Culture

These Non-Corn Tortillas For Your Next Taco Tuesday Will Change Everything You Know About Tacos

People have come up with a lot of ways to substitute for corn, whether that be allergies, Paleo or Keto diets, or to pack more veggies and nutrients into your life. That said, we do endorse finding ways to spice up your favorite Mexican dishes for whatever reason! Check out these ways to make taco shells.

1. Plantain Shell Tacos

taco shells
CREDIT: “Grain-free Taco Shells.” Digital Image. Whole New Mom. 23 April 2018.

This is genius and I want to kiss the hands who first made this plantain taco a reality. Just preheat your oven at 300 F while you blend all of this:

  • 3 ripe plantains (you can use green plantains for a lower carb option. See notes in method.)
  • 1/2 cup avocado oil
  • 1 teaspoon freshly-ground garlic sea salt (more if desired)
  • 1/2 teaspoon onion powder
  • Optional: 1 teaspoon (or more) hot sauce (like Cholula)
  • Optional: 1/2 lime squeezed

Then, use an ice cream scoop to scoop the mixture onto a pan and bake for 25 min. Remove and let cool for a min. Put each one back in the oven, but lay them so that the ends fall through the oven rack slots, forming a taco shape. Cook until done and eat!

2. Healthy Zucchini Soft “Taco” Tortilla Shells

CREDIT: “Healthy Zucchini Tortillas Recipe or Zucchini Soft Taco Shells Recipe | @whiteonrice.” Digital Image. White On Rice Couple. 23 April 2018.

Ingredients:

  • 4 cups (950ml) zucchini, coarsely grated
  • 1 large egg
  • 1/2 cup (120ml) grated parmesan cheese
  • 1/4 cup (60ml) bread crumbs
  • 1/2 teaspoon freshly grated black pepper
  • 1/4 teaspoon kosher or sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin

Directions:

  1. Pre-heat oven to 450 degrees F.
  2. Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
  3. Cover baking sheets with parchment paper or oven proof baking mat. Scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide. Repeat for remainder of mixture.
  4. Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
  5. After zucchini soft taco shells are cool, gently peel them off the parchment paper.

Adapted from White On Rice Couple.

3. Stuffed Taco Shells

CREDIT: “If you love easy, delicious dinner ideas, these Stuffed Taco Shells are for you! Plus, prep them in advance and freeze the shells for a later meal. Great for new moms too!” Digital Image. Shugary Sweets. 23 April 2018.

If you know how to make Italian Stuffed Shells, and you know how to make tacos, you’ve got this in the bag. Just stuff these shells with picadillo, corn, black beans and top with a lot of shredded cheese. Then, just bake at 350 F for 45 minutes.

Pro tip: Make a ton of these in advance and just freeze in a ziplock bag!

Adapted from Shugary Sweets.

4. Bacon Shells

CREDIT: @amybwall / Pinterest

Alright, you guys. Bake three slices of overlapping bacon until almost cooked. then, slip onto oven rack slots and bake into taco shells until done!

5. Pork Rind Tortillas

CREDIT: “Almost Zero Low Carb Wraps are great as soft tortilla shells or as sandwich wraps | Low Carb, Gluten-free, Primal, Keto, THM.” Digital Image. Low Carb Maven. 23 April 2018.

If you love pork rinds and cheese, these tortillas will blow your mind:

Ingredients:

  • 4 oz. Hot & Spicy Pork Rinds (regular work just fine, too)
  • 1 (eight oz.) package cream cheese, softened
  • 8 eggs
  • 1/3 cup water
  • 1 tablespoon granulated garlic
  • 1 tablespoon ground cumin

Directions:

  1. Blitz pork rinds into a food processor until they are dust.
  2. Add all other ingredients to food processor and blitz for about 45 more seconds. Until you have a nice smooth batter.
  3. Preheat an electric griddle to high. (Using a non-stick pan on the stove top would work also, I would just set the heat to medium-high)
  4. Spray cooking surface with a little spray oil (I use either coconut oil or olive oil spray) and pour 1/3 cup of batter onto griddle.
  5. Gently spread the batter as thin as you can with a rubber spatula and cook for about 2 minutes or until golden brown.
  6. Flip tortilla and continue to cook for about 45 more seconds.
  7. Repeat with the rest of the batter.

