Thursday, June 21, 2012

Taco Night

Taco night.  It used to be an easy night - easy to make, kids ate it up, and easy to clean up.

I've been skeptical about all taco shells.  Where can you find corn taco or tortillas without the risk of cross contamination from a flour tortilla.  You can look but I thought why not make our own.

Now you have to find corn masa.  I tried corn flour (that is not corn masa), and quinoa flour but it didn't work.

Corn masa is whole grain corn that is dried, cooked in a lime solution then ground.  I used Maseca corn masa.  I did check their website and tried emailing them but could not find out about their GF status.  I read thru many, many posts on many different websites and forums and the consensus was that it was safe.  I now found out that Bob's Red Mill has a GF Corn Masa that I'll probably try.

Taco Shells

You basically mix  2 Cups of masa with 1/4 tsp salt and 1 1/4 Cups water.  Mix and then add more water if needed.

Roll the dough into small balls and flatten.  You can roll it out with a pin between two pieces of wax paper or get a tortilla press.  We have a press and the kids like helping out.  The press definitely make them more uniform.

Then get a griddle hot and cook each side until it starts to brown.  We like crunchy shell so we heated some oil in a pan and lightly fried the tortillas and folded them as soon at they came out of the oil.


As for the taco meat, we used to use a packet but figured we could make our own seasoning.  This is what we use for a pound of ground beef.

Taco Meat
2 Tbs. chili powder
1 tsp paprika
1/2 tsp smoked paprika
3 tsp cumin
1/2 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
1 tsp salt (I use Morton's Kosher Salt, you can also use Diamond - DO NOT use plain table salt, it will be super salty)
1 tsp black pepper

Cook your meat in a pan until brown, drain the oil then add the seasoning and mix.  Next add about 1/2 cup of water and cook down until it thickens.

Shred your lettuce, cheese and chop up your tomatoes and dinner is served.


Adios,

The Un-Gluten Guy

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