Tapioca Flour, Corn Meal, Queso Fresco, Feta Cheese (Gluten Free) Yield: 1 Dozen Pandebonos 2 cups tapioca flour (also known as, cassava, mandioca or yucca flour) 2 tablespoon pre-cooked corn meal (to make arepas ) 1 teaspoon baking powder 2 teaspoon brown sugar 1 teaspoon kosher salt 2 cups queso fresco (402 grams) 1 cup crumbled feta cheese (201 grams/ 8oz) 8 tablespoon butter (softened) 2 large eggs (Click on images to order ingredients from Amazon) Pre-heat oven at 425ºF/220ºC (Results differ if a small oven is used) 1. In a bowl add tapioca flour, pre-cooked cornmeal, baking powder, sugar and salt. Mix all dry ingredients well. 2. In a food processor add the queso fresco and feta cheese. Pulse until grated. 3. Add butter and egg to grated cheese mix in the food processor and pulse a few seconds until all ingredients are mixed into a soft paste. 4. Incorporate the dry ingredients mix into
Ground Turkey Breast, Guacamole, Spicy Cucumbers, Pickled Onions, Red & Green peppers, Radishes Yield: 12 Tacos Ingredients: 12 taco shells 1 pound ground turkey breast 1 teaspoon ground cumin 1 teaspoon smoked paprika 1 teaspoon salt 1 teaspoon pepper 1/2 cup water 2 tablespoons vegetable oil 2 tablespoons minced garlic 1 red bell pepper 1 green bell pepper 6 radishes (Click on images to order ingredients from Amazon) Guacamole: 4 avocados 1/4 cup chopped cilantro 2 limes 1 tablespoon nutritional yeast 2 tablespoon light olive oil Sea salt, as needed Spicy Cucumbers: 2 english cucumber (thinly sliced) 1/2 cup rice vinegar cayenne pepper (optional) Sea salt, as needed Pickled Onions: 1 red onion 1/2 cup apple cider vinegar Suggested Cooking Equipment to Prepare this Recipe:
