Taco Tonight

This is an “old” recipe in our family, it came into my repetoire “BK” – Before Kids. It has stood the test of time and I keep a mason jar of it premixed in my spice drawer at all times.

• 4 tbsp chili powder
• 2 tbsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp crushed red pepper flakes
• 1 tsp dried oregano
• 2 tsp paprika (not smoked)
• 2 tsp cornstarch
• 3 tsp table salt
• 4 tsp ground black pepper

Measure all ingredients into a jar with a tight sealing lid (I put a piece of wax paper between the jar and the lid to be especially sure or the cornstarch will go clumpy). Shake well to mix and use for tacos and any other tex-mex seasoning.

For tacos: use as much spice as you’d like – some people like taco meat less flavourful, we use a fair bit. You can add the mix, stir, cook and taste and then add more if needed. If you have lean ground meat you may need to add a few tablespoons of water to make the sauce (remember there is cornstarch in the mix). We often add a can of lentils to one pound of ground meat, the liquid from the lentils is perfect for making the sauce.

You can sprinkle this on fish or any other protein before baking it in the oven or in a frying pan for fajitas (think chicken breasts, shrimp, etc). You can also add it to cream cheese to make layered nacho dip.