Yep, we’re back to making up words to describe one of our staples.
In this case, it’s taking our taco seasoning and using it as a taco seasoning…or a base for enchilada sauce…OR as a seasoning/sauce for fajitas. It’s basically the EVERYTHING bagel of the Mexican food world. Well, my world at least.
(this will make about 3/4 cup seasoning)
1/2 cup chili powder (light or dark, your choice)
2 TBSP cumin
1 TBSP salt
2 tsp each oregano and paprika
1 tsp granulated garlic and/or onion powder
1/2 tsp crushed red pepper flakes
Mix together, then use to season the meat/veggies you are using for the tacos.
Take the recipe/quantities above for the seasoning and mix in 1/4 cup flour (all purpose or gluten free).
In a saucepan, heat 1/4 cup oil, then whisk in flour/seasoning mixture to make a pasty substance – this is the roux. Whisk in about 4 cups of stock (veggie/chicken/beef). Bring to a boil, then turn down to a low simmer and stir occasionally for about 30 mins. Feel free to thin with additional stock to your liking; taste and enjoy!