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Archive for the ‘Tex-Mex’ Category

Gluten-Free Vegan Rice Cooker Pinto Bean and Hominy Tamales.

Posted in Beans, Corn, Food Stamp Cuisine, Tex-Mex, tagged , , , , , , on December 6, 2013| 1 Comment »

This is one of those recipes that is time intensive, but so cheap and so good that it’s well worth the effort. The entire recipe is about $3.25, including the cost of cooking it.

The much better photograph.

Tamales and Tomatoes

Ingredients:

1 can Bush’s Pinto Beans (If you’re in the U.K., Australia or virtually any British former protectorate, you can still make this recipe: just double the amount to two cans, and look for gluten-free Heinz Beans.)

1 can Bush’s Hominy (No, they’re not paying me.  They’re just cheap, and easy to get in the U.S.  =0)

1 3/4 cup Maseca Masa

3/4 cup vegetable oil (I used generic safflower/soy oil.)

1 1/2 cups water

1/2 tsp salt (You can add spices. Garlic salt is an easy add-on. Check that it’s gluten-free.)

Enough water to fill the cooking vessel of your rice cooker.

Kitchen Apparatus:

Rice Cooker (7 cups or larger) with a steamer bowl.  (Preferably one you don’t mind voiding the warranty on–this isn’t dangerous, but it’s not quite what they had in mind.) (more…)

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Fifty-Cent Toaster Oven Gluten-Free Flatbread

Posted in Bread, Corn, Food Stamp Cuisine, Possibly vegetarian, Tex-Mex, tagged , , , , on November 23, 2013| Leave a Comment »

I waited years to write this recipe–for flatbread, you need a cast-iron pan. For flatbread in a toaster oven, you need a tiny cast-iron pan; the only ones I could find were $30.00. Then, I was walking through my local H.E.B. in Austin, and I saw tiny cast-iron pans for $7.00.  Image

It’s called Cocinaware, and it’s amazing. (more…)

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Thirty Minute Gluten-Free Portabello Fajitas

Posted in Tex-Mex, tagged , , , on November 17, 2013| Leave a Comment »

This recipe can take a lot of ingredients, or it can take only a few–it’s a lot cheaper with only a few. This is another example of a place where not eating meat is much cheaper–mushrooms are about half the cost of fajita meat.Image

Ingredients:

1.) Twenty corn tortillas. (Make sure they say, “gluten-free” on the back. Not all corn tortillas are gluten-free.) (more…)

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Potato and Egg Tacos with San Antonio Lunch-Lady Rice

Posted in Possibly vegetarian, Rice, Tex-Mex on May 16, 2011| 2 Comments »

If you’re from South Texas, you could probably write this post in your sleep.  As such, this isn’t for you.  Go write letters to Rick Perry or something.  For the rest of you though, welcome to the very cheap gluten-free wonderland known as Tex-Mex.  Both recipes take a fair amount of time, so if you’re looking for something to make fast, you might make the rice a day ahead, or (heaven forfend) use more than one burner at a time, and start both recipes together–or dinner will take two hours.  This actually took about three hours from start to finish.This does imply an actual stove, and something I don’t have, which is more than one decent non-stick pan.

Potato and Egg Tacos

Ingredients:

Mission Corn Tortillas (The ones that say “gluten-free” on the back.)

2 eggs per person

2 small baked potatoes per person

Pam (gluten-free!)

2 tablespoons milk or almond milk per person

Optional:  Pace Picante Sauce (Made in San Antonio, it says “gluten free” on the bottle.)

Kitchen apparati:

large non-stick frying pan

(more…)

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Christopher’s Five Minute Enchiladas

Posted in Beans, Food Stamp Cuisine, Tex-Mex on October 24, 2010| 3 Comments »

“You need to re-brand”, said my brother.  “Why?”  I asked. “Well, it’s not that cheap, and it’s not how I would do it.”  I asked him what he does for gluten-free.  He said, “I kind of make an enchilada.  Corn tortillas are really cheap.  Also, beans are incredibly cheap.”

(more…)

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Gluten Free Assault Hot Chocolate

Posted in Chocolate, Tex-Mex on August 10, 2010| Leave a Comment »

It’s 100 degrees outside, but inside my little ranchita, it’s slightly too cold.  Yeah, there is a Trane on the roof, but at twenty years old, it kind of does “too-hot-on-the-second-floor” or “too-dang-cold-on-the-first”.   (And,”No, I don’t have dual-zone thermostats,” you pretentious yuppie.)

I’ve been at home for much of the day, finishing what is essentially a very long paper–it’s an appeal on an assault–for someone who is likely to spend a much longer time in a place that is way too hot. *

I’m cold, and the usual caffeine just isn’t cutting it, and I still have to do page numbers, and it’s 6:00 p.m.   In honor of the person for whom the, ahem, paper, was written, I decided to make hot chocolate with cinnamon and red pepper, like they do in Mexico.

This is the thing about chocolate–lots of manufacturers cut their cocoa powder with wheat.  Hershey’s does not, so it’s good for this recipe.

8 tablespoons Hershey’s Cocoa Powder

8 tablespoons sugar

2 cups almond milk

2 cups water

dash of sea salt

sprinkle of crushed red pepper (The one with the girl in the sombrero on the label, from the mexican foods aisle, is cheaper.)

dash of cinnamon (or 1/4 teaspoon, for those of you who actually have measuring spoons)

Kitchen apparati:

1 tablespoon

1 measuring cup

saucepan

small prayer for the downtrodden, preferably in Spanish.

Pour all the ingredients into the pan.  Stir well with the tablespoon.  Heat on medium for about thirty minutes, to give the spices time to infuse.  Let cool for about another thirty minutes.  Count your blessings.

This is particularly good at about midnight on ice.

Cost:  About $3.00 for four servings.

*That would be the TDCJ, not hell.

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