Tacos GF

Nearly every time I chop onions for a recipe I think of the novel, Like Water for Chocolate, Como Aqua para Chocolate, by Laura Esquave.  In this novel the primary heroine, Tita, is raised by the family cook and consequently understands her world through food.  There is a scene in the opening chapter where Tita describes how chopping onions makes one cry.  Great book.  Food is very forefront to the telling of this story and I highly recommend it!  Anyway, (sniff, snook) we usually put onions in most every meal we cook at home. Our family likes the taste of onions and I like to crowd in as many antioxidants and veggies as I can in a meal, most of the time.  We had a friend of one of the kid's over who did not like onions.  I browned them before adding them to the dinner and this friend really liked it.  No mention of onions and had seconds.  Success. 

My family does not have any gluten allergies.  However, we prefer to eat a lot of our meals gluten free for health reasons.  One thing I have discovered quite quickly when eating gluten free is a lot of what we eat is already gluten free.  Tacos are just such an example - provided the taco shells are strictly corn and they are made at home -not the shells.  Many people make tacos at home and, therefore, may not consider a taco to be blog-worthy.  I disagree.  For those out there who run to the grocery store and pick up a pound of ground beef, a packet of taco seasoning and some corn shells... don't!  those packets of spices are expensive when the necessary ingredients needed are in the spice cache at home, and those packets contain harmful and unnecessary additives.  This is every bit as easy.  I use this recipe for tacos or nachos and make the meat mixture a day in advance, or at least a few hours.  There is a reason people enjoy leftovers and say, "it's better the second day."  The flavors have time to marry and become more flavorful.


My Taco Version:  Ingredients

2 lbs ground beef - I like to use lean. 
1 -2 onions diced small (sniff)
2 - 4 garlic cloves minced
1 teaspoon oregano
2 teaspoons cumin
1 teaspoon kosher salt
1/8 - 1/4 teaspoon red pepper flakes
1/2 teaspoon ground coriander
14.5 oz diced or crushed tomatoes - (I often use no salt added and fire-roasted) - if diced, toss in food processor and process until smooth. OR salsa at least a cup.
dashes of cayenne pepper sauce, this to taste and optional.
cheddar cheese
crisp lettuce like Romaine
sour cream
salsa
beans:  rinsed and drained black beans or refried beans.  optional.  I use these more when I make    
            nachos
corn taco shells (read ingredients to be sure they are made with ground corn)

How to:

process tomatoes if needed - tomatoes are optional but this is a great way to add in more veggies, vitamins, and antioxidants.
dice onions, mince garlic, measure spices into small bowl

                                                                              sniff - snook

       

Brown beef in skillet then drain onto plate.

In same skillet brown onions - about 7 minutes - to really soften but still have some crunch for texture.                                                 

Add spices and garlic to onions.  Add in tomatoes or salsa and ground beef.  Mix together and bring to a simmer.  Simmer approximately 20 minutes.  Add more salt to taste.  Let cool and place in sealed glass container. 

While taco meat is simmering, grate cheddar cheese, wash and tear lettuce into small pieces.  store in air tight bags in frige.  When ready to eat later same day or the next day's meal, pull out prepared ingredients, corn taco shells, sour cream.  Warm meat through on low heat and serve!

   

Ahí Está