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

South-of-the-Border Essentials: Smoky Taco Dry Mix image

Provided by Andy Anderson !

Time 10m

Number Of Ingredients 11

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PLAN/PURCHASE
1 Tbsp ancho chili powder
1 Tbsp smoked paprika
2 tsp dried oregano
2 tsp dehydrated onions, crushed to a powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp coconut sugar
1 tsp salt, kosher variety, fine grind
1/4 tsp cayenne pepper, or to taste
1/4 tsp white pepper, freshly ground

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.