God made man to eat wheat. That’s what I used to say … well, maybe not out loud, because I’m a polite Midwesterner. But I definitely thought it. We’ve been eating wheat since the Holocene climatic optimum! Over time, I’ve come to realize that “man” is not an inclusive term (even though I still suspect that in the sentence, “Hey man, that’s some serious weed,” it is) and that it’s wrong to project my cis-grainedness onto others. That’s the backstory behind this gluten-free taco night.
Things To Make:
1. Refried Beans with Cotija Crumble
Although you might be surprised to find “fantastic” and “beans” back to back, these are fantastic beans. In addition to being delicious, they can be made days in advance, but if you’re intending to do all of this day-of, start the beans in the morning. Click here for the fantastic refried beans recipe.
2. Blackberry Margarita Punch #528106
It’s said that a Mayan priest perfected this recipe by trying a new version every day for over 1000 years. What a testament to the preservative properties of alcohol!
As I served this punch to my guests, every one of them said, “Woah, this is strong.” And to each person who said that, I suggested cutting it with simple syrup or more ginger beer. “Oh no! I like it just as it is,” is what they all said. I modeled this punch after one I found on Yummly. It tastes like it belongs in the margarita family, but not by bloodline … it is to margaritas what that super-interesting woman one of your cousins married is to your relatives at large. You can complete the recipe through Step 1 weeks in advance.
Ingredients for about 12 four-oz. drinks, serving 6
16 oz. tequila
¼ cup cassis
¼ cup homemade limeade concentrate
Ice
24 oz. ginger beer, chilled
12 oz. seltzer, chilled
Blackberries, for garnish
How To Do It:
- Stir together tequila, cassis, and limeade in a container that can be sealed and refrigerated. Chill.
- Divide half of the tequila mixture among 6 ice-filled rocks glasses. Top off with 2 parts ginger beer to 1 part seltzer. Stir gently. Garnish with blackberries.
- Repeat for second round.
Notes:
- If you want to be scientific about it: 5 oz. ice per glass, plus 1⅝ oz. tequila mixture, 2 oz. ginger beer, and 1 oz. seltzer.
- The type of ginger beer matters. You want something crafty, spicy, biting, and interesting. Do not substitute ginger ale.
3. Raspberries and Cheese
I know of no other dessert quite like this. It’s best made in small, individual portions. If you have the first two recipes pre-made, you could start here in the morning, or as late as three hours before dinner. Click here for the raspberries and cheese recipe.
4. Tacos Norteños
You can be sure that everyone’s going to love this, if by “everyone” you don’t mean Hindu Brahmins, many Buddhists, and vegetarians … and even if you don’t – or perhaps especially if you don’t – you should really re-think the way you sling around words like “everyone.” Even if you’re one of those journalists or politicians who feels like they have to go on TV and tell us what “America” wants or thinks, in which case I’m sure “everyone” is one of your favorite weaponized words, please stop it. So, let me start over: if you eat meat, you’re going to go full-carnivore for this taco! It’s amazing! And if you don’t eat meat, it’d be cool if I made sure the beans were vegetarian, so you could make yourself a bean burrito – and that is no second prize, because as I told you, these beans are fantastic! (And I did, so I guess it is cool.)
I recommend starting in on the Tacos Norteños no less than two hours before you plan to eat dinner. Once finished, you can keep it in a warm oven until the time comes. Click here for the taco recipe.
5. Corn Tortillas
I have nothing to add to the making of a corn tortilla. See The Kitchn for a good recipe; I got tons of serious compliments on them. Plan to make these once your guests are there and drinking cocktails. They’ll be impressed, especially if you use a tortilla press.
Things To Get:
- Extra Cheese for quesos, in case anyone wants one, because quesos made with homemade tortillas are a-maz-ing.
- Limes
- Salsa
- Taco sauce: not for tacos, but in case of quesadilla or bean burrito
- Gluten-free (corn) nacho chips
- Dinner napkins
- Mixers
If your friends ask if they can bring something, tell’m, “Guac” and/or “Southwest Salad.”
Gluten-Free Taco Night
Don’t bother the internet by asking it who said the Mayan priest thing. I said it. After three glasses of punch. Credit for images on this page: Make It Like a Man! This content was not solicited by anyone, nor was it written in exchange for anything.
