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South Of the Border

Gluten-Free Taco Seasoning Mix (Homemade)

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Gluten-Free Tacos with Pico de Gallo

Homemade Taco Seasoning for Great Tacos in Dorito Shells

While there are taco seasoning mixes on the market that are both gluten-free and delicious, my favorite approach is to use a homemade spice mixture. It’s super easy to make up a batch and keep it on hand in the spice cabinet.

The Basics of Using a Homemade Taco Seasoning Mixture:

  1.  2 Tablespoons of the homemade mix is equivalent to one package of store-bought taco seasoning.
  2.  Adjust to meet your own personal tastes. Like more salt? Add more. If you like less salt, use less.
  3. The dried onion is a matter of personal taste. I prefer more texture in my taco seasoning, so I add a little minced dry onion along with the full 2 tablespoons of the onion powder. If you prefer, you can add the minced dry onion and use half the onion powder called for. Your call.
  4. Dried red pepper is optional. If you like a little heat, go for it. If you don’t like any heat, don’t’ even think about it.

MIX TOGETHER:

2 tablespoons onion powder
1 teaspoon minced dried onion
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon ground oregano
1 tablespoon sugar
1 pinch dried red pepper
1/2 teaspoon salt

Use as you would your store bought packet of seasoning.


Herdez Salsa Verde… A “Can’t Possibly Live Without” Condiment

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Herdez Salsa Verde
Every now and again, I like to do a “Shout Out” post to some of my favorite foods, ingredients, and culinary obsessions. First off, let me just say that this is not a “sponsored post,” or ad in any way, shape, or form. This is just a food blogger going all “fan girl” about one of her favoritest favorites.

I list some of my culinary obsessions on the side —–> as a way of letting other cooks and bakers know what I strongly recommend. You’ll notice that Herdez Salsa Verde is there which, if we’re being honest, may seem like a strange bird among the other “ingredients.” After all, salsa verde isn’t considered an ingredient in the sense that vanilla extract, herbs, and white vinegar are. It does, however, make your entire life more delicious – so, there’s that.

Why am I Obsessed with Herdez Salsa Verde

For one thing, this is the best salsa verde I’ve ever tasted. If there’s one on the market that tastes even half as good, I haven’t found it yet. Well, in full disclosure, I’m not even looking…

It’s a quick and easy way to give just about anything an extra little kick. The taste is fresh and ridiculously flavorful.

We always (as in always, always, always) have multiple jars on hand – it’s as though we’re afraid the apocalypse will happen and we won’t have enough. At this very moment, we actually have three in the refrigerator and two in the pantry.

We might have a wee problem here.

{Continued Below the Bowl of Chili…}

Herdez Salsa Verde on Chili
My Favorite Ways to Use Herdez Salsa Verde:

  • A little or a lotta on chili is fantastic.
  • On  chili dogs
  • On top of migas (or omelets, scrambled eggs…)
  • Poured over loaded nachos
  • One of my favorite ways to use salsa verde is on frozen gluten free burritos (Amy’s, Red’s..) and CedarLane’s Sweet Corn tamales.  One of my favorite lunches is actually salsa verde poured over a CedarLane Sweet Corn Tamale. Insanely delicious.
  • Herdez Salsa Verde is actually wonderful on top of any “Southwestern Style” frozen meal. Sometimes frozen/microwavable meals can be a little dry, the salsa verde adds flavor and counters any dryness that may be going on.
  • Poured over softened cream cheese and eaten with thick tortilla chips or thick Kettle Style potato chips
  • On tacos
  • On taco salad
  • On taco pizza
  • On cheese pizza
  • With Chicken Tortilla Soup
  • On black bean burgers
  • With Rice, Beans, and Roasted Veggies in a bowl

Basically, once you fall in love with the flavor, you’ll knock your own socks off with the number of ways you can find to enjoy it.

Herdez Salsa Verde is usually found in the Mexican Food’s section in grocery stores and is, of course, also available on Amazon (Amazon link).

Herdez Salsa Verde on Chili

Taco Tuesday Idea: Pulled Pork Tacos

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Pulled Pork Tacos
We have a long-running tradition that’s shared by a lot of people – Taco Tuesday. I love having “fixed” meal days because it makes one less day I have to think. The less thinking I have to do, the happier I am.

The fillings change (although we have traditional ground beef tacos more than any other – creatures of habit). One of my favorite tacos is a pulled pork taco – and you can use leftover pulled pork or grab some as take out from your favorite BBQ restaurant.  Allowing your favorite restaurant to do the heavy lifting, so to speak, is just a brilliant and inspired thing to do.

In the picture at the top, I hadn’t added any toppings to the tacos yet. WHY I jumped the gun and took the picture before the tacos had finished dressing is beyond me. Knowing me like I do, I probably was distracted by…

  1. My cats.
  2. A baseball game.
  3. Chocolate.

{Continued Below…}

Sliced Radishes and Cilantro
Topping ideas for pulled pork tacos fall under the category of “your call!”

