What Type of Tortillas Should I Use?

According to some Latin American bloggers, it is traditional to use corn tortillas for enchiladas. I buy Mission Corn Tortillas from my local store, which are about 5″. If you’d like larger corn tortillas, try these 8 inch corn tortillas from Del Campo, which are made in a dedicated gluten free facility. Order them on Amazon.

Prefer to use flour tortillas? Mission also makes a gluten free flour tortilla. Other options include Meijer (grocery store chain) and Ole Extreme. Just a heads up that all three of these companies make non gluten free tortillas. Most are sold in similar packaging, so make sure you’re grabbing the right one.

Why This Enchilada Recipe Needs Warm Tortillas

One of the most important tips in making gluten free black bean enchiladas is to use warm tortillas. If you try to roll them while they are cold, the tortillas will break. I warm them individually on a skillet, 10 seconds per side.

Is Enchilada Sauce Gluten Free?

Great question. I swear I had seen canned enchilada sauces that contained wheat as a thickener. Of course, now when I look, I don’t see any. Therefore, many are *probably* ok. I prefer La Preferida Enchilada Sauce, as it bears the GFCO certification seal.

Can I Use Beef or Chicken Instead?

One of the benefits of making black bean enchiladas is the convenience. Canned black beans are shelf stable, and inexpensive. However, if you want to use ground beef or chicken instead, have at it. I wouldn’t use more than a pound.

Are Black Bean Enchiladas Good For Your Health?

One cup of cooked black beans contains approximately 15 grams of fiber. This is about 60% of the recommended daily intake of fiber for adults. 

Per the USDA, “for example, at a 2,000 calorie reference level (which is appropriate for some but not all people) the daily dietary fiber intake should be 28 grams.” A study showed “50% of females did not eat adequate amounts of fiber, iron, or calcium.”

Fiber is important for our heart health, as it lowers cholesterol. Fiber plays an important role in maintaining intestinal health by reducing the risk of certain digestive disorders. Read more about Celiac Disease and Fiber at this link.

What Should I Serve with Black Bean Enchiladas?

Make a meal from these enchiladas by serving some delicious side dishes. Make your own guacamole to go with chips. This recipe for Easy Gluten Free Street Corn from G-Free Foodie will make everyone happy. Looking for beverages? Horchata is naturally gluten free and dairy free, and DELISH. For dessert, try this Tres Leche Rice Pudding from Sweety Saldo.

Other Hispanic Inspired Gluten Free Recipes

Looking for Spanish and Latin American inspired recipes? Here are a few on my blog.

• Black Bean Enchilada Cups
• Arroz Con Pollo
• Pupusas
• Gluten Free Mexican Fried Ice Cream
• Gluten Free Choco Tacos

Print

Gluten-Free Black Bean Enchiladas

Servings 4

Ingredients

• 12 tortillas, corn
• 1 can black beans
• 1/2 extra large onion, diced
• 1 green bell pepper, diced
• 1 oz spinach leaves – fresh (optional)
• 1/2 tsp salt
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 6 oz Enchilada Sauce (I prefer La Preferida)
• 4 oz shredded cheese
• 4 tbsp sour cream or Greek Yogurt

Instructions

• Preheat oven to 350 F. Dice onion (and any other preferred vegetables such as bell peppers) and sauté in a medium pan over medium heat. Cook until onions are translucent. Add spinach and cook until it's wilted. Add black beans and spices, and stir ingredients together. Season filling as preferred
• To prepare tortillas, heat them in a skillet, 10 seconds per side. Then, dip them in Enchilada sauce. **Note- it is important to do this with WARM tortillas. Otherwise they will break as you try to fill and roll the enchiladas. 
• Fill corn tortillas with black bean and vegetable mixture, approximately three tablespoons. Roll to enclose, and place in a casserole dish, seam side down.
• Top with additional enchilada sauce and shredded cheese. Bake at 350 degrees for 20 minuets. Garnish with sour cream.

