Lately I’ve been obsessed with tacos. Going gluten-free has been pretty easy at home, but dining out is a bit of a challenge. No short ribs because they’re dusted in flour before searing; sushi is a bit complicated unless you bring your own tamari (gluten-free soy sauce); and watching people gobble down a giant bowl of pasta is just not fun. So I’ve latched onto Mexican cuisine. It was already one of my favorite cuisines, but knowing it’s pretty much all naturally gluten-free, so long as the tortilla shells are corn, it’s a no brainer. Though ordering or dining out on tacos a few times a week does add up.
Cider Braised Pork and Butternut Squash Tacos