Tag Archives: mexi

TAYco Seasoning (BEST Taco Season EVER!)

tacomeat
Our NUMBER 1 Go To Recipe for Homemade Taco Seasoning. A perfect spice and flavor! Use for your favorite Taco Dish, including your Taco Chili! On Tacos! In Salads or Dishes! You’ll never buy packaged season again!

1T Chili Powder
1/2T Dried Oregano
1 Chicken OR Beef Broth Cube, crushed to powder
2tsp Cumin
1tsp Garlic Powder
1tsp Dried Minced Onions
1/2tsp Paprika
1/2tsp Course Black Pepper
UP TO 1/2tsp Sea Salt (I used 1/2tsp)
1/4tsp Chipotle Powder
1/3c-1/2c Water, or to taste

-Optional:
1/8tsp Cinnamon (I skip sometimes)

Pre-mix Seasoning. (I use Chicken Broth for Chicken Tacos. And, Beef for Beef Tacos.) Cook Meat, adding in Season. (I also mix in about 1/4c Refried Beans.). Simmer and stir til juices cook down and flavors blend nicely. At End, I splash with Lime Juice (Small splash. Maybe 1tsp, if I had to guess). Quite TAYsty!

Try above Recipe AS IS. Most online recipes call for 1tsp of Salt. This is LESS Sodium than those. Even less than some packaged Seasonings! But, if you “Insist” and are trying to cut Salt, try skipping the Broth Cube and just using Sea Salt. 

Advertisements

EnfrijoTAYdas (Enfrijoladas)

enfrijoladas

Another Mexi Chicken Marinade:
2T White Vinegar
2T Soy Sauce
1/8tsp Sea Salt
1T+1tsp Cumin
1T Montreal Steak Seasoning
2tsp Garlic Powder
1tsp Onion Powder

Bean Sauce:
1can Refried Beans
3/4c Broth (Chicken or Beef) (Water can be used or 1/2-1/2)
1/2tsp Garlic Powder
1/4tsp Onion Powder
Optional: 1/2T canned Chipotle Peppers in Adobo Sauce, mince (Or, 1/4tsp Chipotle Powder), or to taste

Mushrooms, chopped
1/2 can Southwestern Corn (Bell Pepper kind)
Onions, chopped
Dried Oregano
Good Splash of Soy Sauce

Corn Shells
Sargento’s Artisan Blend Shredded Mexican Cheese (Queso+Mexi types)

Marinade and Cook Chicken (Charcoal Grill IS BEST!), shred. I also grilled the Vegis, in foil, separately with a lil Oil (1/2tsp), seasoned well with Oregano, and a good few splashes of Soy Sauce.
Bean mix: Simmer in sauce pan a few minutes, to blend nicely.
(For flexibility, place Corn Shells inbetween lightly damped paper towels. Microwave few second til more flexible). Fill with Chicken, Vegis, and a lil Cheese. Roll. I use toothpicks to hold in place. Top with Bean mix, then, Queso/Cheese. Bake, uncovered. I did about 425-450 for about 15-18minutes.

Similar Posts:

Also, CHECK OUT Our Grilling Recipes Here 
And, Our MEXI Type Recipes Here

Mexican Marinaded Chicken … SERVED WITH Taco Tay’s TAYter Oles

grilledmeximarinade

Easy! Tasty! LOW CALORIES – LOW CARBOHYDRATES, too!
Ole Season Recipe below!

Mexi Marinade (4-6 hours):
About 1.5 – 2 lb. Chicken Breast, thawed
1 Taco Season Packet
1tsp Garlic Powder
1tsp Cumin
1tsp McCormick’s Montreal Steak Seasoning
2 Dried Bay Leaves, halved
3T Lime Juice (Fridge 100% kind)

Marinade Chicken in ziploc bag. Best on Charcoal Grill. Last hour I remove from fridge to bring closer to room temp before cooking.
Eat as is. Shred, eat over Salads, Rice, on Tacos, Fried Taco Bowls, Mole Enchiladas, etc. MANY USES!

Served with TACO TAY’S TAYter OLES:
grilledmexicanmarinadetaytertotoles

*** TACO TAY’S TAYter OLES – Seasoning: ***
2tsp Lawry’s Seasonal Salt
1/2tsp Old Bay Seasoning
1tsp Paprika
1/2tsp Cumin
1/8tsp Cayenne Powder

Tater Tots, Fries, etc.

Bake or Fry Taters. Once out, season, well, immediately. Serve up.
Or, Make a Taco Dish:
In bowl, add Taters, top with Taco Meat. Then, Toppings of choice.

Twisted HootTter’s Wings with Mexi Street Corn

HootTter Wing N Mexi Street Corn
1.5T Butter
1/4c Louisiana Hot Sauce
1T unpacked Brown Sugar
1/2tsp Paprika
1/8tsp Sea Salt
1/2tsp Balsamic Vinegar
1/4tsp Red Pepper Flakes
1T Chili Sauce (Ketchup Aisle-Not Sweet Chili!!!)
1/4tsp Corner Markets Garlic & Cheese Topper Season (Fleet Farm)
1/8tsp Chili Powder

In bowl, melt butter. Add rest. Toss with cooked chicken.
BEST ON CHARCOAL GRILL! Grill Chicken. Add to bowl. Toss with sauce.
(Depending on how many I make, I usually double above recipe.)

AMAZING Mexican Street CORN (Elote)
Corn on Cob
2T Butter (For boiling corn)
Spread:
2T Crema Mexicana
2T Mayo
1/2tsp Lime Juice (Concentrate Fridge Kind)
1/2tsp Dried Cilantro
1.5tsp Chili Powder
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Paprika
1tsp fresh Chives, minced
1/8tsp Pepper
2T Sour Cream *See Notes
2T grated Parmesan Cheese (Store shelf kind)

Mix spread. Place in fridge while you prep and cook. Allowing to blend some.
Become the Mother Shucker and start Shucking (Remove husks from corn). Boil corn in water with Butter.  Once cool enough to handle, brush on a nice layer of spread onto the corn. Enjoy! (For Less Mess, feel free to cut the corn Off the cob, AFTER spreading it with the cheese mix.)

*Notes: I was going to use 2-3T Cojita, or 2-3T Feta, or 2-3T Ricotta instead of Sour Cream, but forgot at the store. So, we just used Sour Cream. Was delicious! Cuts a few calories… So, we’re sticking with it!
HootTter's Wings N Mexi Street Corn 2

CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Similar Posts: