Black Beans

1 medium onion
1 can black beans, rinsed and drained(or use 2 cups fresh cooked beans)
1 clove garlic, minced
2 TBSP cilantro
1/4 tsp cayane
salt and pepper to taste
1/2 C. chicken stock
1. rough chop onion. carmalize onion(coat the onion with a bit of oil, and cook on low heat for 30-45 minutes)
2. add remaining ingredients to pan, turn heat to medium, and bring to a boil. reduce heat to med-low and simmer for 5 minutes.


Puerco Pibil

This recipe comes from the special features of Once Upon a Time in Mexico. The dish is also found under the name Cochinita Pibil. But I’ll call it Puerco Pibil, as puerco refers to pork, while cochinita is a whole suckling pig. The cut of meat we will use is pork butt( a cut from the shoulder, the other shoulder cut is picnic). You’ll want a spice grinder for this, or be prepared to put a lot of elbow grease into using a mortar and pestle. I use a coffee grinder to grind mine, just don’t use the same one you use for coffee, unless you want everything to taste weird.

I find this recipe super simple to make, it only take a little planning ahead. as you need to start it the night before, and then pop it in the oven 4 hours before you want to eat. which works perfectly for me, since I am usually pretty awful about timing things to get done when I have guests over to eat.
5 lb pork butt
1/3 C. annato seeds
2 tsp. cumin seeds
1 TBSP Whole black pepper
1/2 tsp. whole cloves
8 Allspice berries
1/2 C. orange juice
1 C. lemon juice
1/2 C. white vinegar
1 shot(1.5oz) jose cuervo tequila(it is listed as gluten free on their website)
8 cloves garlic
2 TBSP salt
1-2 Hot peppers with or without seeds(optional)…originally recommended is 2 habanero peppers with seeds removed.
banana leaves(cooler, but really pretty optional)
1. Grind spices(annato, cumin, pepper, cloves and allspice)
2. in blender place other wet and dry ingredients(minus meat and banana leaves). add ground spices and blend.
3. cut meat into 2 inch chunks. pour marinade over meat and marinade 8-12 hours.
4. preheat oven to 325 degrees.
5. wrap meat in banana leaves in an 8x13inch baking dish. and to make sure no steam escapes put a little aluminum foil over the top. or just use aluminum foil over the top making sure to cover tightly.
6. bake for 4 hours.

Beef Enchiladas

beef enchiladas
1 lb ground beef
1 28oz can gluten free enchilada sauce
1 large (6oz) can olives
12 corn tortillas
2 cups jack, or mozzarella cheese.
1. brown ground beef. and fry tortillas in a little bit of oil( do not microwave, fry in skillet with a little oil. they will turn out soft and pliable.
2. mix ground beef, half cheese, half the olives and half a cup of enchilada sauce
3. spoon mixture onto tortillas and wrap. place the seam down in a large baking dish.
4. pour rest of enchilada sauce over the top and place the cheese and rest of olives on top.
5. bake at 375 for 15 to 20 minutes

Fish Tacos

ok, and here are the fish tacos to go with the previous two posts of the stuff to go on them. I might be posting one more fish recipe soon too, no idea what it would be though, but I’ve still got a pound of fish left to use up. well, who knows, I’ll think of something.
1lb fish
8 corn tortillas
shredded cabbage
1 batch fresh salsa
1 batch mexican creme
1/4 cup cilantro
1 cup buttermilk
1 Tbsp hot sauce
1 tsp salt
1 1/2 tsp lime juice
1.marinade fish for an hour or two
flour coating
3/4 cup gluten free flour mix
1/4 cup corn starch
1 tsp salt
1. Dredge marinated fish in flour mixture
2.deep fry till golden brown at 350degrees. about 4 minutes.

In skillet with small amount of oil(1 Tbsp) or butter on medium-high heat, fry each side of corn tortillas until it bubbles and becomes pliable.

And finally, make your tacos.


2 (14.5oz)can diced tomatoes
4 (8oz)can tomato sauce
2 c. water
½ c. distilled white vinegar
1 tsp. crushed red pepper(more or less to taste)
1 large onion (diced)
2 tsp. salt
1 tsp. garlic powder
1 can corn
1 can black beans (drained and rinsed)
1. put all ingredients in large pan and bring to a boil
2. reduce heat to low and simmer for 30minutes or until thickened
3. remove from heat and allow to cool
4. store in airtight jars refrigerated until ready to use.