South Of The Border Essentials Smoky Taco Dry Mix Recipes

SOUTH-OF-THE-BORDER ESSENTIALS: SMOKY TACO DRY MIX

Steps:

• 1. PREP/PREPARE
• 2. You will need a glass jar with a tight-fitting lid to store this seasoning. I find old spice jars serve that purpose quite well. Make sure that you wash them out really good, so that your new spice does not pick up the flavors of the old one.
• 3. This recipe will give you enough spice mix to flavor 1 pound of ground beef, turkey, chicken, or pork.
• 4. Ancho chili powder not only has a bit of heat; in addition, it has a bit of smoke. So, we are getting our smoky flavor from two sources: The chili powder, and the smoked paprika. In addition, I doubled down on the cumin, subbed the onion powder for crushed dehydrated onions, and used white pepper for some sweet, sweet heat.
• 5. Gather your ingredients (mise en place).
• 6. Grind the dehydrated onions using a mortar-and-pestle, or spice grinder.
• 7. Add all of the spices to a bowl.
• 8. Combine the ingredients, and then store in a good jar with a tight-fitting lid. Then store as you would any other dry spices.
• 9. MAKING THE TACO MEAT
• 10. Take 1-pound of ground beef, chicken, pork, turkey, or any combination thereof, and brown in a skillet with a bit of grapeseed oil, or other non-flavored variety.
• 11. Add the taco spices along with 1 cup of beef stock, or water.
• 12. Slowly simmer until the liquid is reduced by 60 - 70 percent, about 12 - 15 minutes.
• 13. PLATE/PRESENT
• 14. Serve as you would any yummy taco meat, like on these melted cheese tacos. Enjoy.
• 15. Keep the faith, and keep cooking.

HOMEMADE ESSENTIALS: SMOKEY TACO SEASONING

Steps:

• 1. PREP/PREPARE
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this taco spice should last 6 - 8 months.
• 3. Gather your ingredients (mise en place).
• 4. Add all of the ingredients to a spice grinder.
• 5. Mix until combined.
• 6. Store in a non-reactive container until needed.
• 7. PLATE/PRESENT
• 8. When mixing with ground beef, pork, or chicken, use about 1 - 2 tablespoons per pound. Enjoy.
• 9. When mixing with ground beef, pork, or chicken, use about 1 - 2 tablespoons per pound. Enjoy.

SOUTH-OF-THE-BORDER ESSENTIALS: AMAZING TACO SAUCE

Steps:

• 1. PREP/PREPARE
• 2. By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
• 3. If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 4. You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
• 5. Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering... one drop then taste.
• 6. Gather your ingredients (mise en place).
• 7. Grind up the dehydrated onions.
• 8. Add the ground onions and other spices to a bowl and mix to combine.
• 9. If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
• 10. Add the wet ingredients to a saucepan, over medium heat.
• 11. Bring up to a slow simmer.
• 12. Add the dry ingredients and whisk to combine.
• 13. Simmer for 10 - 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
• 14. While it is simmering, taste for "proper" seasoning.
• 15. When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
• 16. It will last about 4 - 6 weeks.
• 17. PLATE/PRESENT
• 18. Use as you would any other yummy taco sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

SOUTH OF THE BORDER PARTY MIX

Steps:

• Preheat oven to 250 degrees.
• Melt butter in saucepan.
• Stir in taco seasoning, worcestershire, hot sauce, sugar, and garlic.
• In large roasting pan, combine cheese crackers, nuts, chow mein noodles, pretzels, cereals, and onions.
• Slowly pour butter mixture over, stirring until pieces are well coated.
• Bake for 30 minutes, stirring every 10 minutes.
• Cool to room temperature, and store in airtight container.

SOUTH-OF-THE-BORDER ESSENTIALS: AWESOME TACO MEAT

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will require a pot or skillet large enough to hold all of the ingredients.
• 3. The Ground Beef I grind my own meats, and for this recipe I am using a lean chuck roast (80/20). You can get ground chuck from your local butcher; however, you could try other types of meat; even ground chicken or turkey.
• 4. Can You Freeze this Recipe? Absolutely, just put it into portion-size freezer bags (Ziploc), squeeze as much air out as possible, and pop into the fridge. It should be good for 4 - 6 months. When needed, let the bag defrost overnight in the fridge, then slowly heat up over low heat. FYI: If you use a vacuum sealer, you will extend the freezer time to about a year. I LOVE my vacuum sealer.
• 5. Gather your ingredients (mise en place).
• 6. Add the ground beef to a pot or skillet over medium heat.
• 7. Add the onion, if using.
• 8. As it cooks, break it up using a spatula or wooden spoon.
• 9. After it is cooked, drain off any grease, and add all the dry spices. Stir until the beef is coated in the spice mixture. Add the tomato sauce and beef stock, then stir and bring up to a simmer. Simmer until it begins to thicken, about 20 - 30 minutes.
• 10. PLATE/PRESENT
• 11. Serve with corn or flour tortillas and other fixings. Enjoy.
• 12. Keep the faith, and keep cooking.

NACHO SNACK MIX

Steps:

• In a bowl, combine the first five ingredients. Spread in two ungreased 15x10x1-in. baking pans. Combine the taco seasoning, oil and butter; pour over cereal mixture and toss to coat., Bake at 200° for 2 hours, stirring every 30 minutes. Cool. Store in airtight containers.

SOUTH OF THE BORDER SOUP

Steps:

• In a large bowl, combine the first four ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large saucepan, brown meatballs; drain. Add the picante sauce, corn, beans, tomatoes and water; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the meat is no longer pink.

SOUTH-OF-THE-BORDER ESSENTIALS: TACOS, SANS SHELLS

Steps:

• 1. PREP/PREPARE
• 2. You could use mostly canned beans, boxed rice, and jarred taco sauce, but let me give you some recipes that will take this over the top: https://www.justapinch.com/recipes/side/vegetable/south-of-the-border-essentials-refried-beans.html?r=1 https://www.justapinch.com/recipes/side/rice-side/south-of-the-border-essentials-spanish-rice-ii.html?r=12 https://www.justapinch.com/recipes/main-course/main-course-beef/slow-cooker-taco-meat-with-homemade-taco.html?r=7 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/south-of-the-border-essentials-amazing-taco-sauce.html?r=1
• 3. Gather your ingredients (mise en place).
• 4. Add the refried beans to a plate and make into a nice round quarter-inch patty.
• 5. Add the rice and taco meat on top and make pretty.
• 6. Top with sour cream.
• 7. And you just must have some cheese.
• 8. PLATE/PRESENT
• 9. Serve with a fork, a margarita, and lots of love. Enjoy.
• 10. Keep the faith, and keep cooking.

DRY TACO SEASONING MIX

Steps:

• Mix all of the spices together and store in an airtight container. Use as little or as much as you like, depending on the amount of meat you are seasoning.

SOUTH OF THE BORDER PARTY MIX RECIPE

Steps:

• 1 Preheat oven to 250 degrees. 2 Melt butter in saucepan. 3 Stir in taco seasoning, worcestershire, hot sauce, sugar, and garlic. 4 In large roasting pan, combine cheese crackers, nuts, chow mein noodles, pretzels, cereals, and onions. 5 Slowly pour butter mixture over, stirring until pieces are well coated. 6 Bake for 30 minutes, stirring every 10 minutes. 7 Cool to room temperature, and store in airtight container. Read more at: http://www.food.com/recipe/south-of-the-border-party-mix-143860?oc=linkback