This month for our ethnic cuisine feature we’d like to explore foods inspired by Mexican cuisine. Mexican cuisine offers a wide array of flavorful recipes, many of which are gluten-free or that can easily be modified to be gluten-free.

Beans, chilies, rice, corn, tomatoes, onions, peppers, pork, fish and shellfish are all the mainstay of traditional in Mexican cooking. Distinctive aromatic spices and herbs such as anise seed, basil, cumin, chili powder, cilantro, cinnamon, coriander, oregano, saffron, chilies, peppers and even chocolate lend their special signature to Mexican foods. Dried chilies like ancho, passilla, chipotle and fresh jalapenos, poblanos or Serrano chilies can easily change a bland recipe into one with a Mexican flair.

Join us this month for a gluten-free taste of Mexican inspired cuisine as we explore a variety of appetizers, salads, entrees and side dishes. Most notably we’d like to highlight our Cheese Enchilada’s. Gluten-free red enchilada sauce is difficult to find in the most grocery stores. We’d like to share an easy home-made version for those who have been missing the taste of delicious enchiladas!

Cheese Enchiladas

Makes 6 servings

Ingredients:

For the enchilada sauce:

• 10 dried Ancho chilies
• 2 cups hot water
• 1 garlic clove
• 1/4 cup vegetable oil
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin seeds
• 1 cup tomato sauce

For the enchiladas:

• 1/2 cup ricotta cheese
• 3 cups Monterey Jack cheese, grated (divided)
• 3 Tablespoons cilantro, chopped
• 1/2 cup onion, finely chopped
• 1/2 cup vegetable oil
• 12-14 corn tortillas
• 1/2 cup black olives
• Sour cream

Directions:

Make the enchilada sauce:

Preheat the oven to 400°F. Place the chilies on a baking sheet in an even layer and toast in the oven for 3-4 minutes. Discard the stems and seeds. Place the chilies in a bowl and cover with hot water. Soak for about 10 minutes or until soft.

Place the chilies and water in a blender along with the garlic, 1/4 cup oil, oregano and cumin. Process until smooth. Pour the mixture into a large saucepan and add the tomato sauce. Adjust seasonings to taste with salt and freshly ground black pepper. Bring to a boil. Reduce heat and simmer for 10 minutes.

Preheat the oven to 350°F.

While the enchilada sauce is simmering, prepare the filling. In a medium bowl, stir together the ricotta cheese, 2 cups Monterey Jack cheese, cilantro and onion. Season to taste with salt and freshly ground black pepper.

Pour 1/2 cup vegetable oil into an 8-inch skillet. Heat over medium high heat. When the oil is hot, dip the tortillas into the hot oil. Fry the tortillas just a few seconds on each side or until they bubble and are limp - do not fry crisp. Layer the tortillas between paper towels.

Pour about 1 cup of the enchilada sauce into a 8x11 baking dish - spreading to coat the bottom. Pour 3/4 cup of enchilada sauce into a cake pan just larger than the tortillas. Dip a tortilla into the enchilada sauce (in the cake pan) and turn to coat both sides. Lay the sauce-dipped tortilla out in the baking dish and generously spoon the ricotta filling into the center. Turn the tortilla over the filling, roll and place (with the flap pointing down) in the baking pan. Repeat the process with the remaining tortillas. Ladle 1 cup of enchilada sauce over the top of the enchiladas and sprinkle the top with the remaining Monterey Jack cheese. Top with black olives. Bake the enchiladas for 15-20 minutes or until thoroughly heated and the cheese is bubbling. Let cool briefly and serve with sour cream (optional).

For a quick & easy appetizer that will please the whole family, including those picky young eaters — try our Grilled Cheese Quesadillas with Roasted Poblano Cream Sauce.

Grilled Cheese Quesadillas with Roasted Poblano Cream Sauce

Makes 4 servings.

Ingredients:

• For the Roasted Poblano Cream Sauce:
• 2 fresh poblano chilies
• 3 Roma tomatoes
• 1 small onion, cut into large wedges
• 2 garlic cloves, unpeeled
• 1 teaspoon vegetable oil
• 2 cups sour cream
• Salt and freshly ground black pepper
• For the quesadillas:
• 1 cup Monterey Jack cheese, grated
• Fresh cilantro
• 8 gf flour tortillas (Don Poncho)
• 2 Tablespoons vegetable oil

Directions:

Place the whole poblano chilies, whole tomatoes, onion slices, and garlic cloves on a foil lined baking sheet. Drizzle 1 teaspoon oil over the top and toss to lightly coat. Place the baking sheet directly under the broiler and broil until vegetables are browned on all sides, about 8-12 minutes. Transfer to a bowl and cover with plastic wrap. Let steam for 10 minutes.

