Thursday, April 19, 2012

dinner tonight: Gorditas

Dinner tonight


        I made ground beef filling for my first attempt at Gorditas. I remember my grandmother making them but haven’t had them in about ten years. I made the dough using this recipe

        One shredded russet potato, and diced bell pepper add really good texture and make the ground beef filling really delicious. I seasoned the meat with salt, pepper, garlic powder, red pepper flakes, and a little taco sauce.

Toppings included my homemade corn salsa, 
shredded lettuce and cubed avocado
Served with a side of Spanish rice

        Full and feeling nostalgic, thinking about the last time I had Gorditas standing in my grandma’s kitchen. I think that having Mexican heritage really eased the transition to my Gluten-free life. The only thing I had to cut from our usual Mexican recipes was flour tortillas. Most corn tortillas are gluten-free, 
(always read the label, Guerrero white corn tortillas are clearly labeled Gluten-free)
Rice, beans, carne asada, chicken. A lot of the food from my childhood is naturally safe for me to eat, and that’s a good feeling.

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