Today I received my box full of ….. gluten free Mexican goodies: Totopos (Corn Chips), Tostaditas (Deep Fried Tortillas), White Corn Tortillas, Blue Totopos (Corn Chips). It is almost three years since I launched my blog so upon opening my box full of gluten free Mexican goodies from El Cielo, I reflected back to our first box full of gluten free goodies and my first blog post.
My blog was inspired by my friend Mandy’s gluten free box full of goodies she sent my son when he was first diagnosed. And my blog became my box full of…. gluten free goodies: recipes, experiences, products, travel tips and short cuts.
So today’s share is El Cielo’s range of gluten free Mexican foods.
While we generally make do with supermarket corn chips and tortillas my ‘regular eating son’ recently talked about the Tostaditas I had purchased in Melbourne at Casa Iberica . Cooked in Rice Bran oil, these tostaditas were crisp and crunchy and memorable. I promised that I would ‘look around’ and see what I could find. I contacted Latin Taste the makers of the tostaditas and they referred me to El Cielo and their on-line shop . If you live in Melbourne you can go to their pick up points in Port Melbourne or South Melbourne. Take a look also at their recipes. Mexican lasagne made with tortillas is a great concept and the Mexican Rice recipe took me back to my childhood and my mother’s ‘Garlic Rice’.
With a marinated pork shoulder basted and resting in the fridge to go in the slow cooker for dinner tonight, I know that the stars have been aligned and now we can have not only pulled pork but pulled pork on crisp and crunchy tostaditas.
1 cup polenta
2/3 cup GF plain flour
½ teaspoon salt
1 teaspoon GF baking powder
½ cup cold water
¼ cup olive oil
1 teaspoon sea salt
- Preheat oven to 200 /180 fan forced. Combine polenta, flour, salt and baking powder in a bowl. Add oil and ½ cup cold water. Stir to combine.
- Divide dough into 2 balls. Using a rolling pin, roll 1 ball between sheets of baking paper until 1 mm thick (37 cm x 28 cm). Sprinkle with sea salt. Cover with baking paper. Re-roll lightly to press in salt. Remove top sheet of paper.
- Lie paper and dough onto a baking tray. Using a metal ruler, mark dough into 5 cm triangles. Repeat with second dough ball.
- Bake, 1 tray at a time for 15 – 18 minutes or until golden and crisp. Cool on trays. Break into triangles.
I blitzed the polenta with a stick blender to get a finer grain.
Use a scone cutter for a different shape.
Next time I might sprinkle finely grated Parmesan cheese and then re-roll.
I am always on the lookout for gluten free food that looks “normal” as this is one of the criteria my teenager considers to be important.
These chips in a tube fit the criteria and they are also taste normal, another criteria.
Select is a Woolworths Supermarket product and this product comes in four flavours.
Handy to throw in the bag for that sleep over or camping or just to eat while watching television.
They are made from potatoes, tapioca flour and corn oil and flavourings and are like a chip cross corn chip.