Originally Published July 2013

The post Gluten-Free Black Bean Enchiladas appeared first on MI Gluten Free Gal.

Columbian Style Gluten Free Empanadas

Depending on which Latin American country you find yourself, there are many types of empanadas. For instance, in Argentina, empanada dough consists of wheat flour and lard. Living with Celiac Disease, that means I would need to make some substitutions. However, Colombian style empanadas start with masa harina. Which is naturally gluten free. #Winning

Masa harina has become a fixture in my kitchen. I use it for homemade tortillas, pupusas and Mexican Lasagna. It’s slightly different than cornmeal, as masa harina is cooked with lime, and then dried. I still use it in my cornbread, though. I choose to use the Maseca brand, because I know it’s produced in a gluten free facility.

Stubb’s Green Chile Anytime Sauce

I don’t usually eat spicy things. (Totally aggravates my hiatal hernia.) Therefore, the love of Hatch green chiles were completely lost on me. However, Stubb’s recently sent me a (rather large) package of products to try. Included in the package was their Green Chile Anytime Sauce. I love using Stubb’s products, because their sauces are certified gluten free. (*This product appearts to be no longer available. I recommend Siete’s Green Enchilada Sauce.)

And now, I totally get America’s love affair with these green peppers. To cut down on the heat, my husband combined Greek yogurt with the Stubb’s Green Chile Sauce. This created a savory sauce, when combined with chicken, black beans and cheese. Before stuffing your gluten free empanadas, make sure to cool the chicken completely. The filling needs to be cold.

Baked, Deep Fried or Air Fried?

I prefer to bake this recipe for gluten free empanadas. Why? Because frying can get messy, and undoubtedly I’ll end up burning myself. (I’m not anti deep fried food, tho. My gluten free falalfel is fried.) However, traditional recipes call for frying them. If you’d like to do so, heat your oil to between 350-365 degrees, and cook for 2 minutes per side.

Inevitably, someone asks, “what about an air fryer?” I don’t have one. Yet. However, Gluten Free on a Shoestring owns one. She cooks her Colombian Empanadas in the air fryer at 380 degrees for 12 minutes, flipping them after 6 minutes. I’d definiltey make sure to brush them with oil, to make sure they crisp nicely and don’t burn. Actually, I think she brushes her with an egg wash.

How Do I Store Extras? How Do I Reheat Them?

This recipe for gluten free empanadas makes a pretty good sized batch. If you have a large family, you may not have leftovers. However, in our household of two, there’s more than we can (or should) eat in one sitting. The empanadas can be stored in the fridge for 2-3 days, and rewarmed in a 350 degree oven for 10 minutes.

We like to make and freeze these gluten free empandas for a quick dinner, or to stick in my husband’s lunch. To freeze them, place them on a cookie sheet and stick in the freezer. Once frozen, transfer to a resealable plastic bag. To reheat from frozen, place in a 350 degree oven, and bake for 15-20 minutes. I’d recommend brushing them with a bit of oil so they don’t burn.

Dairy Free and Egg Free Options

This is the part of the post where I try to share substitutions for eggs and dairy. However, this recipe uses no eggs at all. There is no dairy in the dough, and the cheese in the filling is optional. One could use a dairy free yogurt or sour cream, but I’ve never baked with that before, so I don’t know how it will turn out.

Other Filling & Dough Options

My gluten free empanadas call for meat, however, you don’t have to use it. A Cozy Kitchen’s Colombian Empandas recipe uses no meat, and instead uses potatoes. You could also likely sub cooked jackfruit for the shredded chicken, although I’ve never tried it. Can’t do corn or other grains? Try these cassava flour empanadas from Back Porch Paleo, instead.

