Sunday, April 29, 2007

DIY Taco Seasoning

Perfect for Taco Salad, Tacos and other dishes

Single Serving (about 3 Tablespoons)
1 tablespoon chili powder
1 and 1/2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 pinch unsweetened cocoa powder
1 teaspoon brown sugar
3/4 teaspoon salt
1 teaspoon black pepper

Make in bulk and store in glass jar  (enough to season 8 pounds of meat)
1/2 cup chili powder
1/4 cup cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
2 teaspoons dried oregano
1 tablespoon and 1 teaspoon paprika
3/4 teaspoons unsweetened cocoa powder
2 Tablespoons and 2 teaspoons brown sugar
2 tablespoons salt
2 tablespoons and 2 teaspoons black pepper

For single serving add  3 Tablespoons of the mix to one pound cooked and drained meat.  (Note: I stir in 2 teaspoons of flour to the mix  first before dusting on meat to help it stick better, but that is optional).  Add 2/3 cup water.  Bring to a boil, and lower heat and simmer until liquid is cooked away, stirring every few minutes.

For a great Taco Salad, add some Taco Salad Dressing (a version of Kraft Catalina, the dressing my Mom always used for Taco Salad).

1/4 onion roughly chopped (or use 1/2 tsp onion powder if you don't have a blender or food processor)
1/2 cup tomato sauce
1/4 cup red wine vinegar or apple cider vinegar (I use only Braggs)
1/4 cup honey
1/2 cup light oil (such as canola or extra virgin olive)
1 teaspoon Worcestershire sauce
1/2 teaspoon  smoked Paprika
1/4 teaspoon celery salt
dash of salt and pepper

Mix in food processor or blender until smooth if using onion.  If using onion powder shake in a glass jar.  Keeps in the fridge for at least a week.