Tonight I made tacos using my own blend of seasonings. I decided to stop and measure/record each ingredient just in case it came out great and I wanted to blog about it. Now I am so glad I did! I highly recommend everyone try making your own seasoning. The flavor is much more rich and authentic. You can taste and appreciate each spice rather then just tasting a lot of salt. :)
In addition to our tacos, we had our "staple mexican side dish". Anytime we have mexican at home we include our house version of Chipotle's rice. Yum! Tonight I was lazy...but this recipe is even better with Basmati or a medium grain rice (rather then minute rice).
Homemade Taco Seasoning
1 1/2 teaspoons ground cumin
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1 teaspoon black pepper
Mix all ingredients together. Store in an airtight container.
For the tacos:
Set saute pan over medium heat and add oil. Once hot, place a finely diced onion (I use 1/2 onion) in the pan and saute until translucent, 3 to 4 minutes. Add meat (works great with ground beef, chicken, or pork) to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes. Season with homemade taco seasoning (about 2 tablespoons per 1 lb of meat). Add 1/2 to 3/4 cup beef broth to the pan and bring to a simmer. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes.
*You can also add a couple tablespoons of tomato paste when adding the liquid (but Chris doesn’t like tomatoes)
Serve with your favorite taco fixings :)
Our House Chipotle Rice
1 cup packed cilantro leaves, chopped
2 tablespoons minced garlic
1 cup low-sodium chicken broth
1 tablespoon vegetable oil
1 cups quick cooking (instant) white rice
1 tablespoon kosher salt
Lemon juice (a good “squeeze”)
Combine all ingredients in sauce pan and cook rice as directed. Squeeze lemon over rice. Fluff with fork and serve!