Adapted from Primitive Palate.

6. Feel free to make your own take.

CREDIT: Unnamed. Digital Image. Primitive Palate. 23 April 2018.

This blogger stuffed her pork rind tortillas with shredded beef, cilantro, and cheese. I’d like to stuff that into my mouth. 🙂

7. Pancake Tacos

CREDIT: “Pancake Tacos.” Digital Image. Sweet Potato Chronicles. 24 April 2018

I ship this as my new breakfast taco option. Just fold your pancake in half and stuff with nutella and sliced bananas (or plantains) and enjoy that ish!

8. 3-Ingredient Paleo/Vegan Taco Shells

CREDIT: “3-Ingredient Paleo Taco Shells” Digital Image. Rubies and Radishes. 23 April 2018.

Ingredients:

  • 1/2 cup flaxseed meal (find organic ground flaxseed meal here)
  • 1/8 cup water
  • a pinch of salt

Directions:

  1. Mix together the flaxseed meal, water, and a pinch of salt quickly in the preheated skillet, using a spatula to combine it well, and press it against the skillet for around a minute or so.
  2. Divide, roll out and drape over the oven rack (we suggest two slots), for 8-12 minutes at 350 F.
  3. Then EAT.

Adapted from Rubies and Radishes.

9. Endive Boat Tacos

CREDIT: “Low Carb Turkey Tacos with Endive” Digital Image. All Day I Dream About Food. 23 April 2018.

This one is easy. Just peel off endive leaves and stuff them with turkey picadillo, drizzle with shredded cheese.

Adapted from All Day I Dream About Food.

10. Fried Egg Tacos

CREDIT: “copycat naked egg taco” Digital Image. Extra Crispy. 23 April 2018.

This one you already know. Use a fried egg!

Pro tip: use a pastry ring in the pan to make sure the egg stays in a perfect circle.

11. Cocoa Cookie Taco Shell

CREDIT: “Cocoa Cookie Taco Shell” Digital Image. Rachel Ray. 23 April 2018.

Here’s how to make this magic happen:

Ingredients:

  • 1/2 cup flour
  • 1/3 cup natural unsweetened cocoa powder
  • 1/8 tsp. salt
  • 6 tbsp. butter, at room temperature
  • 2/3 cup sugar
  • 3 large egg whites
  • 1/4 tsp. pure vanilla extract
  • Chocolate shell topping, fillings and garnishes

Directions:

1. Preheat the oven to 350°. In a small bowl, whisk the flour, cocoa powder and salt. In a medium bowl, beat the butter and sugar, about 2 minutes. Add the egg whites and vanilla; keep beating, occasionally scraping down the bowl, until blended (the mixture may be lumpy). Add the flour mixture; beat to blend.

2. Set up a taco-making station: On a work surface, arrange two boxes (at least 3 inches high) about 12 inches apart. Arrange a 2-to 2 3/4-inch-diameter rolling pin with one end on each of the boxes, leaving space for the rolling pin to have 2 taco shells draped over it. (You can also use two paper towel tubes.) Drape a sheet of parchment paper over the rolling pin.

3. Line a baking sheet with parchment paper. Cut the paper in half crosswise; place 3 tbsp. dough in the center of each piece of parchment. Using a small offset spatula or the back of a spoon, spread the dough out to a 5-to 5 1/2-inch circle. Bake until the dough is firm, rotating the sheet halfway through, about 10 minutes for a softer taco and 12 minutes for a crispy taco. Let rest 15 seconds.

4. Working with 1 cookie at a time, lift the paper and cookie; gently invert over the rolling pin (leave the paper on). Using a pot holder (the cookie is hot), gently push the sides down to form a taco-shell shape. Let cool completely, about 30 minutes. Peel off the paper. Repeat with the remaining dough for 8 shells. Dip edges in chocolate shell topping; fill and garnish (see our Awesome Ice Cream Tacos).

