Gluten-Free In Fresno: CASA de TAMALES

The next stop on our road trip was Fresno. It was the closest to Sequoia National Park that Chaz felt had the best gluten-free options for me. It was also where he found CASA de TAMALES, a family-owned restaurant making artisan tamales. Everything in the restaurant is gluten-free and the beans and rice are also vegan…which is not normally an option for vegans. There are also several vegan options and vegetarian options. And dessert. We were too full to try the dessert tamales, so maybe next time.

We wound up there late, near closing time, and the staff was very helpful when we ordered. It’s a fast-casual place, so you order at the counter and they bring you the food when it’s ready. I had the Shredded Beef tamale and the Green Tomatillo Chicken tamale along with the Berry Hibiscus Tea. The tamales were absolutely divine. I don’t think I’ve ever had tamales that good before. They were so good, I practically inhaled them.

General Sherman Tree in Sequoia National Park

Kings Canyon and Sequoia National Parks was great. Since I didn’t get to hike Fern Canyon or the Redwoods while we were in Arcata, it felt like a good alternative. However, I didn’t quite comprehend the enormity of the parks on top the distance to and from. The walk to the tree was fairly easy from the regular parking lot – it’s all downhill. The walk back was a challenge for my spoon-limited self. We had to stop many times on the way back up, most places I couldn’t even sit – I had to make do with leaning against something. But, it was all still beautiful.

We were pretty hungry when we finally got out of the park (hours later). It was late and a long way back to Fresno. We both thought it was a great idea to grind on some tamales. It took a while to get to an area with cell reception, but when we did, I discovered that they were already closed for the night. Boo.

Don’t you fret, though, the day we left for L.A., we made sure to stop for our tamale fix. This time around I had the Shredded Beef tamale (again) and the Spinach Artichoke tamale with their famous Sweetie, which is 1/2 Mint Lemonade and 1/2 Berry Hibiscus Tea. The drink may sound weird, but it was tasty and I would get it again. 

If you’re in Fresno and need something gluten-free, go try these tamales. They won’t disappoint.

Taco Salad

Taco Salad

Taco salad is one of my favorite things.  Probably because I love tacos and taco salad is like having tacos on a grander scale.  Tacos are my measurement of a good Mexican restaurant.  Something sadly lacking in the Mid-West (and the upper part of the South).  For me, taco meat should be well seasoned.  And by seasoned I mean full of spices.  Bland taco meat is unforgivable.  Much like the unforgivable curses in the world of Harry Potter.

If I’m unhappy with the tacos I get, I usually say to Chaz, “I make it better.”  He’ll usually nod in agreement.  I think that’s just to placate me though.  I can get pretty opinionated about the Mexican restaurants out here.  Can you blame me?  I lived in North County, Southern California for a few years.  Authentic Mexican food is everywhere.  Visits back to see my best friend would always include Mexican food at some point.  I believe there were a few places she took me where I just sat back and rolled my eyes from sheer joy.   Or maybe I exaggerate.

I used to serve these with tortilla chips, normally made by myself.  I went through the evolution of frying them myself to baking them.  Baking is definitely faster and easier on the feet.  I don’t do tortilla chips much anymore and I didn’t make any this last time.

Since this is one of my first original creations from way back, it has been made many different ways with many different proteins.  Ground beef, ground turkey, ground chicken, chopped chicken, tofu, beans.  So, whatever your preference for your protein, it is doable.  Just note that when using chicken, turkey, beans, or tofu, you will also need to add the step of oiling your pan.   You can also do a half and half of meat and beans if you want to cut back on your meat budget for the week.

Taco Salad – serves 4 -6

1 pound ground beef (or protein of your choice)

1 onion, chopped and divided in half.