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Everything looks wonderful! I like to buy tortillas that are a white corn and wheat combination. Best of both worlds.
Mimi recently posted…Soups de Lentilles
That’s interesting – I’ve been experimenting with trying to make a wheat/corn tortilla, but I can’t seem to get it right. Any guesses at how they’re made?
I make a mean taco and beans myself, in-laws are coming for dinner good, all those years spent in exile down in Oklahoma I guess, but tequila and cassis… and ginger beer! I doff my cap. I love all those separately but now… on the must try list now, my friend.
I hope you like it!
I am a loyal fan of all things legumes, but you know what? I still haven’t tried the refried beans!!! TIme to change that! One thing I love about summer is that abundance of berries available with reasonable price…that cheese with raspberries looks marvelous..and awesome gf taco too.
Angie@Angie’s Recipes recently posted…Heart-shaped Purple Cabbage Salad with Chickpea Tofu
Well, if you do try refried beans, try these. They’re really good.
Jeff, I think I might be the only one of your guests who wouldn’t say “Woah, this is strong” to your Blackberry Margarita Punch. And would hold out his empty glass for more. It’s in us Scottish people to not offend anyone’s alcoholic drinks you see. 🙂
I guess I now have one more reason to visit Scotland!
So there was no Mayan priest? At all? I feel like that story has to be true…after all, I read it on the internet and everything on the internet is true. Either way, I’m all over this menu! You’ve got some lucky friends as this is my kind of way to celebrate. Those tacos wouldn’t last 3 seconds once I got in the room!
David @ Spiced recently posted…Mediterranean Meatball Kabobs
When they finally invent a transporter beam, we are going to have some awesome parties.
Jeff, if you come over here and ask for a corn tortilla you’ll get a corn flour and wheat flour flatbread. Masa Harina is almost non-existent here. So here’s the Swedish recipe;
Tortilladeg (dough)
3 dl (1.25 cups) majsmjöl (Corn flour, not Masa Harina)
2 dl (.85 cups) vetemjöl (Wheat flour)
1/2 msk olja (1/2 tablespoon oil of choice)
4/5 tsk (tsp) salt
2 1/2 dl (1 cup) vatten (water)
I fear that the Blackberry Margarita punch could cause brain damage in Sweden……
Mmm! Thank you so much for the recipe! I’ll give it a whirl. The blackberry margarita, if you simply cut it with more and more ginger beer, would still be very tasty.
The beans do seem fantastic and of course, tacos are my “desert island” food so I know I’ll love these (also on that desert island I hope there will cocktails that make me say, “Woah, that’s strong’). GREG
In that case, I’d be fine if we both got stranded on the same island.
I’ve always found corn tortillas to be a bit heavy but your glowing reco for a recipe may indeed convert me! What a fabulous night of camaraderie and food. I’ll take a second portion of that drink, man! 😉
Eva Taylor recently posted…Black Forest Cake
I went with corn to keep it gluten free, but wheat tortillas are my preference.
A wonderful cocktail, tacos, and refried beans all in one post! You just won the interwebs. 🙂 Good stuff — thanks.
John / Kitchen Riffs recently posted…Roast Green Beans with (or without) Garlic
I won! I won!
I have a feeling, I would like Mexican food wayyyy more if I could eat cheese! Damnnnn ittt!!! That being said, I do love me some meat fajitas and sexy guac!!
GiGi Eats recently posted…Packing My Bags For More Adventures To Add To My YouTube Trailer
Arg, Gigi! I bet you would! But I think you might like these cheese-less tacos!
It must be taco season. This is the second taco post I’ve read this morning–AND we’ve been eating tacos here at home all week. Not surprising, I guess. Tacos are so easy and versatile, a bit like pasta they go with whatever accompaniment you’re in the mood for. And everyone seems to love them.
Frank recently posted…Coste di bieta gratinate (Gratinéed Swiss Chard Stems)
Making your own tacos is a labor of love, but I’m not convinced I can do better than the commercial ones. Now the women who work in the taquerias in California — that’s another story, not me.
best… mae at maefood.blogspot.com
Boy would I like to be a guest when you serve this meal again. I love food like this as I grew up in Texas…my friends, well they don’t understand my tastes for Mexican and Southwestern. 🙂
Karen (Back Road Journal) recently posted…New England Post Cards / Favorite Photos