CHEESE CHEESE CHEESE
GLUTEN FREE TACOS
I love working on recipes for gluten free that are NOT made with a mix of several gluten free ground rice, potato, tapioca flours and stabilisers. This is a winner winner taco shell and the bonus is it is all CHEESE CHEESE CHEESE !
A mix of three cheese Mexican nacho cheeses and 15 minutes in the oven makes these crispy cheese taco shells, ready to be stuffed with an awesome ground chuck steak, belly pork and chorizo mince seasoned with taco spices, stuffed in to your cheese cheese taco and loaded with crispy iceberg lettuce, pico de gallo, fresh Serrano chillies, spring onions, sour cream and fresh coriander this is one of those shove it in for a double bite on the first attack!
Bonus is you can make these tacos a super giant size, more taco for your bite!
Ingredients
(makes 4)
Cheese Taco Shells
600g Mexican mix cheese
(equal grated mild cheddar, red Leicester, mozzarella)
Taco Beef and Chorizo Filling
30ml olive oil
1 small white onion finely chopped
4 cloves garlic finely chopped
250g chuck steak mince
100g belly pork minced
150g pork shoulder minced
2 cooking chorizo sausage crumbled
1 tsp ground cumin
1 tbsp chipotle ground chilli flakes or ancho
1/4 cup tomato purée
1/2 tsp sea salt
1/2 tsp fresh ground black pepper
2 tbsp Texas BBQ seasoning (recipe below)
Texas BBQ Seasoning
4 tbsp smoked paprika
4 tbsp dark brown sugar
1 tbsp garlic powder
1 tbsp onion powder
4 tsp oregano
4 tsp sea salt
1 tsp fresh ground black pepper
Mix all ingredients together.
The Fixings
1 iceberg lettuce finely shredded and tossed in lemon juice
1 Serrano or jalapeño chilli finely sliced
1 spring onion finely sliced
1 small bunch coriander roughly chopped
1 tub sour cream
1 tub guacamole (optional)
1 lime juiced
Pico de gallo
2 tomatoes deseeded and finely chopped
1 small red onion finely chopped
1 red chilli finely chopped
2 tbsp fresh coriander chopped
1/2 lime juiced
Combine all pico ingredients together.
The Taco Filling
First make the taco beef filling, heat the olive oil medium hot, add the onions and garlic and soften for 5 minutes, add the chorizo and cook for a further 3 minutes, add the ground chuck and pork mince and brown, next add all the spices and cook in for a few minutes then add the tomato purée, stir through and cook out the tomato purée for 5 minutes, season with salt and black pepper, that’s the taco filling done.
The Cheese Taco Shell
Pre heat your oven 200 C / 392 F
Line two baking trays with two 8” circle’s of parchment paper.
Make 6” circle’s with the grated cheese on the parchment paper’s. Bake for 15 minutes until totally melted with a crispy golden brown crust round the edges, remove from the oven and lay the cheese circle’s still on the parchment paper over a rolling pin to set the taco shell shape as they cool. These can be made ahead and stored in the fridge where they set more crispy.
Now your ready to STUFF…
I like to start with iceberg lettuce then load up with the taco beef and finish off with pico de gallo, fresh jalapeño, spring onions, sour cream and guacamole finished off with fresh coriander and a hint of lime juice.
Now Get Stuffed!
Enjoy.
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