Print

Baked Gluten Free Empanadas

Equipment

• Maseca, Corn Masa Flour, 4.4 lb (2 kg), Count 1 – Flour
• Pyrex 8-piece 100 Years Glass Mixing Bowl Set (Limited Edition)
• Victoria Cast Iron Tortilla Press

Ingredients

For The Dough

• 2 c Maseca Masa Harina
• 1 1/2 c water
• 1/2 tsp salt
• 1 tbsp oil

For the Filling

• 1 large chicken breast cooked and shredded
• 1 c black beans
• 1 c shredded cheese blend of Cheddar and Mozzarella
• 1/3 c Green Chile Enchilada Sauce
• 1/3 c plain Greek yogurt or sour cream
• 1/3 c green onions minced

Instructions

• Preheat oven to 350 degrees. 
• Prepare dough by combining ingredients in a medium bowl. Mix until a firm dough forms, and then allow to rest while creating the filling. This allows the moisture to completely absorb into the masa harina. Cover the bowl with a towel, while it rests.
• For the filling, combine all ingredients into a large bowl and stir so ingredients are evenly incorporated. The dough needs to be cool to stuff the empanadas, so make sure to start with shredded chicken that is completely cooled. 
• To fill the empanadas, divide the masa dough into 40g or 1.5 oz dough balls. I use an OXO scale to weigh the dough balls. 
• Next, press the dough flat in a tortilla press, between two sheets of plastic. (We actually use a plastic sandwich bag with the sides cut open.) You will do this to create a flat round disc. Next, place the disk carefully in an empanada press. 
• Place approximately two tablespoons of filling in the center of the press. My husband utilizes a medium Pampered Chef scoop, which he says is just the right amount of filling. 
• Carefully fold the top edge of the dough circle over the filling, pressing down on the bottom edge to seal the empanada. (This can be done by hand, without a special press. The special press just makes the edges prettier. For tips on making them without a press, see A Cozy Kitchen’s recipe, linked in my blog post.) 
• Place formed empanadas on a cookie sheet that’s been sprayed lightly with cooking oil, to prevent sticking. I’d also recommend brushing the tops of the raw empanadas with oil, to prevent burning. Some recommend brushing with an egg wash instead, which is optional. 
• Bake in a 350 degree oven for 18-20 minutes. Best served warm, with salsa. 
• See blog post for recommendations on freezing and reheating baked empanadas. Suggestions for deep frying and air frying the raw empanadas are also located within the text of my blog post.

What’s your favorite Latin American inspired foods? Have you tried Stubb’s products? What’s your favorite way to use them?

**Stubb’s generously provided me a large assortment of products to try. I was not otherwise paid or compensated for my time. 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 Baked Gluten Free Empanadas appeared first on MI Gluten Free Gal.

Is Maseca Corn Masa Flour Gluten Free?

So the other day I put a teaser on my Instagram page. I posted this picture and asked “What do you think I’m making?” There were lots of great guesses – tamales, arepas, empanadas, and more. One even suggested pupusas, which I already have a recipe for on my site. In spite of all the great guesses, gluten free Mexican Lasagna is the real answer.

Confession. The recipe for this gluten free Mexican Lasagna really belongs to the folks at Maseca. I’ve been using gluten free Maseca corn masa flour for years now. I first made this dish years ago when I was recipe testing with this flour. As I explained in a previous post, gluten free Maseca was previously certified through GFCO. While they no longer pay for the additional certification, their safe manufacturing processes have remained the same, and they test their products for gluten regularly.

Does This Mexican Lasaga Use Tortillas?

Unlike other gluten free Mexican Lasagna recipes, this “casserole” does not start with pre-made tortillas. I never seem to get those recipes to turn out right. No, this gluten free Mexican Lasagna made with Maseca gluten free corn masa flour begins with a dough.

To that you add spices, some salsa, and just a touch of bouillon. For gluten free bouillon, I use only HerbOx or Massel products. Most other brands either contain wheat, or will not guarantee their product to be gluten free, even if it does’t contain wheat as an ingredient.

Are There Vegetables In This Gluten Free Mexican Lasagna?

