Taco Seasoning (General Purpose Tex-Mex Uses) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is a homemade seasoning I developed to make and store in large batches, because I cater so much Tex-Mex food. I use it anywhere chili/chile powder is called for, and it tastes a whole lot better than taco and fajita seasonings found in grocery stores. If you cannot find guajillo or ancho chile powder, you will have to make your own, or mail-order them. How to grind your own is in the directions near the end.* You can also use this seasoning as a grilling or smoking rub. For fajitas, marinate the meat in pineapple juice, then rub this seasoning on the meat, along with some oil, and grill. Ingredients:
1/4 cup chili powder (good quality, like gephardt's) |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1/4 teaspoon cayenne pepper |
1 teaspoon mexican oregano |
2 teaspoons hungarian paprika |
2 tablespoons cumin powder |
1 tablespoon seasoning salt |
1 tablespoon ground pepper |
2 tablespoons dried guajillo chiles (powder form) |
2 tablespoons dried ancho chile powder |
1 bay leaf, crumbled |
Directions:
1. In a skillet, smoke the paprika, cumin, guajillo and ancho powders until fragrant. Add to all other ingredients in an airtight container, shake to mix, store in a dry, cool place.
2. * Grinding Chiles - purchase 4 each dried guajillo and ancho chiles. In a skillet, blacken the chiles, then bake in a 350 degree oven for 30 minutes to dry them out. Cut them in small pieces, discarding the stems, seeds and pith. Using a spice or coffee grinder, pulverize the chiles in small batches until they are ground to a powder.
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