Adapted from Rachel Ray

12. Chicken Skin Tacos

CREDIT: “Chicken Skin Tacos.” Digital Image. Chef Steps. 23 April 2018.

Here’s how you go from a chicken leg to chicken skin tacos.

  1. Just gently peel the skin off of a chicken thigh and blanch in boiling water for 15 minutes.
  2. Then, cut the chicken skin with a circle cutter.
  3. Get out your taco shell molds and deep fry for 6-10 minutes.
  4. Let cool and stuff!

13. Easy Provolone Cheese Tacos

CREDIT: “Almost Zero Carb Low Carb Wraps are great as soft tortilla shells or as sandwich wraps | Low Carb, Gluten-free, Primal, Keto, THM” Digital Image. Low Carb Maven. 23 April 2018.

Alright, this one is easy af. Just sprinkle spices (garlic, chili powder, your choice!) onto round slices of Provolone cheese. Then bake at 350 F for 10-11 minutes. Then take them out, and let them cool a bit until you can fold them on the oven rack.

14. Cauliflower Tortillas

CREDIT: “Cauliflower Tortillas.” Digital Image. Paleo Leap. 23 April 2018.

This bad boy is Paleo and Keto friendly. All you have to do is steam 1 head of riced cauliflower in boiling water for 5 minutes. Squeeze out all the water and mix with two eggs, oregano and paprika to taste.

Separate into six equal pieces of flour, press and bake for 8 to 10 minutes at 375 F!

Adapted from Paleo Leap. 

15. Carrot Shells

CREDIT: “Super easy 4-ingredients Healthy Taco Shells recipe made from carrots ! Make your own soft shell taco in a minute far better-tasting than store bought taco shells.” Digital Image. Sweet As Honey. 24 April 2018.

Do you have so many carrots you don’t know what to do with them!? These tacos are for you:

Ingredients

  • 1 1/2 cup grated carrot , packed + 1/2 cup tap water to cook
  • 1/2 cup grated cheese I used cheddar
  • 2 eggs
  • 3 tablespoon Gluten Free Oat Flour
  • 1/4 teaspoon Salt if desired, optional
  • 1/8 teaspoon pepper if desired, optional

Instructions

  1. Place grated carrots into a bowl and cover with 1/2 cup tap water. Microwave 5 minutes.
  2. Pat the carrots EXTREMELY dry. This is super important. Do what you gotta do.
  3. Place into a bowl and add the grated cheese, eggs, oat flour, salt and pepper. Combine until it forms a sort of batter.
  4. Prepare a baking tray covered with baking paper. Set aside.
  5. Place small portion of the carrot mixture onto the prepared tray. I used a 5 cm mechanical Ice cream scoop maker to measure equal quantity and I split the whole batter into 4 portions.
  6. Press with your finger to compact the carrot onto the tray as a flat circle.
  7. Bake at 390 F for 15 minutes or until crispy on the sides.
  8. Gently remove the carrot tacos from the baking paper by lifting them from the side, using your finger or a tongue.
  9. Eat warm filled with filling of your choice.
  10. If you want to create a taco like shape. Cool down the shells on a bottle . I used small (17 oz) 500 ml bottle of water but any small bottle like beer bottles will work. The carrot taco will harden slightly when cooling down.

Adapted from Sweet As Honey.

16. Butter Lettuce Taco Shells

CREDIT: @reedbendoregon / Instagram

And if you don’t want to make your own homemade tortillas, snag yourself some butter lettuce and you’re good to go! Plus, they’re healthy!

17. Tacos with Jicama Shells

CREDIT: Unnamed. Digital Image. Primal Palate. 23 April 2018.

Jicama is a great sub for corn tortillas. It adds great flavor, is low-carb, and one-ingredient! Pro tip: soak the sliced jicama in cold water for 30 minutes before using.

18. Deli Meat

CREDIT: “Turkey Tacos.” Digital Image. Darling Be Daring. 23 April 2018.

Well, this is for the lazy, and we’re not judging. You can even cram more veggies into your life by making that the main taco stuffing and just wrapping in deli meat, right? Maybe, we don’t know.

