Tag Archives: taco

It’s Not the Heat, It’s the Humidity…and grilled taco pockets

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.

taco pockets 004

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!

taco pockets 002

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.

taco pockets 007

Place on the grill or in the oven for about 18-20 minutes at 425F.

taco pockets 009

I baked these on parchment paper, but found the dough bakes up better on the bare stone.

taco pockets 010

Good thing, since the paper gets scorched on the grill.

taco pockets 018

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...

taco pockets

Here is a batch of plain rolls baked on the bare grill stone:

Paleo Dough (grill) 005a

More variations to come in a Back-to-School Lunches post!

Nightshade-Free (GF/CF) Taco Seasoning

The weekend party food was a Taco Bar.  We are big fans of tacos, but have reactions to gluten, casein and nightshades (tomatoes, peppers, potatoes).  Commercial mixes contain at least one of these – even the organic varieties.  (Chili peppers are a given in Mexican food…)

The solution?  Make our own with a GF/CF/NF seasoning!

I developed this mix sometime last year, and have used this to make taco salad many times.  It’s one of my son’s favorite meals – especially now that we have Tara’s tortilla recipe!

Nightshade-Free (GF/CF) Taco Seasoning

1 tbsp Himalayan Salt
1 tbsp Sugar
1 tbsp Onion Powder
½ tbsp Garlic Powder
1 tbsp Cumin
1 tbsp Coriander
1 tbsp Cilantro
1 tbsp Oregano

All ingredients are dried.  I use the measurements as a ratio, meaning that I buy a spice jar of each ingredient and use the whole jar (or a half, as the case may be).  The result smells and tastes very much like the store-bought seasonings I have used.  If you like a thickening agent in the mix, add arrowroot powder.  Grind/mix in a food processor or high-powered blender to ensure it is uniform and well-combined.

Prepare the same way as commercial mixes: brown a pound of ground beef, add @ 1+ tbsp seasoning (to taste) to 1/2 cup water to dissolve and add to meat.  Simmer for a few minutes to meld flavors (and thicken).  Enjoy!

taco seasoning