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  • Mexican Primal?

    This morning I thought to myself that I'd pull out the green chile enchilada sauce and make some primal, non-tortilla chicken enchiladas. Then I looked at the ingredients on the can: Corn syrup solids, soybean oil, modified food starch, hydrolyzed corn protein, etc... I don't even full understand what being primal means since I'm only a week into the 30 day challenge but holy crap, none of that sounded primal at all.

    I'm saddened because that was my favorite enchilada sauce. Now I'm worried there aren't any mexican-esque recipes that are primal because masa is such a big part of the culture. Prove me wrong? ;_;
    Doing the Primal 30 Day Challenge since August 8th, 2011!




  • #2
    i am new to eating primal too... although i did atkiins back in the day... i would think carne asada would be a good primal mexican dish... fish tacos... without the taco shell... put it on romaine lettuce... mexican shrimp cocktail... or fajitas would be good too.. i am a novice so these may be way off base...
    "our business in life is not to
    get ahead of others,
    but to get ahead of ourselves...
    to break our own records,
    to outstrip our yesterday
    by our today"

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    • #3
      Mexican can be primal too!

      Primal Mexican foods...

      Salsas you make yourself the easiest being perhaps pico de gallo: just cut up tomato, onion, serrano chile, and cilantro. Douse with lime and season with salt. I like to add cucumber to mine.

      Guacamole...mash avocado with whatever: cilantro, tomato, chile, onion

      Mexican style eggs dishes--huevos con jamon (ham), huevos con tocino (bacon), con chorizo, a la mexicana (with cooked serrano chile, tomato, and onion)

      Mexican seafood...shrimp, fillet of fish, or octopus cooked in any of the standard styles--a la mantaquila (in butter), al mojo de ajo (garlicy), a la diabla (with hot chile)

      And it goes on and on...chicken or pork tinga, carne asada, chicarron (pork rinds!), cactus salad. The cookbooks of Diane Kennedy might give you some authentic inspiration.

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      • #4
        Carnitas!! Fajitas!! and the already mentioned yumminess!!
        Karin


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        What am I doing? Depends on the day.

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        • #5
          Prove me wrong?
          NO! However, I can help you explore and learn.

          Masa is crazy important, if it weren't for corn, you probably wouldn't have many mestizos, let alone mexicans. So, since it is food I grew up with, it's hard to go to a taqueria and not get a good mess of tacos, and such.

          First, look at replacements. We're not in a feast or famine world. When eating a taco, we can replace the tortilla with some butter lettuce and not worry about dying of starvation.

          Now, look at real mexican food, not the fresh mex crap you get. Burritos are not mexican. Tacos with 4" corn tortillas are.

          Puerco pibil, pork mixed with a marinade, braised in banana leaves, served with onions, tomatos, lettuce, rice, beans. replace the rice and beans, and totally primal. Mole poblano! Replace the peanut butter with another nut butter, and primal enough, especially if you use a 90%+ chocolate. (Spaniards added sugar to chocolate, not mexicans.)

          Some primal stuff -
          caldo de gallina
          Caldo de res
          most rellenos
          pico de gallo
          most "enchilada" style sauces, such as the tomatillo and pepper sauce for chili verde.

          anticuchos such as cumin dusted and roasted beef heart, or even some plantains.

          One question I do have though - just how "primal" is yucca?
          Last edited by davem; 08-15-2011, 10:27 AM.
          My Fitday public journal.
          Me vs. Russian Boar, hunt is on Aug. 20th. WHAT'S MORE PRIMAL THAN THAT?!
          Recently survived Warrior Dash, New England.
          Game Developer, ex-Chef, long time Fatbody.

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          • #6
            Originally posted by davem View Post
            N

            Now, look at real mexican food, not the fresh mex crap you get. Burritos are not mexican. Tacos with 4" corn tortillas are.
            And that's just what I do! Sat nite I had shredded beef tacos with small corn tortillas.. loaded those babies up with pico, shredded lettuce and bit of cheese.. YUM! I ate the first one and the ate half the second one and then ate the inside with a fork.. so really, I only had 1.5 corn tortillas.. not bad! That was my only non primal thing of the day and I'd only had and egg and veggie scramble.. Not going to sweat it

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            • #7
              i luv corn tortillas. it was pretty much the hardest thing for me to part with & i can't keep them in the house b/c i would snack on them too much. But occasionally like maybe quarterly, i'll make chicken enchiladas with them & oooh it's so good.

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              • #8
                I've found personally, even though I'm not very grain friendly, I get crazy arthritis problems, a little bit of fresh corn seems fine, and a couple handmade tortillas with a cauldron of soup is tolerated just fine.