Peel and seed the chilies. Core and seed the tomatoes. Chop the chilies, tomatoes, onions and garlic.

Add the vegetables to a 10 inch skillet and heat over medium heat; cook the vegetables until warmed through, about 2 minutes. Add the sour cream and stir until just hot but not boiling. Season to taste with salt and freshly ground black pepper. Remove from heat and set aside.

Meanwhile, prepare the grill.

Spread a handful of cheese over one tortilla and top with a few sprigs of fresh cilantro. Top with a second tortilla and brush the top with vegetable oil. Place the oiled side of the tortilla over a medium hot grill. Lightly brush the top side. Flip the tortilla when lightly browned on the bottom side and continue to cook the other side until cheese is melted and the tortilla is lightly browned (about 2 minutes total).

Cut quesadillas into wedges and serve with Roasted Poblano Cream Sauce.

If you are looking for a fun family dinner or even a casual get together menu try these fabulous Pork Carnitas with Roasted Garlic Guacamole Dip & Citrus Salsa. Place the various ingredients in the center of the table along with warmed corn tortillas and have your guests or family create their own taco!

Makes 6 servings.

Ingredients:

• Zest of 1 lemon
• 2-1/2 Tablespoons honey
• 2 Tablespoons red wine vinegar
• 1/2 cup vegetable oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2-1/2 lbs. boneless pork shoulder, cut into 1 inch pieces

Directions:

In a medium bowl, whisk together the lemon zest, honey, sherry vinegar, oil, salt and freshly ground black pepper. Transfer the mixture to a large zip-lock bag. Add the pork pieces, seal and turn to coat. Let marinate at room temperature for 1 hour.

Preheat the oven to 375°F. In a large cast-iron skillet (or heavy skillet) heat 2 tablespoons of the vegetable oil. Add half the pork to the skillet and cook over medium high heat, turning occasionally, for about 6 minutes or until browned on all sides. Transfer pork to a 8x11 inch baking dish. Return the skillet to the heat and add the remaining pork. Cook until browned then add to the pork in the baking dish. Add the onions to the pork along with 2 tablespoons vegetable oil. Mix briefly.

Cover the baking dish with foil and bake, stirring occasionally, for about 1 hour or until the pork is very tender.

Serve the pork with Roasted Garlic Guacamole Dip, Citrus Salsa and warmed corn tortillas.

Makes about 1 cup.

Ingredients:

• 4 garlic cloves, unpeeled
• Olive oil
• 2 avocados, peeled and pitted
• 1 Tablespoon lime juice, or more to taste
• Salt and freshly ground black pepper

Preheat the oven to 350°F.

Place the unpeeled garlic cloves in the center of a large square of aluminum foil. Drizzle with olive oil. Wrap the foil around the cloves and pinch the edges to seal. Place the foil packet in the oven and let bake for 45 minutes or until the garlic is very tender. Remove from the oven and let cool briefly. Peel off the outer skins.

In a medium bowl, mash the avocado with the roasted garlic. Stir in the lime juice and season to taste with salt and freshly ground black pepper. Serve.

Makes about 1 cup.

Ingredients:

• 2 navel oranges
• 1/4 cup finely diced red onion
• 1/4 cup coarsely chopped cilantro
• 1/2 hot red chile pepper, seeded and stemmed & minced
• 1 Tablespoon fresh lime juice or more to taste
• Salt and freshly ground black pepper

Directions:

Using a sharp knife, peel the oranges, removing all the bitter white pith. Working over a bowl, cut in between the membranes to release the orange segments. Squeeze the orange membranes to extract the juice. Stir in the red onion, cilantro, hot red chile pepper and the lime juice. Adjust seasonings to taste with salt and freshly ground black pepper (and more lime juice if needed). Serve.

To finish off the meal try one of these refreshing Mexican beverages!

Makes 1 serving.

Ingredients:

• 1-1/2 oz. tequila
• 3/4 oz. Cointreau or Triple Sec
• Juice of 1/2 lime
• Coarse salt, for the glass

Shake all the ingredients sharply with crushed ice. Strain into a frosted margarita glass rimmed with salt.

Makes 3 servings.

Ingredients:

• 3 cups water
• 1/2 cup sugar
• 1 cup lemon juice
• Juice of 1 lime
• Lime wedges for garnish

Place the water, sugar, lemon juice and lime juice in a blender and blend on high until frothy. Strain and pour over ice. Adjust sugar to desired sweetness.

Buen Apetito!

-Glutenfreeda