Homemade Taco Seasoning Mix ~ it's better than store-bought!

Homemade Taco Seasoning Mix ~ it's better than store-bought!
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com

One recipe makes the equivalent of one packet store-bought. Enough to season 4 to 6 servings of filling. I always triple or quadruple recipe and store in an airtight jar in the pantry or refrigerator.

Please do adjust the seasonings according to what you like, feel free to increase or decrease the ingredients to your taste. I like to use less salt in the mix, as you can always add more as you're cooking your taco meat, but you cannot "unsalt" the mix!  ;)

Ingredients:
1 Tablespoon chili powder* 
1/2 to 3/4 teaspoons garlic powder (not garlic salt)
1/2 to 3/4 teaspoons onion powder (not onion salt)
1/4 teaspoons crushed red pepper flakes (I only add a tiny pinch)
1/2 to 1 teaspoon dried oregano
1/2 to 1 teaspoon paprika
1 to 1 1/2 teaspoons ground cumin
1 teaspoon salt*
1/4 to 1 teaspoon freshly ground black pepper

Mix all ingredients together. Store in an airtight container until ready to use.

Use about 2 Tablespoons mix to 1 pound of meat (more if you like it more flavorful)

If using to season ground beef: Brown beef in pan, drain/pour off fat. Sprinkle seasoning over meat and add 1/3 cup of water; stir. Simmer until water is absorbed, taste and adjust seasonings. 

Click here for recipe for delicious Mexican style chicken meat recipe to use in your favorite Mexican dishes.

*Chili Powder: I just use the kind usually labeled "Dark Chili Powder" ~ check the label;  it usually lists Chili Pepper, Spices, Salt, and Garlic in the ingredients. (Because it already has salt in it, I take that into consideration when adding to other recipes, like this one.)

I hope you love it!

Mexican-Style Cooked Chicken meat ~ For your favorite Mexican recipes

Mexican-style Chicken meat from the Slow Cooker
As shared by Once Upon a Plate by Mari
www.onceuponaplate1.com
Mexican-Style chunk/shredded chicken that can be used in a variety of ways. (for Tacos, Enchiladas, Tamales, Nachos, Salads, Casseroles, etc.) I always make plenty as it freezes, in the portion size you want, very well. 
Special Equipment: Slow Cooker
Special Seasoning:  Homemade Taco Seasoning (click)

Recipe yield ~ The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)this recipe is adjustable, use as much chicken or as little according to your needs, increase Taco Seasoning amount. 
The basic recipe below is for 1 recipe (increase seasoning, and broth/water in proportion as you increase amount of chicken.)

Original Basic Recipe

Basic recipe:

1 pound boneless, skinless chicken breasts*

3 Tablespoons dry Taco Seasoning (Homemade or Commercially made)

1 cup chicken broth (preferably low sodium)

---Stir taco seasoning into chicken broth.  Place chicken (and onion, bay leaves and oregano) in the slow cooker container, pour broth mix over.  Cover and cook on low-setting for 6 to 8 hours.

With 2 forks or your fingers, break apart or shred chicken meat into bite-size pieces.

Use as you wish, or  ~

To freeze: Place shredded chicken meat into freezer bags, dividing juice evenly among bags. Press out as much air as possible, seal and freeze.

My Most Flavorful Version: (This is the favorite at my house.)

Chicken ~ your choice of any of the following:

---boneless/skinless breast and/or thigh meat

---bone-in/skin-on meaty chicken parts

---whole chicken(s) ~ quartered or cut into serving pieces

Homemade Taco Seasoning Mix  (Preferred! ~ Click here for recipe)
or Taco Seasoning Mix* (1 packet commercial mix, additional packs if you are preparing more chicken)
Chicken Broth (preferably low sodium)
Optional (I always add):
1 or 2 onions, chopped
1 or 2 bay leaves
Additional dried Oregano

Follow directions above. If using bone-in/skin-on chicken: After cooking allow chicken to cool enough to handle. Remove skin and bones, discard. Shred chicken or break into bite size pieces. Spoon any accumulated fat from surface and discard. Alternately, place chicken meat with broth  in a container and cover. Chill in the refrigerator for a couple of hours or overnight, when fat has
solidified simply remove and discard.  Note:  We like it VERY flavorful; I always add more of my homemade taco seasoning, and additional low-sodium chicken broth (and a little water if you like at the end of cooking time if broth is too concentrated to your liking.)

