Mexicanseasoningmix Recipes

Steps:

• Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.

Steps:

• For MEXICAN SEASONING MIX:.
• Combine ingredients (add 1/2 teaspoon SALT-SPICE) and store in covered container at room temperature. The spice mixture keeps for one year. Makes 5 1/2 tablespoons.
• For SALT-SPICE:.
• Combine all ingredients, stirring well. Store the Salt-Spice in a pepper grinder and use it to season foods. Makes about 1/2 cup.

Steps:

• Mix all of the dried spices and store in an air-tight container.

Steps:

• Preheat oven to 170ºF/75ºC.
• Brush on some vegetable oil on one side of each tortilla; set aside.
• Warm up a panini press on medium-high heat.
• When hot, working with one at a time, place a tortilla, oiled side down, and brush the top with oil. Place the press on top and cook for between 40 to 60 seconds or until golden brown. Flip it and cook the other side.
• Transfer the cooked tortillas in a single layer on a baking sheet lined with a wire rack and transfer them to the preheated oven to keep them warm while looking after the toppings.
• In a bowl, add refried beans with Old El Paso Taco Seasoning. Combine the ingredients until well blended.
• In a medium skillet over medium-low heat, add the refried bean mixture and warm it up, stirring often. When the refried bean mixture is warmed, turn the heat to the lowest setting until ready to serve.
• In another medium skillet over medium heat, add ground beef and, breaking the meat into small pieces, cook it halfway.
• Season the meat with ground cumin, oregano leaves, chipotle powder, ground sea salt and freshly ground black pepper. Stir well until nicely mixed and continue cooking until the meat is no longer pink.
• Add pressed garlic and sauté for only 1 minute.
• Using a slotted spoon, scoop the meat into a bowl, leaving the fat behind.
• To assemble, spread some refried bean mixture onto a grilled tortilla, about 2 tablespoons.
• Scoop some ground beef mixture on top then some chopped iceberg lettuce, diced Roma tomatoes, Pico de Gallo or Fire Roasted Salsa, avocados, pickled red onions, and cheese.
• Drizzle on crema and sprinkle on chopped cilantro. Serve them with a couple of lime wedges.