What are “Choco Tacos”?

Made by Klondike, Choco Tacos were a frozen treat that consisted of a “vanilla ice-cream core, topped with peanuts and crispy chocolate and wrapped in a sugar cone-like shell.” (The Guardian) However, Klondike discontinued it in 2022. For those of us with Celiac Disease, it impacted us little, as they contain wheat, and therefore gluten. 

However, you can relive your childhood memories with this simple gluten free choco taco recipe. While some recipes on the internet call for microwaving and unrolling preformed waffles cones, those are hard to come by. After years of pondering, I finally decided to make my own from scratch. 

What Ingredients are in Gluten Free Choco Tacos?

For my homemade recipe, I used King Arthur Measure for Measure flour blend. I simply substituted it in the pizzelle recipe in the Dash Instruction Manual. My Gluten Freee Choco Tacos recipe uses flour, baking powder, salt, sugar, melted butter, vanilla, and eggs. I have not attempted using dairy free or egg free alternatives. For that, I’d recommend using GF Jules Gluten Free Pizzelle recipe.

Keep in mind that different gluten free flour blends absorb moisture differently. Therefore, if you use a different flour than I did, you may need to adjust the moisture in your recipe. If it seems to thick and dry after making your first pizzelle, add a TEASPOON of milk. A little goes a long way. 

How Do You Form the Choco Taco Shells?

I baked my gluten free pizzelle in a Dash Mini Pizzelle maker. They cook in only two minutes. After removing the flat pizzelle from the maker, I used a taco holder to form them into a “shell.” If you don’t have a taco holder, you can drape a pizzelle over a wooden spoon, laid over a bowl. Please know that pizzelle cool quickly, so work swiftly. You may want to use tongs, as the pizzelle are hot when are done cooking. 

How Do You Fill the Gluten Free Choco Taco Shells?

After your shells have completely cooled and hardened, you can fill them with your preferred ice cream. I choose Hudsonville Vanilla Bean ice cream. It’s labeled gluten free. In addition, I had the opportunity to tour their facility and ask about Hudsonville’s production protocols You’ll need to allow the ice cream to soften for a few minutes, in able to scoop and place it in your shells. 

I used a 1.5 tbsp Pampered Chef scoop to fill mine. However you can use a standard soup spoon, if you want to. I find I need to gently push the ice cream into the shell with my fingers. Therefore, be prepared with a wash cloth nearby if your hands get too messy. Once your shells are filled, you’ll want to pop them in the freezer for 30 minutes. This allows the ice cream to refreeze. I do this by laying them on a parchment paper lined cookie sheet. 

How Do You Make the Chocolate Topping? 

I purchased the chocolate chips in this photo at Kroger. They contain no gluten, dairy or soy. I found them to be similar to Enjoy Life Chips, only cheaper. On my first test run, I melted some random chocolate I had on hand. However, I found the coating to be too thick.

On my second attempt, I combined coconut oil with chocolate chips. This created something more like “chocolate shell” that you’d put on ice cream. If you use refined coconut oil, there is not coconut after taste. If you can’t eat coconut, shortening should also work. 

Traditional Choco Tacos have chopped peanuts. If you want to add peanuts, or colorful sprinkles, make sure to add them immediately after dipping. The chocolate sets quickly. After I dipped my ice cream filled shells, I laid them on a parchment paper lined cookie sheet, and stuck them back in the freezer. 

Can I Make These Gluten Free Choco Tacos in Advance?

I admit that this dessert includes multiple steps. In my first recipe test, I successfully made the gluten free pizzelle taco shells at night. Then I placed them in a sealed container, and filled them with ice cream and dipped them in chocolate the next day. The finished Gluten Free Choco Tacos can be stored in a sealed container, in the freezer.  The TastyBiteBlog recommends wrapping them individually, after which they can be stored for up to 3 months. However, I have a feeling they won’t last long! 