You can make a wonderful EASY sauce for enchiladas using some of the juices from this chicken:
Simply whirl in blender or food processor some of the hot cooking juice, your favorite jarred salsa with low sodium chicken broth until smooth. May add water to thin the sauce, taste for seasonings and use in your favorite recipe calling for enchilada sauce.

* 1 commercial Taco Seasoning packet is the approximate equivalent of 2 to 3 Tablespoons homemade Taco Seasoning mix.

Hatch New Mexican Chile Aioli

Green Chile Aioli
Makes a little over 1 cup
As shared from the kitchen of Once Upon a Plate by Mari
www.Onceuponaplate1.com

This makes a wonderful spread for hamburgers or other sandwiches, or as a sauce for slices of roast pork, grilled chicken or shrimp, on a BLT, or in a chicken salad, etc.  If you cannot find Hatch New Mexican Chiles, you can use any mild roasted chiles.

1 1/4 cup good quality Mayonnaise (Best Foods/Hellmann's®)
2 or 3 roasted, peeled, chiles (stems, seeds and membranes removed)
3 cloves garlic, roasted and mashed
fresh lime juice, to taste

Cut chiles into pieces for more even processing. Add all ingredients, except lime juice, to the bowl of food processor. Pulse until the consistency you like is reached. Add lime juice to taste. 

*My Farmer's market sells fresh roasted Hatch Chiles, but you
can use any large green chile you like. To remove the tough
skin, grill, place over the flame of a gas stovetop burner
or broil the whole chiles, turning once in a while until
they are evenly charred black. Place in a paper or food-safe plastic
bag, seal and allow to cool slightly, the skin will peel off easily
if you've charred them enough.

Enjoy!

Recipe adapted from The Border Cookbook


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Grilled Mexican-Style Grilled Corn on the Cob (Elote)

6 ears of corn Butter, softened or melted 1 cup good mayonnaise (Best Foods or Hellmann's®) Salt, preferably Kosher or Sea Salt 1/2 cup Cotija or Queso Fresco cheese (Feta works, too.) Garnishes/Condiments as listed below

Shuck and clean silk from corn, grill on a medium hot charcoal or gas grill, turning occasionally until corn is hot and has developed char marks here and there.
Remove corn from grill and roll or brush with softened (or melted) butter. Sprinkle cobs with salt. Spread an even layer of good mayonnaise like Best Foods/Hellmann's (not salad dressing) on the cob ~ sprinkle with crumbled or grated fresh cheese such as Cotija or Queso Fresco, (if you cannot find either of those, I have also used crumbled Feta cheese in a pinch; strange but true, it works.)
I usually place these optional condiments on the table so each one can add what they like, if desired:
lime wedges  ground Cayenne pepper or ground Chipotle Chile Pepper a couple of tablespoons chopped cilantro Cholula® brand hot sauce
Best served piping hot (although we've been known to devour them while just barely warm and at room temperature as well.) 
Make plenty ~ everybody seems to love corn prepared this way!

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Smothered Mushrooms ~ Healthy and Clean Eating

Smothered Mushrooms ~ Healthy and Clean Eating
As shared by Mari at Once Upon a Plate
www.onceuponaplate1.com
2 servings (easy to multiply servings as needed)
These make a delious first course, or a light entree ~ very low in calories and fat


Ingredients:
2 medium large/large portobello mushrooms
1/2 cup chunky salsa (your choice & low sodium if desired)
2 Tablespoons green onions, chopped or sliced) both white & green parts
1/2 cup low-fat mozzarella cheese, shredded
Optional Garnish: 2 Tablespoons sesame seeds, or thinly sliced green onion
Directions:
Preheat oven to 400˚F
Wipe mushrooms to remove any debris, remove stem (and gills if desired). Lightly mist (or lightly brush) shallow oven-safe baking dish with olive oil. Place mushrooms cap side down (gill side up), on prepared baking dish. Spoon salsa into each mushroom cap, dividing salsa evenly. Sprinkle chopped green onions and cheese over salsa. If desired sprinkle with sesame seeds.
Bake for 10 to 12 minutes. Add additional garnish of sliced green onion.
Serve hot.


Enjoy!
Recipe adapted from "Clean Eating" magazine




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Enchiladas Verdes (Mild, Cali-Mex Version)

Enchiladas Verdes (Mild, Cali-Mex Version)
As shared from the kitchen of Once Upon a Plate by Mari
Makes 12 Enchiladas


I've adapted this recipe from an old Sunset Magazine "Food Processor Cook Book", 1978.  In spite of its name, it is not an authentic Mexican recipe but it tastes very good ~ and is perfect if you have family members or friends who cannot tolerate spicy food.  When I make these I usually add cooked, shredded chicken along with the cheese to half of the batch to satisfy the meat-eaters at the table.


