South Of The Border Essentials Smoky Taco Dry Mix Recipes

Steps:

• 1. PREP/PREPARE
• 2. By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
• 3. If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 4. You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
• 5. Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering... one drop then taste.
• 6. Gather your ingredients (mise en place).
• 7. Grind up the dehydrated onions.
• 8. Add the ground onions and other spices to a bowl and mix to combine.
• 9. If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
• 10. Add the wet ingredients to a saucepan, over medium heat.
• 11. Bring up to a slow simmer.
• 12. Add the dry ingredients and whisk to combine.
• 13. Simmer for 10 - 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
• 14. While it is simmering, taste for "proper" seasoning.
• 15. When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
• 16. It will last about 4 - 6 weeks.
• 17. PLATE/PRESENT
• 18. Use as you would any other yummy taco sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. There are a lot of chili pastes at your grocer; however, the best variety is the one you make yourself. Try this out, when you get a chance, you will not be disappointed. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/south-of-the-border-essentials-chili-paste.html
• 3. Where is the Beef? The traditional beef for this dish is beef brisket; however, I see no reason not to try something else, like a chuck roast, arm roast; even a good pork shoulder. If you choose something else, like a chuck roast your time will be much shorter, probably in half. So, use what you have, keep an eye on it... It is finished when the meat is fork tender.
• 4. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
• 5. Gather your ingredients (mise en place).
• 6. If the brisket has a lot of fat, cut off all but about 1/2 inch (1.3cm)
• 7. Add all of the sauce ingredients to the bowl of your slow cooker and whisk to combine.
• 8. Add the brisket and toss with the sauce ingredients.
• 9. Set the cooker to low, and slow cook until the brisket is fork tender, about 12 or more hours.
• 10. I usually set the slow cooker up before I go to bed, and then just let it keep cooking away until tender.
• 11. You can speed the process up by cooking at high; however, I think that it is worth the wait, because of the way the flavors blend over the long cooking time.
• 12. Remove the brisket and shred.
• 13. Return to the slow cooker, blend with the sauce, and cook an additional 15 minutes, or until warmed through.
• 14. PLATE/PRESENT
• 15. Serve on tacos, over rice, on a loaded baked potato, whatever you so choose. Enjoy.
• 16. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. You will need a spice or coffee grinder to make this mix.
• 3. Helping Spices Out Most spices, with the exception of things like salt, can benefit from an additional step before using... Pan heating. Add the spices to a cold pan, and then bring it up to medium heat. Continue to stir until the spices smell fragrant, about 2 - 3 minutes. Be advised that from the moment they smell fragrant to the moment that they overcook and burn, is a matter of 10 - 15 seconds, so as soon as you smell them, remove the pan from the heat, then immediately remove the spices from the skillet. Even if you turn off the heat, the spices will continue to toast in the residual heat of the pan. Why Does This Work Since the whole point of using spices is to enhance the flavor of the dish you are making, it makes sense to do everything you can to make them more flavorful, yes? Heating the spices (blooming) draws out the oils from the spices, emphasizing and emboldening their flavors. It can even take spices that are a bit long-in-the-tooth and bring them to new flavorful life. Note: If you are making a spice mix, do not cook the spices when you make the mix, cook them just before you "use" the mix in your recipe.
• 4. Salt If you are on a salt-restricted diet, then you can leave it out, or reduce it. You can always add a bit more later. Chili Powder The chili powder contributes to the heat and overall flavor of this spice mix. I like ancho for its deep smokey flavor notes, but if you have a favorite chili powder, use it. Full Stop. Paprika Smoked paprika works best, but if you have mild or hot, feel free to substitute. Dehydrated Onions The dehydrated onions add a mellow onion flavor to the mix; almost, as if you sautéed the onions before adding them. I use them in all kinds of dishes. If you do not have any, no worries, just replace them with about 2 teaspoons of onion powder. My goal of using the ancho chili powder and smoked paprika was to give the spice mix some nice mellow smokey flavor notes, and the white pepper imparts a nice sweet heat.
• 5. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this spice mix should last up to a year.
• 6. Gather your ingredients (mise en place).
• 7. Mix all the ingredients together, grind to a uniform consistency, then store according to the provided suggestions.
• 8. PLATE/PRESENT
• 9. Use in any Mexican dish where you want to kick it up a bit. Enjoy.
• 10. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. You will need a non-reactive (like glass) container to make and store this sauce.
• 3. Gather your ingredients (mise en place).
• 4. Whisk all the ingredients together.
• 5. Cover and let rest in the fridge for an hour or two before use.
• 6. THE CABBAGE SLAW
• 7. Add some thinly sliced, and chopped cabbage to a bowl, put in the juice of one lime, some salt and pepper, and let rest until the cabbage begins to wilt... that is it.
• 8. PLATE/PRESENT
• 9. Use the sauce on your favorite tacos. Enjoy.
• 10. Keep the faith, and keep cooking.

Steps:

• Mix all of the spices together and store in an airtight container. Use as little or as much as you like, depending on the amount of meat you are seasoning.