                I think it will be my go to for endurance activities.
                My Fitday public journal.
                Me vs. Russian Boar, hunt is on Aug. 20th. WHAT'S MORE PRIMAL THAN THAT?!
                Recently survived Warrior Dash, New England.
                Game Developer, ex-Chef, long time Fatbody.

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                • #9
                  Sometimes I make dishes that aren't necessarily from a certain cuisine, but use those flavors. For instance, I rubbed some chicken breast in chipotle powder, salt, cumin, and paprika then cooked it on the stove in lard. Topped it with cheddar cheese, homemade guac, and homemade habanero salsa.

                  I also make an "enchilada" casserole with a cheese "crust" and layers of meet and cheese and veggies (tomato, onion, garlic, green peppers) and smothered in primal approved red enchilada sauce. Maybe you'll get more ideas by thinking this way too.

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                  • #10
                    Recipe burgled from Simple Recipes

                    Ingredients
                    2 Tbsp vegetable oil (skip that crap and use coconut oil instead)
                    1 medium onion, chopped, about 1 cup
                    1-2 jalapeno chiles, seeded, minced
                    3 garlic cloves, thinly sliced
                    1 lb tomatillos, chopped
                    Salt
                    1/2 cup clam juice OR 1/4 cup water*
                    1 lb shrimp, cleaned, deveined
                    1 cup Cotija queso seco cheese (can substitute feta)
                    1/4 cup chopped cilantro
                    Lime juice
                    Black pepper
                    An oven-proof sauté pan or cast iron pan
                    *One time we made this we used tequila instead of clam juice, it was good too!

                    Method
                    1 Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.

                    2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.

                    3 Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.

                    4 Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.

                    If you are not eating dairy leave out the cheese (though the cheese is awesome), if you do not eat nightshades...well, I guess a tomatillo is a nightshade and you are just sh*t out of luck

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                    • #11
                      You can also substitute egg crepes for corn tortillas. They're a PITA to make but if you get them right, oh so worth it.
                      Georgette

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                      • #12
                        Well, as buckwheat is a seed you could make traditional Bittany crepes, instead of fiddling with egg crepes.
                        My Fitday public journal.
                        Me vs. Russian Boar, hunt is on Aug. 20th. WHAT'S MORE PRIMAL THAN THAT?!
                        Recently survived Warrior Dash, New England.
                        Game Developer, ex-Chef, long time Fatbody.

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                        • #13
                          Stuffed poblanos are a good option (stuff with meat and spices, add cheese if you do dairy). Homemade salsas are great (taste better than anything with high fructose corn syrup or other junk that you'll find commerically and easy to make). Taco salads with no chips - yum.

                          For me, CUMIN is the magic in Mexican along with the various chilis and chili powders. It'll take you a long, long way.
                          Life is short: Void the warranty.

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                          • #14
                            One of my favorite recipies is slow-cooker pork with green salsa. It's exactly what it says. Stewing pork with a couple of cups of green salsa poured over it and left cooking in a crock pot.

                            For my wrapped anything I like using cabbage leaves. I remove them off the head, boil, drop in the cold water, cut off the thick 'vein' and voila - the perfect wrapping material.

                            Fresh salsas are absolutely perfect with shrimps and salmon.

                            Gaucamole is awsome with boiled eggs (or devilled).

                            Mexicain quick pickles from radishes and cucumbers are perfectly primal, as well as broiled cabbages (and the can be topped with mozzarella if you are 'in' with dairy).

                            You can eat your stuff in a tortilla/taco, just leave most tortilla behind.

                            I read this book about cooking fresh Mexicain cuisine, and real mexicain is somewhat different from the disgusting mix of cheap cheese, refried beans and rice in a wheat torilla....

                            Green beans that are not forbidden, but restricted, can be used in place of dried legumes in chillis & similar dishes.
                            My Journal: http://www.marksdailyapple.com/forum/thread57916.html
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                            • #15
                              Lots of great ideas! Personally, when I learned about primal, I drew a line in the sand. I am not completely giving up corn, rice, dairy, beans or potatoes. My attitude was, and is, if that isn't primal, screw primal.

                              I eat a few corn tortillas and some beans and rice every week. I eat lots of potatoes and have dairy every day. Primal, or whatever you want to call what I do, has worked well. However, when you are starting out, you may want to go strict. Some people need to. Others of us do better taking it slowly.

                              I grew up on Tex-Mex, actually Cal-Mex since I am from California. So I don't react very positively towards anti-Tex-Mex snottiness. But whatever floats your boat. My post about Tex-Mex.
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