The original recipe called for 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted.  I prefer to make a quick Cream/Chicken flavored Bechamel (white) sauce instead. Directions below the main recipe.  I usually make the Bechamel first, keeping it warm while proceeding with the the recipe.


To make the recipe vegetarian friendly; omit the chicken both in the tortillas, and in the Bechamel sauce (stir in a little green taco sauce, or salsa to the finished sauce to boost the flavor a bit.)


12 ounces jack cheese
2 large onions
1 tablespoon vegetable oil
1/4 teaspoon salt, or to taste
Additional vegetable oil for frying tortillas
1 dozen corn tortillas
2 or 3 green onions, white and green parts
1/2 package (10 or 12 ounce size) frozen spinach, thawed, squeezed dry
OR
1/2 cup fresh spinach, lightly blanched, squeezed dry
1 can (4 oz.) whole California green chilies (seeds removed)
1 recipe Chicken- Bechamel sauce (see below)
OR
1 can 10 3/4 oz. condensed cream of chicken soup, undiluted
1 cup sour cream
Optional additional filling: cooked, shredded chicken
Optional for garnish:  
Cilantro springs, tomato and/or avocado wedges, black olives, salsa of your choice


Food Processor Method:
Insert shredding disc into work bowl of food processor; shred cheese and set aside. With a knife, cut onions in chunks. Switch to metal blade and process onion with on-off burst until coarsely chopped. Heat the 1 tablespoon oil in a wide frying pan over medium heat. Add onion and cook until soft (about 5 minutes). Stir in the salt.
In a small frying pan heat 1/2 inch oil over medium heat. One at a time, dip tortillas in oil for a few seconds on each side until just soft. Drain on paper towels. 
Sprinkle 2 tablespoons each cooked onion and cheese across the middle of each tortilla (add chicken if you wish), roll tortilla to enclose the filling. Please filled tortillas, seam side down in a shallow, greased 9 x 13-inch baking pan.


Cut green onions into 1-inch lengths. Process until chopped. Add spinach, chiles, bechamel (or the undiluted soup) and sour cream and process until pureed.  Spoon sauce over tortillas and sprinkle remaining cheese over all.


To serve bake in 350*(F) oven, uncovered for 30 minutes, or until hot and bubbling.


Chicken flavored Bechamel Sauce:


2 tablespoons butter
2 tablespoons flour
3/4 cups milk or half & half, heated
3/4 cups richly flavored chicken stock, or broth, heated
Salt
Freshly ground pepper


Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk and chicken stock/broth, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Keep warm over very low heat until tortillas are assembled.

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Carnitas ~ Little Pieces of Browned Pork

Carnitas ~ Little Pieces of Browned Pork

As shared from the kitchen of Once Upon a Plate

I've been making this dish for well over 30 years, it is one of my all-time favorite Mexican foods and a much requested recipe in my family. It is difficult to believe that three ingredients (pork, water and salt) cook into such a satisfying and delicious dish. If I could only eat one Mexican food for the rest of my life, this would be it. If you try it, I hope it becomes a favorite of yours, too.

Carnitas are a popular snack in central Mexico, served with a fresh tomato salsa and wrapped in a warm tortilla (I prefer flour tortillas for this recipe) they makes a most delicious snack. Usually served with additional condiments such as chopped cilantro, sliced radishes, avocado (or guacamole), chopped onion or scallions, sour cream, etc.

Ingredients:
3 pounds pork shoulder, butt, or boneless country-style pork spareribs, etc.
Cold water to barely cover
2 teaspoons salt, or to taste


This dish requires some fat on the meat in order to make the finished meat succulent and juicy, if you are looking for a low-fat dish you would be better off choosing something else.


Cut the meat, with the fat into strips about 2" x 3/4", or 1 1/2" to 2" cubes. Place meat in a large pot and barely cover with water, add salt and bring to a boil over high heat (don't cover the pot.)


When pot boils lower the heat a bit and allow to cook briskly until all liquid has evaporated; the meat should be cooked through but not falling apart. Lower the heat once again and continue cooking until the fat has rendered out. Continue turning the meat until it is lightly brown all over and slightly crisp. this usually takes between 45 to 70 minutes. Taste and add additional salt if needed.


