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
Tacos de Pina
From 'Mexico The Cookbook' by Margarita Carrillo Arronte
Whilst this recipe may not be what comes to mind when you think about tacos, this sweet dough variety is a great change of pace when you're looking for something that's a little different.Ingredients
- For the Filling
- ½ pineapple, peeled, cored, and diced
- 150g sugar
- A few drops of yellow food colouring (optional)
- 50g corn starch
- For the Dough
- 500g gluten free flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp salt
- 2¼ tsp active dry yeast
- 5 tbsp white sugar
- 200ml milk
- 150g cold butter, diced
- 5 tbsp sour cream
- 1 egg yolk, beaten
Recipe
- For the filling:
- Combine the pineapple, sugar and food colouring (if using) in a saucepan and mix well.
- Bring to the boil, then reduce to a simmer until the pineapple is cooked and tender.
- Combine the corn starch and 2 tablespoons water, add to the pan and stir. Allow to thicken to the consistency of jam and let cool completely.
- For the dough, sift together the flour, baking powder, and salt in a large bowl. Make a well in the centre and sprinkle in the yeast and the sugar. Pour over 100ml of the milk and let sit for 15 minutes.
- Add the butter and sour cream and work them into the flour gently with your hands to form a crumb-like texture. Add more milk gradually, as needed, to bring everything together into a soft dough. You should not have to use all the milk. Work the dough as little as possible so it does not get tough. Cover it with a clean dish towel and let sit for 1 hour.
- Lightly flour a clean work surface, divide the dough in half and roll out each half into a 15-inch square. Cut into 4 equal strips, then cut each strip into 6 equal pieces.
- Spoon a little pineapple mixture into the centre of each rectangle and fold both corners of the long sides and press down towards the centre. Repeat with the rest of the rectangles.
- Preheat the oven to 200°C.
- Brush with the egg yolk and bake the tacos for 20 minutes, or until golden. Leave to cool completely before serving.
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