Why is Bec’s Taco Seasoning Different?
There’s a lot of Taco blend recipes online, most of them seem to be the same. This is mine, it has a few changes I hope you like.
Making your own blends with no processed ingredients
I mean that’s why you make your own, isn’t it?
A few years ago now, I decided to have a go and drying and grinding my own garlic and onion. After doing this, I found in a very short time these ground ingredients set like stone in my jars. Made me think that the onion powder and garlic powder you purchase from the shops must have some sort of anti-caking agent in them or they’d set like mine. They’d have to use something that doesn’t thicken or cream up like any sort of flour or you’d notice it in this basic ingredient. One of the reasons I use my own spice blends is that I have control over what I’m adding to my food. I chose to go back a step and remove the possibility that there may be additives in my raw materials. Maybe you will too?
What I do
Because I make most of my spice blends at home and for the cooking school, I reverted to using granules and flakes for garlic and onion. I only grind them into powder when I’m making up a spice blend. Otherwise, they’re just stored on my shelf as they are, granules and flakes. Most of the time the other ingredients in the blend help prevent them from turning solid in your jars.
What if my spice blend still sets in the jar?
Although if your recipe has a lot of either of these two ingredients, you can add cornflour or arrowroot flour to keep them loose. Remember they’re thickening agents as well, probably better than what the manufacturers may use, but they might alter your blend a bit. Using them as an anti-caking agent in any of my homemade spice blends isn’t causing any problems for me. In fact, it’s usually better, making a slightly creamier or saucier blend that adheres better to the ingredients in my final recipes.
- 10 g Cumin seeds
- 10 g garlic granules
- 5 g Oregano leaf
- 10 g paprika (use sweet)
- 5 g Turmeric powder
- 5 g good quality sea salt
- 5 g ground pepper
- 5 g raw sugar or brown sugar
- 5 g or less of cayenne pepper or other chilli powder. Use more or less of this depending on your palate. I like to leave it out then add it to the dish I'm cooking so I can cater
- a little cornflour or arrowroot flour if you like, about a tablespoon is good for this amount.
- Put all ingredients into the TM bowl and blitz for 30 seconds on speed 9. (Don't blend any longer than 30 seconds or your mix will heat up and that's not desired at this stage)
Here’s a way I use this blend
- Tablespoon of oil
- ½ onion
- 1 tbsp tomato paste
- 300 g mince
- 1 tomato or ½ tin tomatoes
- • Taco shells or wraps
- • Lettuce
- • Tomatoes
- • Avocado
- • Sour Cream
- Cheese of your choice grated. I like a tasty/mozzarella mix
- Cook the onions in a little oil until translucent.
- Add the tomato paste and cook for a further minute to remove the metallic taste
- Add the beef and cook till browned.
- Remove any extra fat from the pan
- Add the tomatoes and set to a low simmer to reduce the tomatoes down.
- add a little water to the pan as needed to keep the mix moist.
- If you like you can add red kidney beans to the pan when adding the meat or purchase a can of refried beans and add it when you add the tomatoes.
Taco lasagna, using wraps instead of lasagna sheets?