Other Gluten Free Frozen Treats

If you’re looking for more desserts for Cinco De Mayo, try my recipe for Mexican “Fried” Ice Cream. (No frying involved!) Want to revisit your favorite Ice Cream Truck treats? Try Wheat by the Wayside’s Strawberry Shortcake Popsicles or The Fit Peach’s recipe for Gluten Free Ice Cream Sandwiches. Want to make your own ice cream? Try this 3 ingredient no churn vanilla ice cream recipe from Spending with Pennies.

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Gluten Free “Choco Tacos”

These Gluten Free Choco Tacos make for a delicious Cinco De Mayo celebration!

Author Margaret Clegg

Ingredients

For Pizzelle Taco Shell

• 1 cup King Arthur Measure for Measure flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 c sugar
• 6 tbsp butter melted and cooled
• 1 tsp vanilla or almond extract
• 2 eggs beaten

Instructions

• Place 6 tbsp butter in a small microwave safe dish. Microwave for 40-60 seconds until butter is melted. Allow to cool for 2-3 minutes.
• In a large bowl, combine flour, baking powder, salt, and sugar. Whisk to combine
• Add beaten egg, melted butter, and vanilla to flour blend. Whisk until smooth. The batter will be thick.
• Place one TBSP batter on preheatd Dash Pizzelle maker. Lower lid and cook for 2 minutes.
• Once pizzelle is done cooking, work quickly to drape it to form into a taco shape.
• To make a taco shell shape, you have a few options. I chose to use a taco holder as my form, and drape my cooked pizzelles on that. Another option is to drape your cooked pizzelle over a large wooden spoon, placed across a bowl.
• Repeat until all pizzelle batter is cooked, and shaped into taco shells
• To fill shells, remove ice cream from freezer and allow to soften for 5 minutes.
• Cover a cookie sheet with parchment paper. Place all taco shells on lined cookie sheet. Using a small scoop or spoon, fill each pizzelle taco shell with ice cream. You may need to use your fingers to gently push the ice cream in.
• Once all shells are filled with ice cream, place in freezer on parchment lined cookie sheet for 30 minutes so ice cream can harden.
• Meanwhile, in a medium bowl, combine chocolate chips and coconut oil. Microwave for 30 second intervals, stirring after each time, to melt chocolate. This took 1 – 1.5 minutes in my microwave.
• After 30 minutes, remove filled choco tacos from freezer. Working with only one or two at time, dip the tacos in chocolate, using a rolling motion from end to end to completely coat the taco. Spoon in melted chocolate to fill any gaps.
• If you would like to add chopped nuts or sprinkles, do so immediately after dipping in chocolate. The cold temperature of the ice cream will cause the chocolate to set quickly.
• Place coated choco tacos back on parchment paper, and return to freezer for 15 minutes to allow chocolate to completely harden. And then serve!

Notes

The pizzelle taco shell is the recipe from the Dash Pizzelle Instruction Manual. I successfully used King Arthur's Measure for Measure as a substitute. If you use a different flour blend, you may need more moisture. Add 1 TEASPOON of milk to thin, if needed.

If you use a larger pizzelle maker, you will need more batter for your shells.

*This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

The post Gluten Free “Choco Tacos” appeared first on MI Gluten Free Gal.

Tacos are My Love Language

I think it’s safe to say America loves Mexican food. I find myself constantly sharing memes with taco-loving friends. Many reasons exist for loving tacos. You eat them with your hands. They contain cheese. They are the perfect vessel for our obsession with guacamole. If I pondered harder, I could come up with more reasons, I’m sure. However, I want to tell you of my latest Mexican love affair. Gluten Free Enchilada Cups. These little bowls of savory goodness completely won my husband over.

If at First You Don’t Succeed….

