Tuesday, March 4, 2014

Oops, The Homemade Taco Seasoning Recipe

I hear a crash in the kitchen followed by a few oaths.

What was that?
Remember that seasoning that I was talking about?
Yeah, what happened?
It's now inside the stove.
Oh Crap.  Now what?  Can you recover it?
Nope, it really is all over the place...

That's the short version of the story.   We were making a Taco Pie for dinner.   One of those boxes that you get with a big named company and all the fixings, just add meat.

Ok they're a ripoff for what you're getting so it gave us pause to think about how to do it ourselves.   I'll give you the complete story for that at some later date, probably tomorrow if the camera has the pictures still.

These boxes have a couple tortillas, a packet of seasoning, and instructions.   You can add any kind of meat or if you are a vegetarian you can add tofu or a meat substitute.   I'm actually looking forward to trying it with a substitute and grabbing the ingredients off the shelf at the supermarket.

The seasoning in the packet had way too much salt.  I don't really like salty foods, and if you read my recipes, you will notice that most of those recipes are lower in salt.  While I don't need to watch my intake, I don't like having a meal and then pouring a gallon of water down my gullet in order to get back in balance.

So this is an upgrade to the normal recipe that I'll get around to later.

You will note that there is ZERO added salt.  You just don't need the stuff.  There's plenty in the cheeses that we Yanks think need to be in Mexican cuisine.  It's really Tex Mex and Texas is a truly strange place anyway.

So here's the recipe for the spice packet.  The Flour is a common thickener.  It looked strange to me, but I'm from the Philadelphia area, so what do I know, right?

  • 2 Tablespoons flour
  • 2 Tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1/2 teaspoons onion powder
  • 1/2 teaspoons garlic powder
  • 1/4 teaspoons cayenne pepper
Mix all ingredients in a cup or a bowl and use as you would any other taco seasoning. 
The flour may be omitted if you are not using it for a sauce.

At this level of spice, the resulting meal was warm and savory, not what I personally would call Hot and I'm not a fan of very hot foods.

One other thing, the leftovers the next day were even better than the day of cooking.  Typical spicy meal, the spices are better when they have a bit of time to "meld".

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