Wednesday, May 18, 2011

Mexican Beans, Taco seasoning, Cuban Black Beans and Rice and Stock

Just typed this up for our soon to be DIL And thought ya'll might like to have a crack at this too.
t= teaspoon T=Tablespoon  when you shop for these seasonings make sure you get plain and not the "salt" types.
 
Taco Seasoning
 
6t chili powder
2 1/2t garlic powder
5t paprika
3t onion powder
4 1/2 t cumin
1/8 - 1/4t cayenne (to taste)
1/2t cornstarch
 
Mix well, store in airtight container for up to 6 months.
 
To Use:
 Add to cooked beef (ground or shredded) with a bit of water just like a the package type.  To make shredded just put a pot roast or tri tip-any beef into the crock pot on high for like 10 hours and then it will shred easily.  Then make tacos, burritos, enchiladas (canned sauce) etc.  If you use more medium cheddar and less of the mild it will go longer with the same taste and less sodium.
 
Authentic Mexican Beans
 
Clean and pick rocks from pinto beans, soak overnight-add water to about 1" above beans.  Next morning rinse and cover with water.  Bring to boil, reduce heat, cover and cook till soft.
 
Add:
1 large can diced tomatoes or 3+ fresh (canned low sodium)
1 chopped onion
3 gloves garlic minced
2 jalapenos (optional)
2t ground cumin
    Cook forever.
 
Refried
Smash beans in skillet in 3T oil
add finely diced onion, 2 cloves minced garlic and cumin to taste.  Stir every 10-15 minutes to avoid burning.  They'll change in color and become thickened like bean paste.
 
Cuban Black Beans and Rice
 
Soak and cull rocks from a bag of black beans.  Above directions to before "Add".
Then add:
2tb olive oil
1 clove garlic
1 onion
1/4t oregano
1/4 t cumin
1 whole bay leaf
1T cider vinegar
Cook for about 30 minutes and serve over cooked rice
 
Great way to get calcium naturally. When ever making stocks and soups that have bones in them,,, add a T-3T of cider vinegar.  This pulls the calcium out of the bones and puts it into the stock.
 
Stock
Needed to replace all the high sodium canned broths to make beef stew and soups which freeze great.
 
Bones (any kind will do) I put them into a cheesecloth when making something I don't strain out later.
 
Add water over bones to just cover, add cider vinegar
Add celery, onion, carrots and garlic-these can be just cut in half.  Cook forever - that means about 2+ hours - till the house smells good then you know it's done.
 
Strain all pieces and presto! No sodium broth!  And you know what's inside of it.

No comments:

Post a Comment