These Gluten Free Enchilada Cups required a bit of trial and error. The owner of Chebe, Richard Reed, sent me an email months ago. It contained recipe ideas that he challenged me to recreate with his grain-free Chebe All-Purpose Bread mix. These beauties immediately caught my eye. As Barney Stinson would say, “Challenge Accepted.” Researching similar recipes, they all started with premade tortillas. So I tried the recipe for grain-free tortillas on Chebe’s website. While tasty, those tortillas failed to bend as much as I needed to fit them in the pan. Therefore, I grabbed a second box of Chebe mix and made a second batch of dough.

Good Things Come in Small Packages

Great things come in small packages, right? Jewelry. Keys to a new car. Chocolate truffles. That’s what I love about these Gluten Free Enchilada Cups. They’re small.  Handheld. They perfectly fit in a lunch box or work as a quick after school snack. Plus, you can customize this any way you choose. While I titled this “Gluten Free Beef and Black Bean Enchilada Cups,” you can stuff these with whatever you like. Not a fan of beef? Feel free to use another protein, like chicken or Chorizo sausage. Vegetarian? Use all beans! Want them to be please a kid (or adult) who’s a picky eater? Leave out the beans.

A word of note if you want to make these Gluten Free Enchilada Cups completely grain free. While the mix and the filling contains no grains, most enchilada sauces contain a grain thickener. For instance, in this Gluten Free Enchilada Cups recipe, I used Hatch Enchilada Sauce. However, this contains cornstarch as a thickener. Therefore, I would use plain tomato sauce + spices and add a bit of your own thickener. Here I list a few grain free substitutes for corn starch. Just make sure any starch you add is combined with water so it doesn’t clump in your sauce

Grain Free Substitutes for Cornstarch

Tapioca Starch – Tapioca starch is also known as manioc, cassava, or yucca. It is the main ingredient in Chebe. To replace cornstarch in a recipe, use 2 tbsp of tapioca starch for every 1 tbsp of cornstarch in a recipe.

Arrowroot Starch – Arrowroot starch also comes from a root. It contains more fiber than cornstarch, and “forms a clear gel when mixed with water.” Use 2 tbsp of arrowroot starch for every 1 tbsp of cornstarch in a recipe.

Potato Starch – Potato starch is not the same as potato flour. Potato flour is simply dehydrated potato, whereas potato starch comes from a multistep step process of extracting just the starch of a potato. Potato starch is a 1-1 substitute for cornstarch.

So back to these Gluten Free Enchilada Cups. While they taste delicious on their own, they really shine with a touch of guacamole and Greek yogurt. That’s right, Greek yogurt. In our house, we don’t use sour cream anymore. Plain, nonfat Greek yogurt contains more protein, less fat, and still adds that touch of cool creaminess that perfects these handheld meals. Sprinkle with a touch of diced tomatoes and garnish with chopped green onions.

Other Chebe Uses

Of course, no meal would be complete without dessert. Did you know you can use Chebe to make pie crust? Any of the pies I’ve created would go great with this meal. Apple Pie. Blueberry Pie. Especially Cherry Hand Pies! That makes a perfect meal, don’t you agree?

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Gluten Free Beef and Black Bean Enchilada Cups

Ingredients

For the Crust

• 1 pkg [Chebe All-Purpose Bread Mix|https://amzn.to/2weTaAc rel=’nofollow’]
• 2 tsbp cotija cheese Mexican equivalent to Parmesan – optional
• 1 tsp salt
• 2 eggs
• 2 tbsp oil
• 1 tbsp lime juice
• 2 tbsp water

For the Filling

• 1 tsp oil
• 1/2 yellow onion diced
• 1/2 green pepper diced
• 1/2 lb. lean ground beef
• 1 cup black beans
• 6-8 oz enchilada sauce I used Hatch mild enchilada sauce
• 3 oz shredded cheese

For Garnish

• Plain Greek yogurt or sour cream
• Guacamole I used Wholly Guacamole
• Diced Tomatoes
• Chopped Green Onions