1 tablespoon, cumin

1 tablespoon, chili powder

1/8 – 1/4 teaspoon cayenne pepper

salt

1 head lettuce (I used red leaf for the picture), chopped

tomatoes, chopped

avocado, chopped

black olives, sliced (I buy the pre-sliced ones, it saves me time and from eating half the can while slicing them)

Heat a skillet over medium.  Add ground beef and brown.  If you are using other proteins as mentioned above, remember to oil your pan first.   Add salt to taste and then add half the onions.  Stir.  Add in the cumin, chili powder, and cayenne.  Stir occasionally until meat is cooked through.  Remove from heat.  To plate, cover bottom of the plate with lettuce and top with ground beef.  Sprinkle with tomatoes, onions, and black olives.  Add avocado around the edges of your salad.

If you are able to eat cheese or if you are dairy-free and use dairy-free cheeses, you can add it after your ground beef.  In my dairy days, I would used shredded colby jack.  I am not fond of the dairy-free cheese so I don’t bother with it.  I just add more avocado so I get the similar texture from the avocados.

Lazy Sauce

Cut tomatoes around the core to make them easier to seed and chop.

When you think of spaghetti sauce do you think of slaving over a stove for hours stirring your life away?  That’s how I learned to make it.  Slaving in the kitchen for something that turns out amazing.  It’s worth the work if you have the time.  And the patience.  There are days that I don’t have either.  When my Filipino tapeworm rumbles, it must be fed or there is no end to the grumbling.  Add to that the nature of my job being so physical.  Sometimes I don’t want to be in the kitchen forever.  My feet like to rest, too.

These days my sauces for pasta are easy.  Things that won’t take me a long time to do.  Chop, chop, chop, throw in pot.  Or pan.  Stir a few times.  Voila!  Easy.

What makes it even easier is when you have leftovers to use up but don’t know what to do with them.

Tonight, I made a meat sauce chock full of vegetables.  My intention was to just use tomatoes and a zucchini.  That’s all I bought for the sauce.  However, I found myself with half an eggplant that needed to be used or it would end up tossed and some mushrooms that Chaz bought, but didn’t use.  That would be a lot of chopping though.  I didn’t want to do a lot of chopping.  My body is still in recovery from being glutened 4 times in 2 weeks and work has been very busy which

Veggies in the food processor

has added to the physical stress on my body.  I also had an ACE treatment (acupuncture, chiropractic, and energy work) this afternoon.  So the other question was, prep before or after the appointment?

I chose before.  I threw all the produce in the food processor and then added it to the crock pot with the leftover meatloaf.  It didn’t look quite so colorful as before I started the processor, but there was still flavor and lots of nutrients!

This sauce lends itself to using just about anything for a pasta sauce that you might need to use up.  It helps to stretch that dollar.  You can stretch it even more by saving your veggie trimmings in a ziploc bag in the freezer for making broth later.  I like to use carrots in my sauce when I have them.  I don’t normally use eggplant because it does change the color and the taste of the sauce significantly.  I always use tomatoes and garlic, though.  Always.  That is a must.  I’m hoping the tomato plant I bought Sunday will yield some nice tomatoes in the future for more Lazy Sauce.

Lazy Sauce (serves 6)

1/2 leftover gluten-free meatloaf (if you don’t eat meat or want meat that night, use beans)

Pasta with Lazy Sauce

5 tomatoes, seeded

2 cloves garlic, smashed

1 zucchini, 3 inch slices

4 baby bella mushrooms (ends trimmed)

1 handful basil leaves

salt

Process tomatoes, garlic, zucchini, mushrooms, and basil in food processor for about 4 minutes.  Add veggies through the tube if everything won’t fit at one time.  Place the processed produce in a slow cooker on low with the leftover meatloaf (or beans).  Stir after an hour to help break up the meatloaf.  Cook for at least 6 hours on low.   The longer you have it in the slow cooker the more flavor develops and the juicier it becomes.  Add salt about 30  minutes before serving.  Garnish with anything you like.  Fresh herbs, cheese, etc.  For tonight’s dinner, I garnished with Parmesan cheese and Crushed Chili Pepper.