"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Arizona Dreaming Recipe

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This recipe for Arizona Dreaming, by , is from The McCabe Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jimi McCabe

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup chili powder
1/2 cup corn starch
1/4 cup sea salt (reduce to 1/8 cup for low-sodium version)
2 tablespoon ground black pepper
3 tablespoons paprika
1 tablespoon smoked paprika
1 tablespoon onion powder
2 tablespoons garlic powder
2 tablespoons dried leaf oregano (Mexican preferred)
2 tablespoons ground cumin
1 - 2 teaspoons cayenne pepper (Adjust or omit cayenne for more or less heat.)
2 teaspoons ground coriander
1 tablespoon unsweetened cocoa powder

Directions:
Directions:
Combine all ingredients in food processor and pulse until well combined. Or, whisk together in bowl. Store in airtight container or spice jar.

Number Of Servings:
Number Of Servings:
Varies
Preparation Time:
Preparation Time:
5 Minutes
Personal Notes:
Personal Notes:
TO SEASON GROUND BEEF FOR TACOS: In large skillet, cook 1 pound meat over medium high heat until no longer pink. Drain off any fat. Add 1/4 cup seasoning mix and toss to coat the meat. Add 3/4 cup water, stir to combine. Bring to boil, lower heat and simmer uncovered until mixture thickens, approx. 5-10 min. Add more salt to taste, if desired. Cover and keep warm on low until ready to serve. 1 pound of ground meat is enough for approx. 12 tacos.

TO SEASON GROUND TURKEY OR CHICKEN: Follow same directions as for ground beef, except heat 2 teaspoons canola oil in skillet before adding meat.

TO SEASON WHOLE CHICKEN BREASTS/THIGHS OR BEEF STEAKS FOR TACOS: Coat meat on all sides with seasoning mix. Grill, broil, or pan fry meat. Let meat rest for 15 minutes before thinly slicing or shredding, to retain moisture in the meat.

 

 

 

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