Here in Minnesota, we have a saying:
It’s not the heat, it’s the humidity.
And when it gets above 100F, it’s all bad. Hot and sticky as a jungle, with stifling humidity. That means no heating up the house by turning on the oven! The A/C works hard enough.
The boy was begging for Paleo Dough taco pockets. What to do? Grill ’em!
My Weber gas grill has cast iron grates that support a Grill’n’Around baking stone, which enables me to bake on the grill. (The temp control takes a little practice.) I’d made these taco pockets in the oven before this crazy heat wave, so I knew how they were supposed to turn out. Always begin with the end in mind.
First, you need to go get the Paleo Dough recipe from Primal Girl! Mix up a batch.
I use the food processor because it’s faster and less messy than mixing it by hand. My dough is orange due to garnet yams. For some mysterious reason, that formula yields a cheesy flavor that we dairy-free peeps love. Honestly. In the finished product, you will see the slightly doughy center that looks, feels and tastes like cheese. Hallelujah!
Next, make some taco meat. Find a GF/CF/nightshade-free version HERE.
Let it cool. Do not drain the grease – it adds yumminess!
I use a 2oz scoop to portion out the dough. Flatten it into a disk shape, place a (small) spoonful of taco meat in the center and fold up the sides to form a ball.
Place on the grill or in the oven for about 18-20 minutes at 425F.
I baked these on parchment paper, but found the dough bakes up better on the bare stone.
Good thing, since the paper gets scorched on the grill.
These are sooo good! Beware – they are very filling. They will go fast and you will be stuffed!
If you like, you can serve these with a dip – guacamole, salsa or hot sauce. Mmm...
Here is a batch of plain rolls baked on the bare grill stone:
More variations to come in a Back-to-School Lunches post!