19. Siete Cassava & Coconut Tortillas

CREDIT: Siete

If you’re trying to go grain-free, then you can find this at your Whole Foods 365, and they are seriously tasty. Be sure to fry them up first and enjoy the crunch!

Add This Día De Los Muertos Ice Cream Sandwich To Our Favorite Latino-Inspired Fall Foods At Disney

Culture

Add This Día De Los Muertos Ice Cream Sandwich To Our Favorite Latino-Inspired Fall Foods At Disney

Disneyland_Allfun / Instagram

Disney and Pixar gave the world Coco in 2017. The wonderful tribute to Mexican culture (seemingly crafted to make people of all ages cry), has ushered in a new era of Latinx and Mexican culture into Disney. Since the movie’s success, you can now cop tons of Latinx-inspired foods with a Disney twist at Disneyland. Just this month, the amusement park announced a concha ice cream sandwich — an invention so deadly delicious it’s only available in the afterlife (and at Disneyland too, lol). 

The film that brought Día de Los Muertos to life through beautiful, vibrant storytelling and animation featured a Mexican cast and composer. Coco was the first film with a nine-figure budget to feature an all Latinx principal cast and won two Academy Awards for Best Animated Feature and Best Original Song, “Remember Me.” 

Check out our favorite Latinx treats at Disneyland, but this is just a taste of the menu there’s a wide selection of options at the land where dreams come true. 

Pan Dulce Concha Ice Cream Sandwich

She’s gorgeous, she’s stunning, she’s Selena Quintanilla! OK, maybe not. But this Mexican ice cream sandwich is a sight for sore eyes. Made with a pink and blue concha, aka Mexican sweet bread, and stuffed with dulce de leche ice cream — you might die of a sugar coma. The sandwich is also filled with cajeta, a goat milk-based caramel sauce, and churro streusel. Then to commemorate Día de los Muertos, a white chocolate sugar skull is nestled in a dollop of whipped cream. 

“Following the Mexican tradition of using bright colors as a celebration of life, the shell-like concha breads are also covered in a crunchy rainbow sugar crust, which makes them look both delicious and totally Insta-worthy,” according to Pop Sugar’s Chanel Vargas

The Conchas are available starting this month and cost $8 at Disneys’s flagship Mexican restaurant, Frontierland’s Rancho del Zocalo. 

Flamin’ Hot Cheetos Elotes

New elotes at the Cozy Cone Motel are another tribute to Mexican culture. The elotes comes in three different flavor queso cojito, Cheetos, and Flamin’ Hot Cheetos. These Elotes are limited edition and seasonal (this summer) so get them while you still can.

Orange Sugar Skull Pot de Creme

This “Orange Sugar Skull Pot de Creme” is made with thick layers of chocolate pudding, crumbled chocolate cake, and topped with a white chocolate orange sugar skull and colorful candies. 

The Maleficent Churro

According to Disneyland stans, the Maleficient Churro is a hot commodity because it is only available during Halloween. This month it has made its delicious return. Let’s be honest, the weird-looking churro is made with chocolate cookie crumbles, green sugar, and has a marshmallow dipping sauce. I don’t know what Maleficent has to do with Churros but I don’t care.

Frozen Abuelita Horchata

 Look, I am not saying I love capitalism, and certainly hope there are Latinx people profiting from these treats as well — but ¡diablo! — I want this right now. The Frozen Abuelita is layered with frozen hot chocolate and frozen horchata, then topped with spiced whipped cream.  

Coco Cake

Disney Food Blog referred to the Coco Cake as the “best cake ever.” With layers of vanilla-flavored pink and orange cake, what sets the Coco Cake apart from others is its cream cheese frosting on the outside, and two layers of cinnamon churro mouse on the inside. Disney took the glycemic index and blasted it off space mountain. The base of the cake is also decorated with gold-dusted chocolate curls. This is what Coco deserves. Remember me, indeed.

Chile Mango Whip

The chile mango whip is made with chamoy, mango, pineapple, cucumber, jicama, and chile-lime salt. 

