do. Basically, this recipe will work with any white fish that will hold up to grilling. To make this recipe, first prepare the avocado salsa verde. Next, prepare the beurre blanc. Lastly, grill your favorite white fish. When fish is done, top sauce or salsa of choice, and serve with rice and your favorite steamed vegetables. Note: You may also pan fry, or even bake the fish as you like. Just make the beurre blanc sauce is warm. Beurre Blanc Sauce Ingredients: 1 to 2 shallots, chopped fine 1 cup white wine 2 ounces lemon juice 1 tablespoon heavy cream 12 tablespoons (6 ounces) cold unsalted butter, cubed Salt and white pepper, to taste Directions Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction. Once the liquid begins to bubble, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Keep whisking butter into the mixture until it becomes rich and creamy sauce. Add salt and white pepper to taste. Serve beurre blanc right away, or keep in a thermos and serve later. A slightly healthier, though equally delicious option for fish is Avocado salsa verde. I've even been so bold as to make them both and let the quests work it out. Salsa Verde Ingredients: 3-4 ripe avocados Juice of 1/2 lemon or 1 lime ¼ cup cilantro, chopped 2 cans Herdez salsa verde (7 ounces) Salsa Directions: Slice avocados into a large bowl. Add juice 1 lemon or 2 lime. Lightly mash and fold avocados Add Herdez salsa verde. Fold in cilantro. Mix with a fork.
  3. These grilled pork tacos are quick, easy to make, and delicious. Topped with avocado salsa verde, they are a genuine gluten-free treat. Ingredients: 3-4 boneless pork chops 12 corn tortillas 2-3 ripe avocados 1/2 cup cilantro, chopped 2 cans Herdez salsa verde 1/2 cup Cotija cheese 1 lemon or 2 limes Directions: Wrap tortillas in aluminum foil and place in warm oven. Grill pork chops according to thickness at 475-500 degrees. When pork chops are done, remove them from grill and allow to rest 5 minutes or so. Chop cilantro. Crumble cheese into a bowl. Cut pork into small cubes. Squeeze juice of 1/2 lemon or 1 lime onto the pork. Salsa Ingredients: 3-4 ripe avocados Juice of 1/2 lemon or 1 lime ¼ cup cilantro, chopped 2 cans Herdez salsa verde (7 ounces) Salsa Directions: Slice avocados into a large bowl. Add juice 1 lemon or 2 lime. Add Herdez salsa verde. Fold in cilantro. Mix with a fork. When everything is ready, remove tortillas from oven. Place two at a time on a plate. Top with meat, salsa, cheese and extra cilantro if desired. Suggestion: Serve with your favorite gluten-free beer.
  4. Makes 8-12 enchiladas Recipe for Green (Verde) Sauce: Puree in blender/food processor: 2 cups tomatillos (Mexican green tomatoes), 1 small garlic clove, 8 to 10 sprigs or fresh cilantro, and a tiny piece of Serrano raw green chili or jalpeño, ¼ cup diced white onion, and 1 teaspoon salt. Cook sauce for several minutes in a small pot with a teaspoon of oil until it changes color. Recipe for Red Enchilada Sauce: 1 cup chopped onions 2 cups canned tomatoes 1 - 8 ounce can tomato sauce 2 garlic cloves, minced Pinch of cayenne pepper 10 drops hot sauce (Tabasco) ½ tablespoon plus 1 tsp. chili powder 1 tablespoon honey ¼ teaspoon cumin Sauté the onion until translucent. Add the rest of the ingredients and simmer uncovered 30 minutes. To make the Enchiladas: Heat corn tortillas by quickly passing through hot oil and then pass them through the sauce. Fill the tortillas with shredded chicken or cheese. Fold/roll and place in baking dish. Cover with remaining sauce. Top with a layer of Monterey Jack cheese. Bake in oven on 350F, until hot and cheese browns slightly.
  5. These recipes come from Sandy Metius. ala Pico de Gallo Ingredients for 1 cup: 1 ripe red tomato/ 2 Roma tomatoes 1-3 green Serrano chilies 3 sprigs fresh cilantro 1 tablespoon raw white onion 1 - 2 tablespoons olive oil 1 - 2 tablespoons white vinegar salt Chop all ingredients into small pieces. Add oil, vinegar and salt. Stir and serve. Stays nice a day or two in the refrigerator. Can use with meat, eggs or cook with eggs, etc. For guacamole use 1 part salsa to 2 parts avocado chopped/mashed. Add a little more vinegar or lime/lemon juice to slow down darkening. Salsa-verde Directions: Put 2 cups tomatillos "green tomatoes" in a sauce pan to boil (peel off outer leaves if there are any) with 1-5 fresh green Serrano chilis and about 8 sprigs fresh cilantro. Cut-up stems so they don’t tangle up in the blender. Cook covered until done – the tomatillos will darken and shrivel slightly. Save water from cooking. Put everything into a blender with 1-2 cloves fresh garlic, salt and part of the water from boiling. You want the salsa thick so it doesn’t run off tacos, etc. Chunky vs. smooth is a matter of taste. Herdez’s flavor would need 2 tablespoons fresh white onion boiled with tomatillos. Lasts 10 days in jar in the refrigerator. Salsa verde cruda (Raw) - Same ingredients using no onion. Disinfect veggies if necessary. Lasts 2-3 days, or cook at this point.
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