In true “me” style, I adjusted this gluten free Mexican Lasagna recipe from the original. You know me, culinary rule breaker. This original recipe contained no vegetables except for onions. Ludicrous, I tell ya. Much like my gluten free no boil baked ziti recipe, I boosted the nutritional profile by adding cooked spinach. Plus, it adds a great variety of color! Now, cooking the spinach first is “Muy importante.” Spinach contains a lot of water that will make your lasagna soupy, if you don’t cook it first. No bueno, mi amiga.

What Kind of Cheese Is In This Gluten Free Mexican Lasagna?

The other tweek I made is more cottage cheese than the original gluten free Mexican Lasagna recipe suggested. Because let’s be honest, isn’t MORE cheese always the answer. Now, if you can find Requesón, that is a more traditional Mexican cheese that is similar to cottage cheese.

You could also possibly try cotija cheese if you want to use a more “authentic” Latin American cheese. Either way, if you love cheese, this is definitely a dish for you! (Note – I ALWAYS use Daisy cottage cheese, as it is the only brand I trust for my Celiac Disease diet.)

What Do You Serve with Mexican Lasagna?

You can serve this dish with just about any side that you like. A nice tossed salad pairs nicely with it. One could also serve green beans, street corn, or sauteed peppers. Of course, guacamole and chips are ALWAYS a delicious option. If you really want to cheese it up, you can serve it alongside this Cheesy Bean Dip from My Gluten-Free Kitchen.

Of course, no meal is complete without dessert. Therefore, I suggest making this NO BAKE  gluten free Mexican dessert torte from Eat At Our Table as well!  My Tres Leche Rice Pudding and Mexican “Fried” Ice Cream are great options, as well. 

Jump to Full Recipe

Print

Gluten Free Mexican Lasagna

Ingredients

For the Meat Sauce

• 1/2 onion chopped (+ a touch of oil for sauteeing)
• 1/2 tbsp chopped garlic
• 1/2 lb beef
• 7 oz spaghetti sauce 1 cup
• 3 oz salsa 1/2 cup

For the Dough

• 1 c. gluten free Maseca corn masa flour
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1 tsp dried parsley
• 1 tsp or cube Herb Ox beef bouillon
• 1/2 c water warm (plus additional if needed)
• 1 tbsp Pace salsa

For the Filling

• 1 16 oz container Daisy Cottage cheese 2 cups
• 9 oz bag of spinach sauteed to remove water, lightly salted
• 2 oz shredded mozzarella cheese

Instructions

• Preheat oven to 350 degrees F. 
• Chop onion and saute over low-medium heat. I let mine cook for quite a while on the (3) setting on my stove, to caramelize them more than just saute.
• When that is done cooking, then add the garlic and ground beef. When the ground beef is thoroughly cooked, remove all ingredients from pan and transfer to a bowl. Add spaghetti and salsa to the bowl, and allow to cool.
• While the pan is still hot, saute the spinach until it is all wilted and the water has cooked off. Lightly salt it and transfer it to a bowl for later.
• Meanwhile, make dough. In a medium bowl, combine all ingredients. I used 3/4 cup of water when i made this, and it was too much. So I suggest using 1/2 cup, and then adding 1 tablespoon more at a time if it seems to dry. You want it to me a firm dough, but not crumbly. 
• Divide the dough in half. Press out the first ball of dough into a GREASED 9×9 pan. To help achieve a uniform size for the second layer of dough, I put a layer of saran wrap on top of the first pressed out layer, use a rolling pin to form the second layer, and then lift our the second layer to be used later. 
• Finally, time to build the Mexican Lasagna. With the first layer of dough in the bottom of your 9 x 9 pan, top it with half of your meat sauce, then one cup of cottage cheese, then half the spinach. Next, place the second layer of dough, and repeat with beef sauce, then cottage cheese, then spinach. 
• Finally, top whole Mexican Lasagna with mozzarella cheese. Try to make sure the lasagna is completely covered in shredded cheese, even to the corners. 
• Bake the Mexican Lasagna at 350 degrees for 40-45 minutes

**This post is NOT sponsored by Maseca. All thoughts and opinions are my own. 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 Mexican Lasagna appeared first on MI Gluten Free Gal.