The Sandianada and Mangonada

“The Sandianada is a watermelon smoothie with chamoy, watermelon chunks, topped with a chili candy. Mangonada is a mango smoothie with chamoy, mango pieces, topped with a chili candy,” wrote one Instagram user.

Secret Menu: Zocalo Burrito

Like every restaurant (apparently) Disneyland has a few secret menu items too. At Rancho del Zocalo you can request the Zocalo Burrito which is filled with every ingredient in the prep line for $12.99. 

Cinnamon-sugar Buñuelos Chips  

This seasonal holiday treat or as Disney calls it “dessert nachos” is something to look forward to this winter season. There is nothing more comforting (I’m guessing, I haven’t tried this yet) than cinnamon-sugar buñuelos chips with chocolate and caramel sauces, sprinkles, and a whipped cream topping.

15 Carne Asada Recipes That Will Have You Drooling Before The End Of This Post

Culture

15 Carne Asada Recipes That Will Have You Drooling Before The End Of This Post

Maica

There are few hard and fast rules on how to make delicious carne asada. Over its long history as carnivorous Latinos’ favorite meaty treat, carne asada has been through many transformations. If you’re making carne asada for the first time there are three key things you must know. 

Sure your papa or tío probably shared their wisdom with you but here is our some of ours.

First, the cut of beef (skirt or flank) must be marinated and seasoned by a pro. Second, the meat must be cooked on a grill or skillet that’s so hot it screams. And third, the meat must be properly rested and thinly sliced before serving.

With the ground rules out the way, here are 15 carne asada recipes guaranteed to get you drooling before you know it.

1) The Simple Carne Asada

Credit: Mexican Food Journal

There are many ways to make a carne asada marinade but many swear by simplicity. At it’s most basic, a simple carne asada marinade is made from oil, salt, pepper, garlic, and lime juice. Nothing more. Let the meat chill in the marinade for at least 4 hours and return to room temperature before you slap it on the grill.

2) The Classic Carne Asada 

Credit: Isabeleats.com

There’s simple and then there’s classic. This carne asada recipe from Isabel Eats follows the recipe the author remembers from her childhood. To the oil, lime, garlic, and seasoning in the simple marinade above, Isabel adds a good handful of chopped cilantro, a chopped jalapeno, white wine vinegar, chilli powder, dried oregano, and cumin.

3) Carne Asada with a Citrus Punch

Credit: RainbowJewels at All Recipes

This crowd-sourced recipe for carne asada takes the basic carne asada marinade above and adds a whole host of other flavors, including a major glug of citrus juice. Lime juice, lemon juice, and orange juice go into this marinade, along with chopped chipotle pepper, coriander seeds and cumin. This recipe recommends flank steak or skirt steak and suggests you regularly massage the meat while it’s marinating!

4) Port Wine and Ginger Carne Asada

Credit: All Recipes

Ever thought about adding a ¼ cup of honey, some grated ginger and a cup of port wine to your carne asada marinade? Well now’s the time to give it a try! This recipe for flank steak with a port wine marinade is essentially port wine carne asada. Searing the meat on a smoking hot outside grill cooks the wine off nicely, leaving a sticky, sweet coating behind.

5) Spicy Carne Asada with Fish Sauce

Credit: A Spicy Perspective

According to the author, this Mexico-inspired carne asada from A Spicy Perspective is a fast, healthy low-carb meal. This recipe is also packed with flavor and easy to prepare. For this marinade, you need to add ancho chilli powder and habanero chiles to the usual ingredients like garlic, cilantro, and lime. These two types of chilli give the recipe a kick. But it’s the addition of fish sauce that adds a vivid umami flavor to the meat that will have your guests coming back to the grill for second and third helpings.

6) Carne Asada Tacos

Credit: Food Network

And now, a true Mexican rule to live by. If in doubt, put it in a taco. The Food Network recommends marinating your steak in a simple Mojo (marinade) that includes two tablespoons of white vinegar and a whole jalapeno for 8 hours. Any more and the meat begins to break down and loses its texture. Once cooked, pile the meat on top of warmed tortillas, sprinkle with lettuce, onion, and cheese and finish with Pico de Gallo salsa.

