Perhaps the wide appeal of Tex-Mex cuisine lies in the pairing of familiar ingredients with bold spices. Corn, rice and beans seem basic enough, but when combined with spicy chiles, earthy cumin and a sprinkle of Mexican cheese, their flavors come alive.
Throughout the colder months, hearty burritos and cheesy enchiladas offer comforting appeal, but the traditional south-of-the-border flavors work equally well in lighter fare.
Homemade Taco Seasoning
Makes: Same amount as store bought package
This spice mixture is a family favorite for taco salads and will work in any recipe where you would typically use one of the small store bought packets of taco seasoning. The recipe below is the perfect amount for one pound of ground beef and can easily be doubled or tripled. You may also mix in advance and store in individual containers for quick dinners.
The difference is, you’ll know every ingredient that went into it, because you make it yourself. No MSG, “natural flavors” or additives you can’t pronounce.
Ingredients:
1 tablespoon chili powder 1 teaspoon ground cumin ½ teaspoon paprika ¼ teaspoon garlic powder ¼ teaspoon onion powder ¾ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¹/8 teaspoon cayenne pepper 1 teaspoon cornstarch (see notes)
Directions:
1. In a small bowl, mix together all the ingredients.
2. Store in a small jar or other airtight container.
3. When ready to use, brown one pound of ground beef; drain if necessary. Sprinkle the seasoning mix over the browned meat, pour in ²⁄3 cup water and simmer for 5-10 minutes, stirring occasionally.
4. Use in tacos or recipe of your choice.
Notes:
If you prepare a big batch to use over time, use approximately 2 ½ tablespoons per pound of meat to equal one store-bought packet.
If you plan to use this spice blend in a recipe where no thickening is desired, you may omit the cornstarch.
Walking Tacos
Serves 6
Ingredients:
1 pound ground beef Homemade taco seasoning on p. 92 (or 1 packet of store bought taco seasoning) Chopped tomato Shredded lettuce (I like shredded hearts of romaine) Chopped onion or green onions Cooked corn Chopped avocado Shredded cheese (Mexican blend, cheddar or your favorite) Sliced black olives Sour cream Salsa or picante sauce Individual lunch sized bags of Doritos or corn chips
Directions:
1. Brown the ground beef and drain.
2. Add the taco seasoning mix, pour in ²⁄3 cup water and simmer for 5-10 minutes, stirring occasionally.
3. To assemble: Break the chips before opening the bag (best to gently crush but not pulverize). Open the bag of chips, being careful not to tear down the side–this is your bowl!
4. Add toppings of choice.
5. Leave a little room at the top of the bag so you have room to mix. Grab a fork and dig in!
Southwestern Confetti Coleslaw
Serves 8
Classic, creamy coleslaw is a perennial picnic and cookout favorite. While I adore a thick slaw with a hearty dose of mayonnaise, some prefer a lighter vinegar base.
Smoky cumin, tangy lime and sweet honey may be somewhat unexpected in a coleslaw recipe, but they work well together in this bright tasting vinaigrette with broad appeal. The addition of protein rich black beans makes this colorful salad a worthy vegetarian option. For a heartier main dish option, use the crisp slaw as a bed for grilled shrimp or chicken
The flavors in this slaw improve over time, making it a convenient prep ahead option for quick family dinners and weekend potlucks alike.
Ingredients:
½ cup freshly squeezed lime juice
2 tablespoons honey
2 tablespoons rice vinegar (I'’ve also used apple cider vinegar)
2 tablespoons olive oil
½ teaspoon ground cumin
½ teaspoon kosher salt and a few grinds of the pepper mill
1 (14-ounce) package coleslaw mix (with carrots if available)
1 (14.5-ounce) can black beans, rinsed and well drained
1 small red pepper, seeded and diced (about 1 cup)
3 green onions, thinly sliced
¼ cup chopped fresh cilantro, lightly packed (omit or use parsley if not a fan)
1 jalapeño pepper, seeded and finely chopped
For serving: 1 avocado, diced; ¼ cup pepitas or sunflower seeds (I like salted; unsalted may be used if preferred)
Directions:
1. In a small bowl or jar, whisk together the lime juice, honey, vinegar, oil, cumin, salt and pepper. The dressing may be made up to several days in advance and refrigerated. Stir or shake well before using.
2. In a large bowl, combine the coleslaw mix, black beans, red pepper, green onions, cilantro and jalapeño pepper.
3. Pour the dressing over the cabbage mixture and toss gently to combine.
4. If time allows, refrigerate the coleslaw for an hour or more before serving to allow the flavors to develop and permeate the cabbage. Just before serving, stir in or top with the pepitas or sunflower seeds and chopped avocado.
Notes:
If you expect leftovers, I recommend adding the avocado as a topping rather than stirring it into the salad, as it will not stay as fresh once chopped. Likewise, the seeds will better maintain their crunch when sprinkled over the top just prior to serving. Diced fresh tomato or halved grape tomatoes offer a fine alternative to the red pepper, although they tend not to hold up quite as well when refrigerated over time.
Find more of Ann’s recipes at www.fountainavenuekitchen.com
Read Bonus Tex-Mex recipes here.
Recipes and photography by Ann Fulton