GLUTEN FREE RECIPES
Mexican cuisine is accessible to everyone, reguardless of dietry requirements. Many of the staple ingredients are natural gluten free, meaning that there is a wide selection of gluten free recipes for you to try at home.
Gluten Free Recipes
Plantain Empanadas
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
A great starter to have before any main Mexican meal, these empanadas are perfect for sharing.Ingredients
- 500g firm ripe plantains
- 100g boneless pork loin
- 100g boneless beef tenderloin
- 2 tbsp corn oil, plus extra for oiling and deep-frying
- 1½ onions, chopped
- 2 cloves garlic, crushed
- 2 tomatoes, chopped
- 50g pitted green olives
- 50g capers
- 50g raisins
- 50g blanched almonds
- Salt
- Chimichurri sauce, to serve
- Sliced plantain, to serve
Recipe
- The day before serving, preheat the grill and grill the unpeeled plantains, turning frequently for 8-12 minutes. Remove them from the grill and allow to cool, before peeling them and putting them in a bowl. Cover with clingfilm and chill in the fridge.
- The next day, put the pork and beef into a saucepan, add enough water to cover, and bring to a boil. Reduce the heat and simmer for 30 minutes or until tender and cooked through. Remove the pan from the heat, lift out the meat and chop finely.
- Reserve the cooking liquid.
- Heat the oil in a large frying pan. Add the onions and cook over a low heat for 5 minutes, stirring occasionally.
- Add the garlic, and when fragrant, add the tomatoes and cook for 10 minutes.
- Add the meat, olives, capers, raisins, and almonds. Season with salt, and simmer for 30 minutes, adding a little of the reserved cooking liquid if necessary. Remove the pan from the heat.
- Put the plantains into a blender and process to a dough. Coat your hands with oil or dip them in water, and shape small balls from the plantain dough.
- Put each ball in between 2 sheets of plastic wrap and flatten in a tortilla press.
- Put a tablespoon of the meat mixture in the middle of each tortilla, fold them over, and press the edges to seal to create the empanada. Repeat until all the dough has been used.
- Heat the oil for deep-frying to 180°C. Add the empanadas in batches, and cook until they are dark golden, then remove and drain on paper towels. Serve immediately with sliced plantains and chimichurri sauce.
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