What is a Pupusa?

Pupusas are the Salvadoran equivalent to a hot pocket. They’re seriously some of the easiest things one can make. The dough for pupusas is incredibly simple. Simply use use gluten free Maseca corn masa flour, hot water and salt. No seriously, it’s that simple.  

What Kind of Filling is in a Pupusa?

In addition, the dough is 100% vegan! Then you form the dough into balls, make an indentation, and then add a few tablespoons for your favorite filling. Meat, refried beans, or simply cheese are all excellent choices. Then the super fun part. You get to play with your food! Close the hole at the top of the dough, pat it flat with your hands, and then grill it. That easy.

What Kind of Flour Do You Use?

I used gluten free Maseca masa harina  for my pupusas. This corn flour WAS certified gluten-free by GFCO. It appears to no longer carry this certification. However, the mill where Maseca is processed contains only corn products. No wheat, rye or barley is present in the facility. I even talked to the company president about it!

Is Maseca Masa Harina Gluten Free?

Why is certification preferable?  Not all “naturally” gluten-free flours are prepared in dedicated gluten-free facilities. Other flours, some of which contain gluten, can be processed on the same lines. Therefore, I follow the advice of Tricia Thompson of Gluten-Free Watchdog and only buy flours that say “gluten-free” on the package, and are preferably certified. Read about the study she did on the matter.

How Do You Cook a Pupusa? Is It Baked? Deep Fried?

I cook mine on a well-oiled cast iron griddle. It’s big enough so that I can cook two pupusas at a time. Plus, they cook quickly so dinner (or midnight snack) is in your hands in no time. Cook them three to four minutes on each side, and then be prepared for savory, hand-held deliciousness.

What Do You Serve with Pupusas?

Traditional Salvadoran pupusas are served with curtido. It’s a vinegar-based coleslaw that is made out of cabbage, carrots, onion, sugar and seasonings. (No eggs or dairy!) If you’re serving these to impress friends, TOTALLY make the curtido.

Do These Reheat Well?

This is a great meal prep recipe. Make a batch, and freezer them for later. They’re a great handheld meal that I can stick into my husband’s lunch. (As are the onigiri I make for him.) While the cheese ones are good, I try to make them with meat if I can. However, you can stuff these babies with anything you like. Vegetarian? I bet these would be GREAT with jackfruit!

What foods are you thankful that are gluten-free? What’s your favorite Latin American inspired food? Leave a note in the comments below so I can get some more ideas of what to make with Maseca!

Print

Pupusas

Equipment

• Lodge LDP3 Cast Iron Rectangular Reversible Grill/Griddle, 9.5-inch x 16.75-inch, Black
• Pyrex 8-piece Glass Mixing Bowl Set with lids
• Maseca, Corn Masa Flour, 4.4 lb (2 kg)

Ingredients

• 2 cups gluten free Maseca corn masa flour
• 1/2 tsp salt
• 2 tbsp oil
• 1 1/2 c. warm water
• grated Cheese or other fillings
• vegetable oil for brushing

Instructions

• Combine gluten free Maseca corn masa flour, salt, oil and water. Allow to rest for 10 minutes to allow moisture to be fully absorbed. 
• While dough is resting, oil and preheat griddle
• After 15 minutes, turn dough out onto a non-stick surface, and knead until a ball of dough. Finally, form dough into 8 small balls. 
• Flatten the dough, and lay on a non-stick surface. (I use a silicone mat.) Top the center with 1-2 tbsp of filling. Gently fold the edges in over the center, similar to filling a galette. Close any holes, and press gently with your hands to make a flat patty. 
• Cook pupusas 3-4 minutes per side on your well-oiled griddle. Keep warm in a preheated oven (200*), on a cookie sheet, until all pupusas are made and ready to serve. 
• Serve with a side of salsa and/or curtido. (Curtido recipe can be found on TheKitchn.)

**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 Pupusas- Latin America’s Gluten-Free Hot Pocket appeared first on MI Gluten Free Gal.

