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Favorite Tex mex sides?


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I'm a Texan at heart so I love all things Tex Mex. the only side I can think of that is in compliance is cilantro lime caulirice or roasted/grilled veggies with a compliant spice blend. What are some other simple sides I could make? (I know guac is easy to make but I am not counting that as a side since it'd be a fat)

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Plantains aren't technically Tex Mex, but they go well with it, so you could bake some plantain chips or make Crispy Plantains with Garlic Sauce.  I do find that plantain anything can easily be food without brakes, so I only buy one or two at a time (or however many you need for your household), just to make sure I don't overdo it. 

 

If you don't want to bother with cooking plantains, you could serve salsa or guac with raw jicama for dipping as a side. I've even seen where people have sliced jicama really thinly and used it to make a "taco" out of their meat and vegetables. 

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Plantains bring memories from my childhood so I could easily over eat them, but they do *almost* fill that chip void that I don't really miss (so is it really a void?) I love dipping crispy plantains in guac but it could easily be food without brakes/mindless eating for me. Maybe I ought to find a Central American recipe that's a good side

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It's more of a condiment, but Mexican escabeche (pickles) is awesome. I like carrots and cauliflower. Just leave out the sugar when making them and probably stick to keeping it in the fridge instead of on the shelf since the sugar helps preserve.

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Mmmmm pickles....

I may also have to dig in my "paleo" cookbooks and see what recipes are compliant. Right now I'm doing mostly prep and possibly testing recipes for my family before committing fully in June. My husband and toddler are the real critics ;)

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It's more of a condiment, but Mexican escabeche (pickles) is awesome. I like carrots and cauliflower. Just leave out the sugar when making them and probably stick to keeping it in the fridge instead of on the shelf since the sugar helps preserve.

 

Sugar isn't needed for a traditional ferment like this. I would put the carrots and cauliflower (and jalapeño, yes?) in a salt brine--make sure they are fully submerged under the brine--throw an airlock on it and let them go for at least a week, maybe three, before putting them in the fridge. If you put them in the fridge right away they will not ferment and will not last much longer than the fresh veggies alone.

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