[Colbyt]

So much drooling over the taco comment.

So I have to ask you are you still buying those little yellow, over-priced pouches?

Here is recipe that works for both.
This will season a pound of beef or chicken or and the veggies.
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1 tablespoon corn starch (optional thickener)
I use about 1/2 on the meat and 1/2 on on the veggies ( I cook them separately)

A half size batch is perfect to season 1 lb of taco meat.
1 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/2 tablespoon corn starch (optional thickener)

Source of original recipe: Make Your Own Fajita Seasoning Mix - The Peaceful Mom

And if you want the taco stand mild sauce:
add 1 tsp of Ancho chili powder
1 tsp of white vinegar
to 6 ounces of tomato sauce.

If you want to keep for later use be sure to heat to to a simmer.

Now I am craving Mexican, but it is pub grub at home night.

 

[KitchenWench]

Sounds wonderful! Since it's all dry spices I'm betting if you multiply it out for larger batches and jar them tightly they'd be amazing in about 3 months.

 

[Wooleybooger]

Sounds wonderful! Since it's all dry spices I'm betting if you multiply it out for larger batches and jar them tightly they'd be amazing in about 3 months.

Use freshly opened spices, mix and vacuum seal. I buy a BBQ rub in large quantity. When I get it it is fresh and good. If not sealed it deteriorate quickly. I vacuum seal it into glass jars, pint, 24 oz and mayo jars, etc. then store in a dark place, Works well. I sealed up 10 lbs two years ago, just opened another jar last week and it tasted fresh.

 

[Shane R]

Someone gave my parents a spice caddy when they married in 1983. My mother kept the original spices in that thing for more than 20 years. Of course, some of them had probably never been opened (cream of tartar, mace. . .) She's never been an adventurous cook.

 

[KitchenWench]

She sounds like my mother. It's a wonder I'm as much of an adventurous cook and eater as I am.

 

[Colbyt]

Someone gave my parents a spice caddy when they married in 1983. My mother kept the original spices in that thing for more than 20 years. Of course, some of them had probably never been opened (cream of tartar, mace. . .) She's never been an adventurous cook.

I suspect our cream of Tartar may be about that old. It is in a glass spice bottle with a faded label.

 

[LeonardoDaBenz]

Cream of Tartar necessary for making home-made biscuits 😁 Helps the rise in addition to the baking powder used.

 

[Wooleybooger]

Cream of tartar and baking soda in the correct proportions are a substitute for baking powder. I do this all the time because I have lots of each.

 

[Colbyt]

I did not know either of those things. I buy my biscuits in cans but it is nice to know.

 

[Wooleybooger]

I did not know either of those things. I buy my biscuits in cans but it is nice to know.

Look here.

Substitutions

Don't have an ingredient and wondering what to use in place of it. This may help. https://foodsubs.com/

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