What Is Masa Harina? How is it different than cornmeal?

Masa Harina is often called corn flour, not to be confused with what those in the UK call corn flour, which is actually corn starch. Masa Harina is dough made from fresh corn, that has been dried. For a more thorough explanation, see the article What is Masa Harina on the Mexican Please website.

Is Maseca Masa Harina Gluten Free?

When I first wrote this post in 2014, Maseca masa harina was certified gluten-free through GFCO. However, Maseca no longer participates in this seal program. I emailed the company, asking about their testing procedures. The Quality Director called me personally to describe their manufacturing processes. All Maseca products are ground and packaged in a facility where no other grains are processed.

They train their farmers on how to keep all of their crops separate. In addition, Maseca tests grains coming into the facility prior to grinding, as well as testing finished products weekly. They also yearly send samples of their products to a lab in Nebraska for independent testing. While it may no longer bear the GFCO logo, I feel safe eating it and sharing it with others.

What Can I Make with Maseca Masa Harina?

The first actual “Mexican” food we made were Huaraches. We had spent the day with my parents at Eastern Market in Detroit, and came back tired and hungry. My husband found this recipe on the Maseca website and got to work. Dinner turned out great and we were all well fed.

What are huaraches? Something between a tostada and a taco. Huaraches are served open face, like a tostada. However the flatbread is grilled instead of fried. Huaraches are thicker than a tortilla. They are shaped like an oval, or the bottom of a sandal, which is where they get their name.

The Best Gluten Free Corn Tortillas

Last, but definitely not least, we made homemade Tortillas. The tortilla recipe is right on the bag, which is super handy. (You may also want to check out this Homemade Corn Tortilla recipe from Gimme Some Oven.)  The first time I tried to make them, I rolled out the dough with a roller. It was  a little tricky and definitely not thin or perfectly round like a regular tortilla.

The Search for a Tortilla Press

We stopped at Mexico at the Market, which is located inside the Flint Farmer’s Market. As I was buying some vanilla, I asked the owner where I could buy a tortilla press. He said, ‘You mean like the ones up here on my shelf? That I have for sale?” Score! $20 bucks later I already had visions of tortillas in my head.

Print

Gluten Free Corn Tortillas

Equipment

• Maseca, Corn Masa Flour, 4.4 lb (2 kg)
• Victoria Cast Iron Tortilla Press, 8 Inches
• Nordic Ware Microwave Tortilla and Pancake Warmer, 10-Inch

Ingredients

• 2 cups Maseca Masa Harina
• 1 tsp salt
• 1 tbsp oil
• 1 1/2 cups water

Instructions

• Combine ingredients into a large bowl. Mix / knead for 2 minutes until dough forms into a ball.
• Allow dough to rest for 20-30 minutes so the masa can thoroughly absorb the moisture from the water and the oil.
• After the dough has rested, divide dough into one ounce portions. (This should be between 18-20 small balls of dough.)
• Place a square of wax paper or plastic wrap on the bottom of the tortilla press. Place the one ounce dough ball on top of the wax paper,in the center of the tortilla press. Then top with another piece of wax paper / plastic wrap. Finally press the dough until a tortilla forms.
• Cook the tortilla on a preheated griddle, one minute per side.
• Transfer to a container to keep warm until you are ready to serve.

What Else Can I Make with Maseca Masa Harina?

Want more ways to use Maseca? Check out my recipe for pupusas or my baked chicken empanadas. Other recipe suggestions include

• Mexican Atole (hot cinnamon beverage) by Isabel Eats
• Tamales from Dash of Color and Spice
• Masa Harina Orange Sugar Cookies from King Arthur
• Masa Harina Brownies by Masienda
• Masa Harina Thumbprints with Cajeta by Better Homes & Garden
• Masa Harina Pancakes from Hola Jalapeno

**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!**

Originally Pubilshed June 2014

The post Cooking with Gluten Free Maseca Masa Harina appeared first on MI Gluten Free Gal.