Kind of busy today, but I am trying to keep on my “one post a day” minimum. So I’m going to attempt to do two things at once here: write down a recipe I made up last night for “special taco sauce” because Anna has requested me to do so, and write a blog post. If I don’t write down these recipes that I make up, I forget them and they can never be duplicated, which makes Anna a sad panda.
So last night, Anna learned how to use the fabulous meat grinder, and ground up some chicken. For the taco seasoning, I used:
- 1 Tbsp Chili Powder, Kroger Style
- 1 tsp cumin seeds, ground up in a mortar and pestle
- 1 tsp kosher salt
- 1.5 tsp oregano
- 1 chopped up chipotle in adobo
- 2 cloves of garlic, minced
- 1 C water
First I … browned? I guess cooked … the ground chicken in my trusty, invincible cast iron skillet. Then I added everything above, brought the water to a simmer, and let it sit for a bit. That is the easy part – basic taco goodness.
What’s important here is the special-est sauce: In our mini-chopper I added the entirely scientific and precise amounts listed below:
- 2 handfuls of fresh cilantro
- 3 or 4 mixing spoons worth of Kroger “Classic Whip” (generic Miracle Whip – it’s got that tasty zip!)
- about a teaspoon of cumin seeds
- about 1/4 C vinegar
- about 1/2 tsp smoked paprika
- about 1 tsp white pepper
- about 1 tsp garlic-infused grapeseed oil (Olive oil and a clove of garlic is probably about the same)
- pinch of kosher salt
Mix it in the chopper thingy until it’s all blended. If I had it to do again, I’d probably add a pinch of sugar or something, as the sauce is very tart, like Anna.
It was pretty good. Oh, and we topped our tacos with grilled onions and Monterey Jack cheese. Nom.
