Punk (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
runpunkrun) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
gluten_free2019-05-21 10:43 am
runpunkrun) wrote in gluten_free2019-05-21 10:43 am
Recipe: Taco Seasoning
This is a dry spice mix you keep in your cupboard and then sprinkle on things you're cooking. It has lots of flavor without being hot, though you can certainly make it that way.
Based on the esteemed Alton Brown's Taco Potion #19, though in my house we call it "taco poison" because that's just how we are.
Ingredients:
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
1 1/2 teaspoons kosher salt (I use Morton)
1 tablespoon sweet paprika (or smoked, or hot)
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional, for heat)
Time: Comes together in minutes, and all you need is a set of measuring spoons and a jar!
Instructions:
1. Put all the ingredients in a small jar and shake to combine.
Notes:
This recipe makes about 1/4 cup of seasoning, but I like to make a double batch since I already have all the things out, and it keeps indefinitely. You'll just need a larger jar.
I use Hungarian sweet paprika and leave out the cayenne pepper, and it's spicy without being hot. Alton's original recipe calls for 2 teaspoons of kosher salt, but I dropped it a little based on comments on his website that it was too salty. Remember, not all kosher salts are equal.
Now obviously we put this on tacos, but how?
For a pound of ground beef, I use two heaping spoons (just a teaspoon that you eat with) of seasoning. Cook the ground beef in a pan over medium heat. If you drain the fat from your meat, add the seasoning afterwards. Otherwise, just sprinkle it over the top as soon as you're sure the meat's cooked because the seasoning changes its color and makes it difficult to tell if it's done. You can also use this on ground chicken or turkey, shredded chicken, pork, or beef, and—though I haven't tried it—probably even on soy crumbles, beans, and grains.
The cornstarch helps suck up any juices and creates a thick shiny look to your meat, but it's not enough to make a sauce. If you want a sauce, you could always splash a little broth or tomato sauce in the pan. If you don't do cornstarch, you could easily leave it out, or replace it with another heat-friendly starch.
Bonus: But wait it's not just for tacos! I like to use this to season my chili, too. I just use more of it. I also like my chili thick, so the cornstarch helps me out in that regard, but if you don't, you can always add an extra glug of broth or GF beer to thin it out.
Questions? Ask 'em!
Based on the esteemed Alton Brown's Taco Potion #19, though in my house we call it "taco poison" because that's just how we are.
Ingredients:
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons cornstarch
1 1/2 teaspoons kosher salt (I use Morton)
1 tablespoon sweet paprika (or smoked, or hot)
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (optional, for heat)
Time: Comes together in minutes, and all you need is a set of measuring spoons and a jar!
Instructions:
1. Put all the ingredients in a small jar and shake to combine.
Notes:
This recipe makes about 1/4 cup of seasoning, but I like to make a double batch since I already have all the things out, and it keeps indefinitely. You'll just need a larger jar.
I use Hungarian sweet paprika and leave out the cayenne pepper, and it's spicy without being hot. Alton's original recipe calls for 2 teaspoons of kosher salt, but I dropped it a little based on comments on his website that it was too salty. Remember, not all kosher salts are equal.
Now obviously we put this on tacos, but how?
For a pound of ground beef, I use two heaping spoons (just a teaspoon that you eat with) of seasoning. Cook the ground beef in a pan over medium heat. If you drain the fat from your meat, add the seasoning afterwards. Otherwise, just sprinkle it over the top as soon as you're sure the meat's cooked because the seasoning changes its color and makes it difficult to tell if it's done. You can also use this on ground chicken or turkey, shredded chicken, pork, or beef, and—though I haven't tried it—probably even on soy crumbles, beans, and grains.
The cornstarch helps suck up any juices and creates a thick shiny look to your meat, but it's not enough to make a sauce. If you want a sauce, you could always splash a little broth or tomato sauce in the pan. If you don't do cornstarch, you could easily leave it out, or replace it with another heat-friendly starch.
Bonus: But wait it's not just for tacos! I like to use this to season my chili, too. I just use more of it. I also like my chili thick, so the cornstarch helps me out in that regard, but if you don't, you can always add an extra glug of broth or GF beer to thin it out.
Questions? Ask 'em!