Some of you may have seen our post on Guisados, in our opinion the best taqueria in Los Angeles. Not only do they hand-make their corn tortillas, but their taco fillings are delicious stews that have been slow-cooked with a variety of spices, meats, peppers and vegetables. In honor of Cinco de Mayo, Guisados generously shared their recipe for their Chicken Tinga, a smokey, spicy preparation of shredded chicken and smoked jalapeños, and one of their most popular tacos. It’s a surprisingly simple recipe – give it a try and let us know how it turned out!
Don’t misread the title of this post – I mean BEST TACOS IN LA, not qualified by any diet or ‘free-from’. They just happen to be gluten-free. When I discovered Guisados, it redefined my taco standards. I’m not exaggerating. Whereas most taco joints slap some spiced grilled meats into a pre-made tortilla (and don’t get me wrong, some of those can be quite yummy), Guisados is a totally different story. They make their tortillas from scratch from just high quality non-GMO corn and lime juice, then each location hand-presses them and cooks them right there on the spot, as you’re placing your order. The result is a thicker, slightly cakey and flavorful tortilla that bears little resemblance to its thin elastic store-bought counterpart.
Ever need an easy dinner or lunch recipe that tastes amazing? Cooking in a slow cooker is the magic tool that will allow you to do that! All you really need to do is dump your ingredients in, turn on the slow cooker, go about your day, then come back to a delicious, complex dish that tastes like you’ve been slaving away for hours. The beauty of cooking with meat in a slow cooker is that the meat breaks down and absorbs the flavor of all the delicious spices you put in with it, and then you can be creative with how you serve the final product – over quinoa, rice or pasta. In a sloppy joe. Or in this case, in a taco (in a corn tortilla for the gluten-free of course :))