7) Roy Choi’s Carne Asada

Credit: NY Times

Now we’re going to get a little fancy with this take on carne asada from LA chef and Kogi BBQ founder Roy Choi. A number of ingredients set this recipe apart. Take the classic carne asada recipe, lose the cumin and oregano and add mirin, beer, chopped tomato, and onion. Roy recommends a coal-fired grill to get a good crisp on the outer edges of the meat.

8) Carne Asada with Soy Sauce

Credit: Damn Delicious

This popular recipe from Chungah at Damn Delicious keeps things simple but adds one key ingredient – soy sauce. Seasoning is a very important and every good carne asada cook has a salt grinder on hand. But soy sauce adds a richer flavor that cannot be achieved through salt alone. Chungah quite rightly uses flank steak and cooks the meat for only six minutes to keep the dish nice and rare.

9) Vegan Jackfruit Carne Asada

Credit: The Nut Free Vegan

For our vegan friends, this carne asada recipe replaces beef steak with jackfruit. Jackfruit is a tropical fruit native to South India that has a fibrous, meaty texture when cooked. Shredded jackfruit often pops up on vegan menus as an alternative to pulled pork but when doused in a spicy citrus marinade it can pass for a tasty vegan carne asada! This recipe recommends baking the jackfruit, rather than grilling it but throwing the marinated fruit on the grill should work just as well. 

10) Carne Asada Salad

Credit: Skinny Taste

Carne asada goes beautifully with fresh salad vegetables. This salad recipe from Skinny Taste shows you how to incorporate juicy strip steak into a fresh summer salad. The carne asada is treated to a simple marinade and grilled in the usual way. Once rested and sliced, the meat is thrown onto a bed of salad leaves, covered with homemade Pico de Gallo and doused with the juice of an entire lime.

11) Carne Asada Fries

Credit: Downshiftology

Everything in moderation. If you’re eating the salad, you can also eat the fries! To make carne asada fries, prepare a half portion of carne asada using the classic carne asada recipe above (number 2). Make a batch of fries; either from scratch using russet potatoes and a deep fryer or by short cut using oven fries. Sprinkle grated cheese and a teaspoon of paprika over the fries, pile on the carne asada and finish with a dollop of guacamole. Heaven.

12) Carne Asada Burrito Casserole

Credit: Claire Lower at Lifehacker

Trust Lifehacker to come up with a recipe you didn’t know you wanted. Essentially a layered casserole with carne asada and all the ingredients you’d need for a burrito cooked together in the oven, this carne asada burrito casserole is not elegant but it sure is tasty. 

13) Carne Asada con Rajas

Credit: James Ransom at Food52

Food52 enjoys its carne asada con rajas, which means carne asada with sliced peppers. The most refined recipe on this list, carne asada con rajas requires a fairly complex marinade that includes brown sugar, cumin, and ancho chilli powder. Once the steak has been marinated, cooked and rested, you can start on the rajas. Saute poblano pepper and onions in olive oil, add minced garlic then finish with fresh oregano and a dollop of heavy cream. 

14) Keto Carne Asada and Chimichurri

Credit; I Breathe I’m Hungry

If you’re following a keto, low carb, paleo or dairy-free diet, this recipe is the one for you. This keto carne asada marinadefeatures healthy ingredients like avocado oil, cider vinegar, and cayenne pepper and the side of Chimichurri sauce is much lighter than the usual sides of rice and tortillas. Net carbs per serving: 0g!

15) The Ultimate Carne Asada 

Credit:  J. Kenji López-Alt at Serious Eats

And to finish, the ultimate carne asada recipe from Serious Eats. This recipe combines everything we’ve learned from the recipes above and incorporates it into the ultimate carne asada experience. Three types of fresh chilli (ancho, guajillo, chipotle), a whole load of citrus, soy sauce and fish sauce go into this marinade. The result is a slab of grilled meat that’s buttery, salty, sweet and absolutely delicious.