Mexican is always a big hit at chez KP. I know I’ve mentioned that before. I’ve possibly also mentioned that store bought tortillas are vile travesties and masa harina breaks down my locavore tendencies. If ony I could grow enough corn and work out how to mill my own. Let’s move away from the tortillas before I end up all wracked with guilt again shall we? Moving right along, nothing to see here…
The seasoning however, I am fairly sure I haven’t shared. I make it up each time I make Mexican as it is a wet mix and only takes a moment to prepare. One batch makes enough for 500g minced meat.
Mexican Seasoning Mix
1 teaspoon vegetable stock concentrate (or a stock cube if you don’t make your own concentrate)
freshly ground pepper
1 teaspoon chili powder
2 teaspoon cumin
1 teaspoon marjoram
1 clove garlic, finely chopped
1 tablespoon chopped oregano leaves
1 chili, finely chopped
2 tablespoons tomato paste
1 teaspoon achiote*
- Blend all together, add to browned meat or beans and onions and simmer with 1 cup of water until liquid has mostly evaporated, stirring occasionally.
We had soft tacos tonight. Condiments on ice proved to be the wonder I knew it would be.