Shredded beef tacos, guacamole and margarita recipes that are simple and gluten-free

If you do not know where to go out to eat gluten-free Mexican Cuisine, or you just want to economize, try making it homemade. It is relatively easy and you can be in control of the ingredients.  Not to mention, that what you would spend out at a restaurant on one meal may be what you would spend for a dinner, and some really great left-over's. 


Shredded Beef Tacos


1 organic beef roast (ask your butcher for the best cut)
1 onion, sliced
1 head of garlic, finely minced
salt and pepper to taste
1 to 2 teaspoon oregano
1 to 2 teaspoon cumin
1 to 2 teaspoon chili pepper
1 teaspoon chilies
4 cups of beef broth
1 12 oz. can of crushed tomatoes
olive oil, enough to coat bottom of Dutch oven

Season roast. Heat Dutch oven, and add oil. Brown roast on all sides in Dutch oven. About 5 minutes on each side. Remove roast from Dutch oven and add onions and cook until translucent. Add garlic and cook for about 3 minutes more. Return roast to Dutch oven and add broth and tomatoes. Cover and cook at 300 degrees for 4 to 6 hours. Remove roast from Dutch oven and allow to cool. When cooled shred the roast with two forks. Return to liquid.

Serve with warmed corn tortillas, shredded cheese, chopped lettuce, chopped tomatoes, chopped onions, pico de gallo, chopped avocadoes, salsa, and sour cream.

Pico de Gallo

 2 to 4 tomatoes, chopped

½ red onion, chopped

¼ cilantro bunch, chopped

1 jalapeño, chopped

Combine all ingredients.

Guacamole
4 ripe avocadoes

½ small red onion, finely chopped

1 small tomato, finely chopped
¼ cilantro bunch, chopped
1 small lime, squeezed
1 clove garlic, finely grated (micro plane)
*optional: 2 tbsp. salsa, or hot sauce
Salt and pepper to taste

Halve the avocadoes, and using a knife score the avocado into bite sized pieces. Squeeze lime juice on the avocado so that it does not turn black. Add other ingredients and gently combine. To store place one avocado pit in the center; this will prevent the guacamole from blackening. Place a sprig of cilantro on the top of the guacamole. Serve with warm corn tortilla chips.

Margaritas Basic

Limeade concentrate 2 oz. (shots)

Triple sec ½ oz. (shot)

Tequila 1 oz. (shot)

Lime, fresh squeezed, and a thin slice for garnish
*optional: Margarita salt to garnish margarita glass

Note: 1 oz. equals 1 shot. For flavored margarita 2 oz. of juice or fresh fruit, and ½ oz. Rose’s limeade.