Instructions

• In a wide mixing bowl, combine Chebe All Purpose mix, cotija cheese (if using) and salt. Whisk to combine. 
• In a small bowl, combine eggs, oil, lime juice and water. Whisk to beat eggs and combine with liquids. Add liquids to Chebe mix and mix with fork until dough starts to form. Turn out onto cutting board or silpat to knead into a soft dough ball. 
• Roll dough into a thick log and cut in half. Roll the two sections thinner, and cut each half into 6 chunks, creating 12 equal dough balls.  
• Using a tortilla press lined with parchment paper, press each dough ball into a circle. Press the dough once, and then turn a quarter turn and press again. Then, gently remove the tortilla dough and press into the muffin cup that's been lightly sprayed with cooking spray. (It may be best to lightly spray the parchment paper with cooking spray to accomplish pressing the dough.) Repeat until all 12 muffin cups are filled. Set aside, and preheat oven to 350 degrees
• Meanwhile, heat skillet to medium heat. Add oil and saute onions and peppers, 3-4 minutes until onions are translucent. Add ground beef and continue to cook until beef is thoroughly cooked. Turn off skillet and add black beans. 
• Add enchilada sauce to cooked meat & bean mixture, and stir to combine. Using a one-ounce scoop, distribute mixture evenly between the 12 muffin cups. Don't be afraid to fill them high, as it will sink down as it cooks. 
• Bake the enchilada cups in a preheated 350 degree oven for 15 minutes. Remove from oven, top with cheese and bake an additional 10 minutes, until cheese is melted. 
• Top with Greek yogurt, guacamole, diced tomato and diced green onions. Serve ho

**This post was sponsored by Chebe. While I was given free product and compensated for my time and creation, all thoughts and opinions are my own. Also, this post contains affiliate links.**

The post Gluten Free Beef and Black Bean Enchilada Cups appeared first on MI Gluten Free Gal.

Cinco De Mayo and Sofrito

The end of April approaches, and Americans prepare for one of their favorite holidays. No, not Christmas or Easter, but Cinco de Mayo. It gives us all added permission to indulge in tacos, enchiladas and any other dish that adds a touch of cumin and cilantro.

While American dishes often being with a mix of onion, carrots and celery, Latin American dishes being with “sofrito.” A good sofrito contains three major ingredients- tomato, peppers and onions. And a good glug of olive oil to cook it all in. Therefore, this gluten free Arroz Con Pollo starts with exactly that.

Cinco De Mayo is NOT Mexican Independence Day

When I first thought about what I wanted to make for Cinco De Mayo this year, I found myself a bit stumped. Uninspired. After all, what DO Mexicans consider a traditional meal from their homeland? Americans believe a variety of things about Cinco De Mayo folklore, some of which is untrue.

For example, Cinco De Mayo is NOT Mexican Independence Day. That celebration falls on September 16th, when Mexico sought independence from Spain. No, Cinco De Mayo commemorates the miraculous victory Mexico won over the French Army. To honor both armies, I settled on this gluten free Arroz con Pollo.

One Pot Meal

Know what I love most about this gluten free Arroz con Pollo? (Other than the fact that it is 100% DELICIOUS?) You cook the whole thing in ONE POT. I love one pot meals. Now, that’s not to say you won’t dirty other dishes. Let’s not be silly.

However, you can be guaranteed that you won’t leave a stack of pots and pans, reaching to the ceiling, when you are finished. Gracias a Dios! My preferred pot for meals such as this remains to be my  Staub Cast Iron 4 qt Dutch Oven. (affiliate link) This pot can cook just about anything and everything. Roast chicken, curries, baked ziti, this pan accomplishes it ALL.

NO CILANTRO NEEDED! 

Now, I titled this “Gluten Free Arroz Con Pollo, Perfected.” Why? Because it leaves out the hot spices and cilantro, which tastes like soap. But if you like those things, feel free to add them. However, without polarizing ingredients, I highly believe young and old alike will agree on loving this dish.

