All Purpose Mexican Seasoning Recipes

Steps:

• Carefully mix, by hand, all the spices in a bowl until they are all perfectly melded, should be a light reddish-brown color.
• Yields 3.4 ounces, have an airtight bottle or container ready to store inches.
• Feel free to substitute the onion powder for garlic powder for a hotter taste, and cilantro for coriander, and adjust the cayenne according to how hot you would like it.

Steps:

• In a large bowl, mix together the corn, jalapenos, red onions and bell peppers.
• In a separate bowl, combine the chili powder, cumin, salt, black pepper, garlic powder, onion powder and crushed red pepper. Mix together with a fork.
• Heat half the oil in a very large cast-iron skillet over medium-high heat. Add half the veggies and sprinkle with half the seasoning. Cook until blackened bits start to appear, 4 to 5 minutes. Remove from the skillet; repeat with the other half of the oil, veggies and seasoning. Return the first half of the veggies to the skillet and add the black beans and green chiles. Stir and continue cooking for 3 minutes. Use immediately or allow to cool, then package in smaller freezer bags or containers and freeze.
• To reheat, add 2 teaspoons or more of olive oil (depending on the quantity of vegetables) to a large cast-iron skillet over medium-high heat and add the desired amount of frozen vegetables. Cook, stirring frequently, until heated through, 5 to 7 minutes. The veggies can be used in a number of ways. Here are some serving suggestions.
• For soft tacos: Lay a warmed fajita-size flour tortilla on a board. Pile on 1/4 cup cooked taco chicken, top with 2 tablespoons shredded iceberg, 1 tablespoon grated Cheddar and a big spoonful of the Tex-Mex veggies.
• For veggie taco salad: Slice 1/2 head each of iceberg and romaine. Mix and spread the lettuce out on a platter to make a bed for the salad. Arrange 1 cup of the Tex-Mex veggies all over the lettuce. Sprinkle over 1/4 cup cotija cheese, dot on 1/4 cup salsa, top with 2 tablespoons sour cream and sprinkle over 2 tablespoons fresh cilantro leaves.
• For quick quesadillas: Melt 2 tablespoons salted butter in a cast-iron skillet; add 1 burrito-size sun-dried tomato flour tortilla. Top with 1/4 cup grated Monterey Jack cheese, 1/4 cup of the Tex-Mex veggies, then a second tortilla. Cook for a minute, then flip and cook on the other side until the cheese is melted. Remove to a cutting board, cut into quarters and serve with 2 tablespoons pico de gallo, 2 tablespoons guacamole and a sprig of fresh cilantro.

Steps:

• Mix flour, chili powder, dried minced onion, salt, paprika, crushed beef bouillon, sugar, cayenne pepper, garlic powder, and onion powder together in a bowl.

Steps:

• Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl. Store in an airtight container.

Steps:

• 1. Mix all ingredients and blend well. Store in an air tight container.
• 2. For tacos: Brown 1 pound of hamburger and drain. Add 2 T. of seasoning, 2 T. of ketchup, and 1/2 cup water. Simmer stirring occasionally until liquid is reduced. Use for nachos, tacos, taco salad, or on hot dogs for chili dogs with cheese and onions.
• 3. For beans: Sort, rinse, and soak 1 cup of pinto beans. Add to pot with 1 rounded tablespoon of seasoning mix, 3 slices cooked crumbled bacon, and 1 T. of fat or oil. Cover with water. Cook until beans are tender. To make baked beans, add ketchup, brown sugar, and onion to taste. Bake as desired. These beans are so good and the only way I prepare them now!
• 4. For dip: Add 3 T. mix to 1 cup each of sour cream and mayonaise. If desired add 1 or more of the following: 1/2 cup shredded cheddar cheese, 1/4 c. crumbled cooked bacon, 1 chopped green onion. Refrigerate to blend flavors.
• 5. For chili: Make mix as for tacos but increase mix to 1 1/2 tablespoons. After making meat, add 1 can of kidney or pinto beans, drained and about 2 cups of low or no sodium tomatoes (I use a pint of home canned). Simmer for about 20 minutes. Tastes even better for lunch the next day!
• 6. For sloppy joes: Make mix as for tacos but do not cook yet. Add 2-3 T. brown sugar, 2 tsp. mustard, 1 tsp ground horseradish, 2 tsp. worcesterchire sauce and 1/4 cup ketchup. Simmer for about 10 minutes. Serve on buns with pickles, cheese, chopped onions, and mustard. This is good on mashed potatoes too.
• 7. I have used this to season cooked chicken, beef, and pork for tacos and burritos. I have used it like a rub on grilled meat. It is really good!