Tag Archives: taco mania

Kids! It’s taco night!

Taco mania around here is pretty consistant. It’s meat with spices, in a taco shell. And I am bored with that concept, as well as out of meat in the freezer at the moment.  So we invented meatless tacos.  You could add a layer of cooked meat to this under the cheese I suppose, if you must.

Lentil Tacos

Step one: Lentil Mash

  • 1 cup dry lentils
  • 3 cups water

 Boil gently for about 20-25 minutes, or until soft. Drain off most of the water, but save it for later( – you might want to thin the mash)… then blenderize the cooked lentils to a mashed potato like consistancy. Use the saved water to work that out to your taste.

Step two: Onions + Mash+ Taco seasoning (to taste)

  • 1 T oil
  • 1 chopped onion

Saute the onion until golden brown and then add in the mashed lentils. Then add:

  • one packet of taco seasoning and a little more of the saved lentil cooking water if you still have any, or some broth if you don’t.

Step three: Spread the mixture into a baking dish. Layer on chopped tomatoes and some shredded mozzerella cheese. Bake at 350 for 20 minutes to let the cheese get all melty and bubbly.

Add some shredded cabbage on top if you want to.

Serve with corn chips. And if you are from the west coast, add some ranch dressing to the options on the table, sour cream is okay too. Tastes like tacos, but there is no meat. yay.  I am so taking this to the next potluck I go to.

Delish.

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Talk about tortillas

Tortillas are very useful when you want tacos. Also, making a wrap sandwich recipe usually requires tortillas. Well– when you can’t have wheat tortillas anymore.. what can you do?  There are apparently other grain tortillas on the market somewhere on the planet. None of the seven stores that I shop for groceries at carry anything even remotely close to a wheat-free tortilla. What about corn tortillas? Those are great for tacos, not so much for wrap sandwiches, and besides that – I can’t eat those either.

So back to the wonder of the internet search engines. … and we found a version of wheat-free tortillas listed at: http://www.wheat-free.org/wheat-gluten-free-tortilla-recipe-2.html 

They are big on metric measuring over there at “wheat-free.org” and I don’t have a metric scale in my kitchen so here’s what I measured into the mixing bowl.

  • 1 C rice flour
  • 1/2 C potato starch
  • 1/4 C tapioca starch
  • 1 tsp sea salt
  • 1 3/4 tsp xanthan gum
  • 2 tsp sugar
  • 3/4 – 1 C warm water

Mixed all the dry ingredients together and added the water until it looked right. This batch took 3/4 C water… but it may need more depending on the humidity at your house. Divide dough into 8 balls. Roll out as thinly as possible. Fry lightly in a dry fry pan or on an iron skillet, over medium heat on both sides until they are the desired doneness.

They were awesome as tacos (my first taco in over a year!). They were equally useful as wrap sandwich outer coverings. Even good as a Peanut butter and jelly roll up. They freeze and reheat just fine. Yay tortillas!