My husband likes cilantro and spicy food, and he LOVED this even without those ingredients. Also, this dish could easily be made vegetarian, simply by leaving out the chicken. The sofrito provides a depth of flavoring that will create the best “Mexican rice” you’ve ever eaten, hands down.

Arroz Con Pollo Side Dishes

While this gluten free Arroz con Pollo shines on its own, life can always use a little guac, am i right? And after eating elote (street corn) at Mama Lu’s in Traverse City, I knew I wanted to serve them with this dish. To start, boil your corn and smear it with a bit of sour cream or Greek yogurt. Next, sprinkle it with a little bit of pepper, some garlic powder, and some Parmesan. (If you can find it, use cotija cheese, which is the Mexican equivalent of Parmesan.) 

Let’s talk libations. Now if we’re honest, people love Cinco De Mayo for the plethora of Latin American inspired drinks. If you are looking to keep this meal family friendly, I recently discovered Welch’s Sangria juice blend in a bottle. To fancy it up, I simply added cut up oranges and apples. If serving this gluten free Arroz Con Pollo solely in an adult crowd, add a touch of vodka or rum and voila! Missing margaritas? Boulder Locavore has 12 Margarita Recipes you need to make now!

Cinco De Mayo Desserts

In addition, no meal is complete without dessert, am I right? May I suggest this Tres Leche Rice Pudding, or my dairy-free Mexican Unfried Ice Cream? Both are stellar!  Fancy yourself craving something sweet with frosting? This Gluten Free Tres Leche Cake from Sisters Sans Gluten will satisfy your sweet tooth.

One thing is for certain. No dietary restrictions should keep us from celebrating with friends, any day of the year. Some days we may feel like our Celiac Disease may have us out numbered. However, remember the Pueblo and remember that we too are more than conquerors!

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Gluten Free Arroz Con Pollo

Equipment

• Herb Ox Gluten Free Bouillon Cubes
• Morton & Bassett Paprika Smoked 2 Oz
• Mahatma Extra-Long-Grain Rice 2-Pound Rice Bag, Gluten-Free and Non-GMO White Rice Bulk Bag, 1 Bag of Rice
• STAUB Braiser with Glass Lid, 3.5-Qt, Cherry

Ingredients

For the sofrito

• 1 tbsp oil
• 3 tomatoes
• 1 large onion
• 1 green pepper
• 1 red pepper
• 1 tsp minced garlic 2 cloves
• 1 tsp salt
• 1 tsp sugar
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp salt

For the Arroz Con Pollo

• 1 tsp oil
• 2 lbs boneless skinless chicken THIGHS
• 1 1/2 c long grain white rice
• 4 cups chicken broth

Instructions

• Preheat a 4 qt. dutch oven with one tbsp olive (or preferred) oil.
• Meanwhile, roughly chop vegetables and place in a standard size food processor. Pulse until vegetables are chopped uniformly. 
• Add sofrito mixture and salt to a heated dutch oven and cook for 25-30 minutes. 
• Remove sofrito to a bowl. Add paprika, cumin and additional salt to the bowl of sofrito. 
• Wipe out dutch oven, and add 1 tsp of oil. Salt chicken thighs and cook on med-high for 4 minutes per side, until golden. (I cooked 8, which crowded the pan, and prevented them from all getting browned nicely. 6 thighs will likely fit better. Remove browned chicken to a plate.
• Add Delta Blues Long Grain White Rice to the pot, absorbing the oil from the cooked chicken. Allow to saute 3 minutes. Add sofrito back to dutch oven. Then add chicken broth. Bring to a boil. (*Note- For a deeper chicken flavor, add 1-2 HerbOx Bouillon Cubes)
• Add chicken back to pot, cover and cook for 25 minutes. 
• Remove from heat and allow to rest 5-10 minutes for rice to absorb the remainder of the water. 
• Serve, garnished with sprigs of cilantro, if desired. 

**Delta Blues Rice sponsored this recipe. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

The post Gluten Free Arroz Con Pollo, Perfected appeared first on MI Gluten Free Gal.