When I discovered my allergy to onions and garlic, I thought I would have to give up Mexican dishes forever. Then sanity prevailed and I realized that going out for Mexican was out of the question or very limited at the least, however, cooking my own was totally doable! If you have some basic seasonings in your kitchen, you can make flavorful food within any ethnic variety.
I created a shopping list for your convenience.
PACK Salsa, Garlic/Onion Free
Double the batch to have enough for the following recipes!
Ingredients:
- 1 can Garlic/Onion Free Diced Tomatoes Or 1 ½ Cup of Diced Fresh Tomato
- ½ Cup Diced Yellow or Orange Bell Pepper (About ½ A Pepper)
- ½ Cup Diced Fresh Cilantro or More to Taste
- 1 Finely Diced Jalapeno or 1/8 Cup Finely Diced Jarred Pickled Jalapeno
- 1 tsp Healthy Salt (Himalayan Or Sea Salt)
- 1 tsp Organic Unprocessed Sugar or Coconut Sugar
- 1 Lime, Juiced
Directions:
Step 1 and Done: Combine all ingredients in a bowl with a lid and refrigerate.
It is delicious right away or after a few hours when the ingredients marry. Enjoy with tortilla chips or as a topping with your favorite taco recipe. It will not last long so no worries about shelf life!
PACK Guacamole, Garlic/Onion Free
Ingredients:
- 2 Ripe Avocados
- ½ Cup PACK’s Salsa
- Salt and Pepper to Taste
Directions:
Step 1: Remove seed from avocado and scrape out flesh into a bowl. Smash with a fork until smooth.
Step 2: Add salsa and stir until fully combined. Add salt and pepper to taste.
PACK Black Bean Side Dish,
Garlic/Onion Free
Ingredients:
- 1 Can Black Beans
- 1 tsp Oregano
- ½ tsp Healthy Salt (Himalayan or Sea Salt)
- ¼ Cup of PACK’s Salsa
Directions:
Step 1: Add all ingredients to a small saucepan and cook over a medium heat until it boils. Reduce heat and let simmer 20 minutes until it thickens. Stir frequently so it does not burn or stick.
Add to your favorite Mexican/Spanish meal or as a topping for nachos!
PACK Taco Seasoned Meat,
Garlic/Onion Free
Ingredients:
- ½ Cup Minced Celery (2-3 Stalks in The Food Chopper/Processor or Blender)
- ¼ Cup Minced Carrot (1 Small Carrot Or 2-3 Baby Carrots in The Food Chopper or Blender) can Combine with The Celery in the Food Processor.
- 1 Tbsp Paprika
- 1 tsp Cumin
- ½ tsp Healthy Salt (Himalayan or Sea Salt)
- ½ tsp Black Pepper
- ¼ tsp Cayenne Pepper (⅛ tsp if spice sensitive)
- 1lb Ground Meat or Meat Substitute
Directions:
Step 1: Spray a frying pan with a healthy oil of your choice. Sauté the celery and carrots for a few minutes until soft.
Step 2: Add the ground meat or meat substitute of your choice and the remaining ingredients listed above and cook until browned. Stir until all are combined and flavorful.
Step 3: Serve with your favorite taco shell, wrap or on a salad.
Chicken Mole
Ingredients:
- 1 Tbsp Vegetable Oil (I prefer avocado oil)
- 2 lbs of Boneless Skinless Chicken Cut into Large Chunks (Breasts, Thighs or Both)
- 1 Bay Leaf
- ¼ tsp Black Pepper
- ¼ tsp Cayenne Pepper (⅛ t if spice sensitive)
- ½ tsp Paprika
- ½ tsp Ground Cloves
- ½ tsp Ground Cinnamon
- 1 Cup of Minced Celery and Carrots
- 1 can 14.5 oz. Diced Tomatoes
- 2 tsp Brown Sugar
- 1 Cup Chicken Broth
- ¼ Cup Dark Chocolate Chips
- ¼ Cup Raisins
Directions:
Step 1: Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook the chicken pieces in the hot oil until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium, and stir in the bay leaf, black pepper, cayenne pepper, paprika, cloves, and cinnamon until fragrant, about 30 seconds. Add the minced celery and carrot cook and stir until the celery and carrot has softened, about 5 minutes.
Step 2: Stir in the tomatoes, brown sugar, and chicken broth, and bring to a simmer over medium-high heat. Once simmering, stir in the raisins and chocolate chips. Cook an additional 5 mins.
Step 3: Remove mixture from heat. Find, remove and reserve the Bay Leaf. Using a submersion blender or pour into a food processor, blend mixture until smooth. Return to heat and add chicken and bay leaf. Simmer 10-15 minutes. Remove bay leaf and serve over rice.
