debbie_in_ga
Well-known member
looking for something like what you get in the grocery store in the little pouches - nothing fancy! That's why I'm looking for something you've made, used, and liked! TIA!
Debbie
Debbie
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ISO: ISO a T&T Taco Seasoning clone. I've tried a couple, but they all seemed so bland. I'm just
- Thread starter debbie_in_ga
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michael-in-phoenix
Well-known member
Debbie, have you tried Cook's Illustrated's recipe (inside) for Beef Tacos?
My family loves these, and they are a traditional-tasting rendition of hamburger-based tacos.
I use a red chile powder with nothing else added to it and it comes out great. (A lot of the store-brand chile powders have other spices added. I don't use those.) My family likes these if there's no shredded beef in the house.
Beef Tacos
5/2002
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.
Makes 8 tacos, serving 4
Beef Filling
2 tablespoons vegetable oil or corn oil
1 small onion , chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef (or leaner)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Shells and Toppings
8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe)
1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes , chopped small
1/2 cup sour cream
1 avocado , diced medium
1 small onion , chopped small
2 tablespoons minced fresh cilantro leaves
hot pepper sauce , such as Tabasco
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
Enjoy!
Michael
My family loves these, and they are a traditional-tasting rendition of hamburger-based tacos.
I use a red chile powder with nothing else added to it and it comes out great. (A lot of the store-brand chile powders have other spices added. I don't use those.) My family likes these if there's no shredded beef in the house.
Beef Tacos
5/2002
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.
Makes 8 tacos, serving 4
Beef Filling
2 tablespoons vegetable oil or corn oil
1 small onion , chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef (or leaner)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Shells and Toppings
8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe)
1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes , chopped small
1/2 cup sour cream
1 avocado , diced medium
1 small onion , chopped small
2 tablespoons minced fresh cilantro leaves
hot pepper sauce , such as Tabasco
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
Enjoy!
Michael
I've made this, we enjoyed it. My favorite, though, is the one I had the first time I had tacos.
It was in Anaheim, CA in the early '60's. A friend's mom made them for lunch and I fell in love. She just browned the ground beef and smmered it with oregano, salt and pepper, garlic salt or powder, beef or chicken broth, and I think cumin. I add cumin and use Mexican oregano when I make them that way. It makes a mighty fine taco filling, similar to some I've had in Tex-Mex restaurants in Texas.
It was in Anaheim, CA in the early '60's. A friend's mom made them for lunch and I fell in love. She just browned the ground beef and smmered it with oregano, salt and pepper, garlic salt or powder, beef or chicken broth, and I think cumin. I add cumin and use Mexican oregano when I make them that way. It makes a mighty fine taco filling, similar to some I've had in Tex-Mex restaurants in Texas.
michael-in-phoenix
Well-known member
I have to admit that when we get into June and early July here, before the ...
...humidity sets in and the temperatures are at their highest (110 degrees F. plus), a very hot, dry wind blows in my face and... well... I AM HE!
If just for the moment...
Michael
(Geeyawsh, I love that movie!)
...humidity sets in and the temperatures are at their highest (110 degrees F. plus), a very hot, dry wind blows in my face and... well... I AM HE!
If just for the moment...
Michael
(Geeyawsh, I love that movie!)
michael-in-phoenix
Well-known member
It's actually quite functional. The American version is a piece of torn white...
...t-shirt, soaked in cool water and stuffed up under a baseball cap. Not exactly dashing, but works like a charm when it's 116.
Michael
...t-shirt, soaked in cool water and stuffed up under a baseball cap. Not exactly dashing, but works like a charm when it's 116.
Michael
joyce-in-upstate-ny
Well-known member
REC: Taco Seasoning
Debbie, this is our favorite -- I keep it on hand in a glass bottle.
Homemade Taco Seasoning Mix
Recipe via Meal-Master
6 ts Chili Powder
5 ts Paprika
4 1/2 ts Cumin
3 ts Onion Powder
2 1/2 ts Garlic Powder
1/8 ts Cayenne Pepper
In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months.
Makes 21 teaspoons (about 1/2 cup). Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix.
TIPS: Cumin, an herb, is ground from cumin seeds, and there is no substitute for its flavor.
Debbie, this is our favorite -- I keep it on hand in a glass bottle.
Homemade Taco Seasoning Mix
Recipe via Meal-Master
6 ts Chili Powder
5 ts Paprika
4 1/2 ts Cumin
3 ts Onion Powder
2 1/2 ts Garlic Powder
1/8 ts Cayenne Pepper
In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months.
Makes 21 teaspoons (about 1/2 cup). Seven teaspoons of mix equal a 1.25 oz. pkg. of purchased taco seasoning mix.
TIPS: Cumin, an herb, is ground from cumin seeds, and there is no substitute for its flavor.
michael-in-phoenix
Well-known member
Be sure to toast the seeds first in a dry frying pan. Stir often so they don't burn...
...and stop when they color a light brown and you see the slightest whisp of smoke.
Let the seeds cool and grind fine in a coffee/spice grinder.
Excellent stuff!
Michael
...and stop when they color a light brown and you see the slightest whisp of smoke.
Let the seeds cool and grind fine in a coffee/spice grinder.
Excellent stuff!
Michael
debbie_in_ga
Well-known member
These look great, Michael - thanks!
debbie_in_ga
Well-known member
Cool, joyce! Thank you!