Tuesday, July 2, 2013

Forget the Taco and Fajitas Kits

(as seen in Mainstreet)

Try forgoing the taco and fajitas dinner kits at the grocery store, by making your own seasoning. It takes just a minute or two, and you will have an additive and preservative free seasoning with real flavor.  This following taco/fajitas seasoning recipe can be made in larger batches, and stored in mason jars. This seasoning would also work well with chili (just omit the corn starch).

I have also included 2 salsa recipes that are a nice alternative to tomato salsa, and make great garnishes for tacos and fajitas.  These salsas can also be served as a snack with tortilla chips. If you cannot do without tomato salsa try this recipe: Simple is best Tomato salsa.

Homemade Taco/Fajitas Seasoning
yields: 60 ml (1/4 cup)
15 ml (1 tablespoon) of seasoning
per 225 g (1/2 lb) meat  
  • 15 ml (1 tablespoon) corn starch   
  • 10 ml (2 teaspoons) ground cumin  
  • 10 ml (2 teaspoons) paprika  
  • 2,5 ml (1/2 teaspoon) dried oregano  
  • 2,5 ml (1/2 teaspoon) garlic powder    
  • 2,5 ml (1/2 teaspoon) sea salt  
  • 2,5 ml (1/2 teaspoon) chipotle powder*  
  • 1,25 ml (1/4 teaspoon) cayenne*  
  • 1,25 ml (1/4 teaspoon) cinnamon  
  • 1,25 ml (1/4 teaspoon) freshly ground pepper

  • *Optional: Up or lower the quantity depending on how much heat you prefer. 
  • Whisk together all ingredients.  Add seasoning to meat at the end of cooking, and cook for 1 minute more while stirring.  Add a little water if too dry.  For vegetarians: Marinate diced tofu in seasoning by adding 30 ml (2 tablespoons) of olive oil to the seasoning and tossing with tofu.  Marinate for at least 1 hour or overnight in refrigerator. Saute marinated tofu to brown, and heat through.

Mango Salsa
  • 3 ripe mangoes, peeled, diced
  • Juice of 1 lime
  • 1 clove garlic, finely chopped
  • 2 sprigs tarragon, finely chopped
  • 2 green onions, thinly sliced
  • 1/2 jalapeno, small dice
  • Zest of 1/2 a lime
  • To taste salt and freshly ground pepper
  • Gently toss all ingredients in a bowl. Let sit at room temperature for 30 minutes before serving, allowing flavors to blend. 

Corn salsa
  • Juice of 2 limes
  • 1 ripe avocado, peeled, small dice
  • 750 ml (3 cups) corn kernels (fresh or frozen)
  • 1/2 vidalia onion or 1 shallot, small dice
  • 1/2 red sweet pepper, small dice
  • 2 cloves garlic, finely chopped
  • 15 ml (1 tablespoon) coriander, finely chopped
  • 5 ml (1 teaspoon) chipolte powder
  • 2,5 ml (1/2 teaspoon) paprika
  • 2,5 ml (1/2 teaspoon) ground cumin
  • To taste salt and freshly ground pepper
  • Add lime juice to a bowl.  Add avocado and gently toss to coat.  Add remaining ingredients, and toss. Let salsa sit for 30 minutes before serving.
 Interested in a little Mexican food history?  Check out Jezebel.com.

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