south-of-the-border essentials: smoky taco dry mix

Name: South-of-the-Border Essentials: Smoky Taco Dry Mix
Prep time: 10 min
Cuisine: Mexican
Ingredients: ## PLAN/PURCHASE; 1 tablespoon(s) ancho chili powder; 1 tablespoon(s) smoked paprika; 2 teaspoon(s) dried oregano; 2 teaspoon(s) dehydrated onions, crushed to a powder; 2 teaspoon(s) ground cumin; 1 teaspoon(s) garlic powder; 1 teaspoon(s) coconut sugar; 1 teaspoon(s) salt, kosher variety, fine grind; 1/4 teaspoon(s) cayenne pepper, or to taste; 1/4 teaspoon(s) white pepper, freshly ground

29 Pinches 16 Photos

Andy Anderson !

Wichita, KS

Updated on Aug 10, 2020

I had not intended to post another taco seasoning recipe; however, when I threw this one together, I really liked the smoky heat it gave to my taco meat so, here it is. Mexican was one of the two catering events I did yesterday, and this is the spice mix I used for the taco meat (3 pounds beef, 3 pounds pork). There was not any left at the end of the day. I call that a success. So, you ready… Let’s get into the kitchen.

Rate

prep time 10 Min

cook time

method No-Cook or Other

yield Several

Ingredients

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

How To Make south-of-the-border essentials: smoky taco dry mix

Step 1

PREP/PREPARE

Step 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.
Step 3

This recipe will give you enough spice mix to flavor 1 pound of ground beef, turkey, chicken, or pork.
Step 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.
Step 5

Gather your ingredients (mise en place).
Step 6

Grind the dehydrated onions using a mortar-and-pestle, or spice grinder.
Step 7

Add all of the spices to a bowl.
Step 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.
Step 9

MAKING THE TACO MEAT
Step 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.
Step 11

Add the taco spices along with 1 cup of beef stock, or water.
Step 12

Slowly simmer until the liquid is reduced by 60 – 70 percent, about 12 – 15 minutes.
Step 13

PLATE/PRESENT
Step 14

Serve as you would any yummy taco meat, like on these melted cheese tacos. Enjoy.
Step 15

Keep the faith, and keep cooking.
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