Bearitto's Taco Carne Asada

This was the easiest way to make them. Use your crock pot and prep the rest up ahead of time. When you get home from a great day at the beach. Roll them up in a  Teff wrap. YOU WONT BE SORRY.

Ingredients:

• 3 full chicken legs (thy's and leg) washed and pat dry
• 1 package of Bearittos' Taco Mix
• 1 red/1yellow each, bell pepper chopped (put in zip lock)
• some left over rice or make some (put in zip lock)
• grated cheese of choice (zip lock) or cheese alternative
• fresh diced tomatoes (put in zip lock)
• sour cream of choice (I use Toffutti)  
• 1 sliced avocado

Directions:

1. Wash and dry the chicken.
2.  Place each piece in the crock pot rubbed generously with Bearittos Taco Mix.
3.  Make sure each one is completely covered with mix. Put the lid on and turn it on low and walk away.
4.  Go to the beach, shop, or carry on like a fool. Doesn't matter. At the end of the day you have delicious chicken asada.
5.  Now that your ready to eat, lay out your Teff wrap, put a spoonful of sour cream over the wrap, place the hot chicken just center left a tad, for easier wrapping. 
6. Add cheese, then rice, top with bell peppers, and tomatoes then slices of avocado. 
7. Last chance to add more sour cream if you like. Add any hot sauce if you think you need more.
8. Tuck in the sides and roll up the Teff wrap. Enjoy with a side of black beans and or salad.

This is so easy having all the fresh ingredients already prepped and ready to go. These are also delicious cold too as Deb and Mike from http://gfree.tv/ will tell you. (see what other things they have to say) They make a good sized roll.

Source: Olinda Paul

Skirt Steak Tacos

If your a college student you have probably made your own taco's many times. I have used ground beef, ground chicken, chicken pieces, buffalo, you name it, using the Beritos brand taco seasoning. Perfect.

We sometimes change it up with skirt steak. I love skirt steak and have used it many times. This is basically the same recipe I like to use, but I put in olives and sour cream and sometimes pine nuts in mine. If I use sauce I use my own Oli’s sauce. Yummo!

If you don't have tortillas just make a salad with the greens, cheese, avocado etc. and top it with the sliced skirt steak, some sour cream and a sprinkling of chives. Still wonderful.

Ingredients:

• 2 pounds skirt steak, trimmed of excess fat
• GF Worcestershire sauce to taste (still yummy if you omit)
• salt and freshly ground black pepper
• 2 teaspoons cooking oil
• 2 cups loosely packed thinly shredded lettuce of choice
• 2 tomatoes, diced
• 2 tablespoons finely minced cilantro
• 1-2 avocado, pitted and sliced (I love lots of avocado)
• 1 cup shredded dairy free cheese of your choice (or crumbled queso fresco)
• 1 lime, cut into wedges (optional)
• 8 flour or corn tortillas or GF tortillas
• sliced olives drained
• sour cream or sour cream alternative of choice

Directions:

1. Season the skirt steak with Worcestershire sauce, light salt and pepper on both sides. (best if marinated for 30 minutes)
   
2.  Heat a skillet or grill pan over high heat.
    
3. When hot, swirl in the cooking oil.
   
4. Add the skirt steak to the pan and sear for 2-3 minutes each side.
   
5. If the skirt steak is very thin (about 1/2 inch thick), it should be medium-rare at this point.
   
6. If the skirt steak is thicker, turn the heat to medium and cover to cook for an additional 2-3 minutes.
   
7. Let the meat rest for 5 minutes before slicing.
   
8. Slice the skirt steak across the grain into very thin ribbons.
   
9. Assemble tacos by layering steak, lettuce, diced tomatoes, cilantro and avocado slices.
   
10. Top with cheese, sour cream and olives; serve with lime wedges.

* Remember to cut thin strips of meat across the grain for very tender cuts of meat.

Source: Steamy Kitchen/Olinda Paul

Black Beans with Mushrooms and Carrot in the pressure cooker

I got a hankering for something Mexican...not too spicy. So I looked in my cupboards and came up with this recipe. Just to let you know, it's better the second day. Use this as a base and create your own!

Soak the beans overnight in 1 tablespoon of baking soda or if you want it done quicker: Boil a pot of water with 1 tablespoon of baking soda and drop in the beans. Turn off flame. Soak for at least an hour. The water will be dark. Rinse and then proceed.

The beauty about this is that all this can be made ahead of time including the rice. Make it the day before you know that your going to have a busy day. All you have to do is grab an individual bowl, put in the rice and top with the beans, then pop it into the microwave to heat them up. Top it with cheese, sour cream and chives. Warm up some tortillas and dinner is served.

Ingredients:

• 1 cup of dried black beans soaked overnight then rinse and drain
• 1 large yellow onion diced
• 1 large clove of fresh garlic
• 1 tablespoon of dried parsley (or use fresh)
• 1 quart of GF chicken stock
• oil of choice for frying
• 1 big carrot diced
• 1 cup of sliced mushrooms of choice or 2 big handfuls
• 1 package of  Bear-itos Taco Mix (or use a GF favorite)

Directions:

1. Put a couple of tablespoons of oil in the pressure cooker and saute the onions until soft.
2. Add parsley and cook for 1 minute. Continue stirring. Add garlic and cook 1 minute or until garlic scent is released. Add rinsed black beans. 
3. Add 1 quart of chicken stock and the taco mix, stir. Close lid on pressure cooker and put on pressure cap.
4. Heat on high until it starts rocking back and forth, then turn it down so that it keeps rocking.
5. Cook for 15 minutes and take pot off the heat and run cold water over the pot to let steam escape. 
6. Open the pot and put in the carrot and mushrooms. Put lid back on with pressure cap and heat back up until it is rocking again (not violently). Cook another 20 minutes. 
7. Turn off the heat and let sit for 15 minutes, or until steam escapes.
8. Serve over fresh hot rice and top with cheddar cheese a dollop of sour cream and chives.

*Put this in individual servings and freeze for lunch at work. YUM!

Source: Olinda Paul