Tips:
-No need for an expensive cut of meat, you want cuts with a fair amount of fat so the meat browns properly later.
-The meat will cook more evenly if the pot is large (and rather shallow if possible)
-Do not add too much water at the beginning, or the meat will fall apart when frying later
-If the meat is still rather firm when water has evaporated then add a little more water and continue cooking.

Recipe adapted from Diana Kennedy's "The Cuisines of Mexico", an excellent resource.

I highly recommend.

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Brazilian Grilled Steak with Artichoke Salsa

This wonderful recipe is from Sook on My Fabulous Recipes Blog. I only changed it slightly; as noted in brackets.

It really IS fabulous, too!

Brazilian Grilled Flank Steak w/ Artichoke Salsa
Ingredients:

Meat:
1 flank steak [I used sirloin, use what cut you like]
2 tablespoons oil
6 garlic, minced
1 jalapeno, seeded and very finely chopped
Steak seasoning [such as Montreal Steak Seasoning]

For the Salsa:

4 fresh tomatoes, seeded and diced [I used cherry tomatoes, quartered or halved]
1 jalapeno, seeded and finely chopped
2 to 3 cloves garlic, finely chopped
1/4 cup fresh cilantro, chopped
1/4 cup jarred artichoke hearts, diced [I used canned]
1 to 2 tablespoons red wine vinegar
1/4 teaspoon salt

Directions:

Rub the all over with olive oil. Rub the steak with minced garlic and jalapeno and season it with steak seasoning. Place it in a resealable plastic food bag or in a flat glass container] seal well. Refrigerate it for at least 4 hours or overnight.

For the Salsa:

Place all salsa ingredients in a medium sized bowl and toss gently to mix well. Set aside.

On a hot grill, preferably outdoor grill (you can use indoor grill if that is more convenient for you), grill the flank steak until the meat is cooked the way you like it.

Slice the meat thinly to serve. Serve with salsa on the side or on top of the meat.

My notes: This also makes a wonderful burrito when wrapped in a warm flour tortilla, or as a sandwich on a split, toasted baguette. SO good!

I hope you enjoy it as much as we did.

Thank you to Sook the Cook, @ My Fabulous Recipes

Spinach Tortillas

These are fun to make (and eat!) They can be used for dipping in salsa or guacamole, or making enchiladas, wraps or quesadillas.


To shape them you can either roll them with a rolling pin or use a tortilla press (I use an Indian Chapati maker *, similar to a tortilla press). For easy removal from the press I place the dough ball between 2 sheets of sturdy plastic food freezer bag ~ (I take one bag and split it open on 3 sides, like a book.)

* Click HERE to see the Chapati maker.


Spinach Tortillas

16 tortillas (I usually halve this recipe)

3/4 cup hot tap water

1/2 10-ounce package no-salt-added froxed spinach, thawed, drained and squeezed

1 cup all-purpose flour (I use whole wheat)

1 cup masa harina (find it along with other flours in the market)

1 tablespoon olive or canola oil

1/4 teaspoon salt (I omit)

Flour for shaping the tortillas (and for flouring the board if you are rolling out with a rolling pin)

In a food processor or blender, puree water and spinach, add remaining ingredients and pulse until a ball forms (add a little more flour if mixture is to wet.) With floured hands form dough into a ball, either leave in processor bowl with lid on, or wrap in plastic. Allow dough to rest for 15 minutes.

With your floured hands on a lightly floured surface roll into a rope shape about 16 inches long. Cut cross-wise into 16 one-inch pieces. With your hands roll each into a ball. Roll each cylinder into a ball.

Preheat a non-stick pan or griddle (or seasoned cast iron pan or griddle) over medium heat.

With a rolling pin on a lightly floured surface, roll each ball into a 6-inch thin round pancake (as close to round as you can make it, it doesn't really matter.) OR, place dough ball between the plastic film as described above, and press in the tortilla press. Remove from plastic carefully to avoid ripping; peeling the plastic from the raw tortilla.

Cook on the griddle or pan for 1 to 2 minutes. Turn tortilla over, pressing down about 10 seconds with a flat spatula, cook for 1 to 2 minutes. As they are done remove tortillas to a plate or cooling rack.

Store in an airtight plastic bag in the refrigerator for up to 5 days or in the freezer for up to 4 months.

To reheat, wrap tortillas in Aluminum foir and heat in a 350* (F) oven for 5 minutes or until heated through. Or put tortillas on a microwave-safe plate, cover loosely with plastic or damp paper towel and microwave for 30 seconds to 1 minute, until heated through.


