Taken a nice photo of your creation? We highly encourage sharing with our friends over at [email protected].
Posts in this community must be food/cooking related and must have one of the "tags" below in the title.
We would like the use and number of tags to grow organically. For now, feel free to use a tag that isn't listed if you think it makes sense to do so. We are encouraging using tags to help organize and make browsing easier. As time goes on and users get used to tagging, we may be more strict but for now please use your best judgement. We will ask you to add a tag if you forget and we reserve the right to remove posts that aren't tagged after a time.
[QUESTION] What are your favorite spices to use in soups?
[email protected] - Lemmy.world's home for BBQ.
[email protected] - Showcasing your best culinary creations.
[email protected] - All things sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
While posting and commenting in this community, you must abide by the Lemmy.World Terms of Service: https://legal.lemmy.world/tos/
Failure to follow these guidelines will result in your post/comment being removed and/or more severe actions. All posts and comments will be reviewed on a case-by-case basis. This means that some content that violates the rules may be allowed, while other content that does not violate the rules may be removed. The moderators retain the right to remove any content and ban users. We ask that the users report any comment or post that violates the rules, and to use critical thinking when reading, posting or commenting.
In 2021 I turned 7.5 pounds of pork roast into canned seasoned pork with the idea that I could heat it, drain off the juice and wrap it in a tortilla. They were tasty. Today I used the last of them. But I wanted to test out making tortillas with a different flour than I normally use so as a backup I made rice. Tortillas have some scratch made chili powder for color and flavor. Rice is turkey stock instead of water. I think I like this better because I get to keep all the juice.
Prep from 2021. Recipe calls for a full cup of taco seasoning. Basically Alton Brown's chili powder and other herbs and spices. This was just before I started making two quarts of chili powder a year in a big bulk batch.
What do you use to grind that amount of peppers and spices? And how about storage? Wouldn't it be better/fresher if you made smaller batches more frequently? Or is year old homemade still that much better than store bought?
I found the recipe you mentioned and it sounds delicious, especially after reading through the comments.
I made a new version of the recipe built for larger batches.
One jar stays sealed, air tight and still fresh while I'm using the other one. And it's easier to make one huge batch than two big batches because I head over to the local tienda to get dried chilies cheaper.
Chili Powder (Bulk).
Servings: 2 quarts
420 grams dried ancho chilies.
210 grams dried gaujillo chilies.
150 grams dried arbol or other hot chilies like Thai bird, chipotle or cayenne
1 1/4 cup whole cumin seeds
1 1/4 garlic powder
1/2 cup plus two tbsp dried oregano
3 tbsp plus 1 tsp paprika
This is a gorgeous photo, wow what a great meal! I love that you made your own chili powder, like damn, get it!
If you're doing it in bulk it is so much cheaper than buying it. It's salt free. It's not been hanging out on the shelf or in the warehouse for 6 months. You can even adjust the heat if you want by adding more spicy peppers.
This is perfect, thank you so much!
Do not try to blend before it reaches room temperature. It needs to be completely cool so that it is crunchy enough to blend. If it's still hot it will be too flexible.
And you may want the taco seasoning recipe.
Taco seasoning, bulk
Batch size: 1 cup.
Usage: 3 tbsp per pound of ground beef.
1/2 cup salt free chili powder.
2 teaspoon garlic powder.
2 teaspoon onion powder.
2 teaspoon crushed red pepper flakes.
2 teaspoon dried oregano.
4 teaspoon paprika or 2 tsp cayenne for spicy
1/4 cup ground cumin.
2 1/2 tablespoon sea salt. 2 1/2 tablespoon fresh ground black pepper.