Yumm! Homemade tortillas!

(Recipe adapted from "The New American Heart Association Cookbook")

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Diana Kennedy's Chilatas

Chilatas is a textured powder of toasted and ground seeds and nut, seasoned with chile and salt. It is sprinkled over a freshly made corn tortilla or a dish of beans. Delicious sprinkled on salads. It is delicious, healthy, crunchy and addictive.

This version is from Diana Kennedy.

More about Diana Kennedy

Chilatas

Recipe adapted from "My Mexico" by Diana Kennedy Copyright © 1998

Makes: 1 1/2 cups (375 ml) loosely packed

1/3 cup (83 ml) shelled peanuts

1/2 cup (125 ml) sesame seeds

1/2 cup (125 ml) raw, hulled pumpkin seeds

1/8 teaspoon powdered, hot, dried chiles (such as ancho, guajillo, or chipotle powder, or de arbol powder), or a tiny bit more ~ to taste.

1/2 teaspoon or to taste, medium coarse sea salt

Toast each of the seeds separately in a heavy pan*, taking care not to let them get too brown, set aside to cool.

Grind them separately in an electric coffee/spice grinder to a textured consistency.
Mix together with the chile and salt and store in a dry place in an airtight container. It keeps indefinitely in the freezer.

*Note: I prefer to heat the oven to 350* (F), and toast each nut separately on small rimmed trays or metal pie pans.

Watch carefully as they can burn easily. I set the timer for 2 minutes, then stir the nuts. Set the timer again for 2 minutes and watch as the seeds/nuts begin to become fragrant and slightly turn color. The pumpkin seeds usually only take 3 minutes (depending upon the size and thickness (gauge) of the pan you are using.

I just place all of the cool nut/seeds and seasonings in the bowl of the food processor and pulse until the desired texture is reached.

The secret is to add enough salt and chili powder to spike the flavor ~ that's what makes Chilatas so delicious!

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Grilled Shrimp with Saffron-Chipotle Cream Salsa

Grilled Shrimp with Saffron-Chipotle Cream Salsa

Servings: 6

I N G R E D I E N T S

2 pounds large shrimp (about 36 shrimp), I butterfly and flatten them in the shell so the marinade can penetrate.

At least 6 bamboo skewers (I use 2 parallel skewers per serving, for more stability.

Marinade ingredients:

4 to 6 limes (depending upon size)

1 tablespoon kosher salt

1/2 tablespoon white pepper

1 tablespoon garlic powder (or 4 to 5 fresh garlic cloves, minced)

2 tablespoons chile powder, such as ancho powder or chipotle powder

To serve: Saffron Chipotle Salsa (recipe below)

Directions:

Make the marinade:

Mix lime juice, salt, pepper, garlic and chile powder in a heavy zip-lock bag. Add the shrimp and marinate (with shell intact) for one hour in the refrigerator. After marinating, thread 6 shrimp on the skewers.

Prepare & preheat a grill; outdoor, stovetop (or broiler)

Grill each skewer for about 3 minutes on each side, or until the shrimp turn pink. After all shrimp are cooked, serve them with the Cream Salsa. Shrimp may be peeled before serving ~ but for a casual meal I serve them right from the grill. Serve with the saffron chipotle salsa.

Chipotle-Saffron Cream Salsa

Servings: 6

NOTE: Below is the recipe the way it was shared, my changes are listed beneath the recipe.

I N G R E D I E N T S

1 tablespoon extra virgin olive oil

1 tablespoon butter

1 chipotle chile in adobo sauce, mashed

1 cup heavy cream

2 cups good white wine

1/4 tablespoon ground saffron

Salt and pepper

Directions:

Heat the olive oil and butter in a frying pan. Add the chipotle and heavy cream to the pan. When the mixture comes to a boil add the white wine, saffron, and salt and pepper. Allow to come to a boil again, lower the heat and leave at low heat for 2 more minutes. Keep the salsa warm until ready to serve.

My Notes:

I prefer a thicker sauce~ Following the above directions, I change the amounts of ingredients:

• Reduce wine to 1/4 cup
• Reduce saffron to 1/4 teaspoon (I use whole saffron; crumbled, not ground)
• If you prefer a milder salsa use 1/2 of a chile instead of whole.

I allow the sauce to simmer over very low heat to thicken for several minutes, stirring occasionally with a silicone spatula. Sauce may be strained/sieved to refine sauce if desired.

Recipes adapted from Zivaz Mexican Bistro

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