  • white corn
  • shredded lettuce
  • tomatoes
  • green onion
  • cilantro
  • salsa verde
  • thinly sliced radishes (shockingly good)
  • BBQ sauce
  • mild taco sauce
  • Mexican Crumbling cheese (perfect with cilantro)
  • jalapenos
  • coleslaw (Mmmmm!)
  • white cheese sauce
  • shredded cheese
  • etc etc etc

{Continued Below…}

Pork Tacos with Sliced Radishes and Cilantro
Pulled pork tacos are a beautifully economical way to use leftover pulled pork. If (like us) you regularly enjoy Taco Tuesdays, plan pulled pork on Monday and you’re set for Tuesday. It (of course) works the same with leftover chicken (which is also freaking fantastic with cilantro… radishes, not so much – save them for the pork!)

Boca crumbles, shrimp, refried beans, and cod are also great taco fillers.

I promise you, thinly sliced radishes on pulled pork tacos are both beautiful and delicious. Same with coleslaw (which, of course, you can also grab at the restaurant when you grab your pulled pork, if you’re so inclined).

Finally, A Word About Cilantro

While I play with a million and one fillings for tacos, a constant is cilantro. This is one of my absolute favorite herbs and the first plant that sees action in my herb bed each year.

I realize that some people (what’s with them, anyway?!?) don’t like cilantro – but for those of us who can’t get enough of it, we can rest assured that we’re doing our bodies (as well as our taste buds) good.

Cilantro is a good source of Thiamin and Zinc and is a “very good source” of Vitamin A, Vitamin C, Vitamin E, Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese (source).

BOOM!

As for health benefits of Cilantro…

  • lowers anxiety
  • improves sleep
  • lowers blood sugar levels
  • protects against cardiovascular disease
  • rids the body of heavy metals
  • source (plus even more benefits)


Cilantro Lime Slaw: Delicious Side for Cinco de Mayo

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Pasolivo Lime Olive Oil
Pasolivo Lime Olive Oil 
Some time back, I wrote a raving Pasolivo Olive Oils Review. Their flavored olive oils will completely change how you look at olive oil. Don’t get me wrong, olive oil is one of the centerpieces of my cooking – but Pasolivo’s flavorful olive oils (like the Lime Olive Oil pictured here) change the game by adding extra layers of flavor that’ll rock your world.

The lime, rosemary, basil, and citrus olive oils are each phenomenal and I completely recommend them – to the tune of 110 percent. Pasolivo’s Artisan Blend Extra Virgin Olive Oil is unlike any you’ll ever find, too.

However, this post is all about the Pasolivo Lime Olive Oil, so let’s give him all of our attention. Below is a delicious recipe using Pasolivo Lime Olive Oil and I know you’ll be as impressed with it as I am.

I use the Pasolivo Lime Olive Oil in so many different ways – from black bean burgers to fish and from roasted asparagus to chicken. Most recently, I used it with grilled chicken tacos and the extra flavor they gave the tacos was mind-blowing.

Grilled Chicken Tacos
Grilled Chicken Tacos
My husband had grilled chicken for our annual NFL Draft Day party (sporting events are treated like holidays in this family). I saved what little chicken was left for the next day. After tearing the meat off of the bones, I tossed the chicken in some Pasolivo Lime Olive Oil, seasoned it with salt/pepper and heated it up in a skillet. Because the Olive Oil, itself, is so flavorful, I didn’t need any further seasoning that that. They were fantastic!

See Also:

Pasolivo Lime Olive Oil

Pasolivo Lime Olive Oil

Review: Montana Mex Seasoned Salts: Picante, Sweet, and Chile

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Montana Mex Seasoned Sea Salts with Avocado

Montana Mex Seasoned Sea Salts Are Out of This World

There are few things that excite me more than finding a great new cooking ingredient or food. I’m always on the lookout for my next great kitchen obsession because, as far as I’m concerned you can never have too many. They keep cooking fun and exciting and make your meals all kinds of delicious.

A while back,I began using Montana Mex Seasoned Sea Salts and it recently occurred to me, I literally can’t imagine my kitchen without them. These are definitely three items that my kitchen will never, ever be without. Each adds its own variety of flavors and I find myself often using a combination of two – especially in guacamole or on chicken, pork, or eggs.

I’d be hard-pressed to pick my absolute favorite, because each brings something different to the party – but if I HAD to choose just one, I’d say the Montana Mex Sweet Seasoned Sea Salt (Amazon link) – it’s slightly sweet and the combination of ginger and orange peal make it a perfect match for fish. Of course, having said that, I wouldn’t take anything for the other two, either. My sweet tooth simply dictates my every culinary emotion, so naturally I’d choose the sweetest of the three if push came to shove.

My husband is actually the one who gets credit for finding these wonderful salts. Every now and then, he hops on Amazon and finds me great new seasonings, salts (he knows I’m obsessed with salts), oils, rice, and other spices. This is one of his best finds – and he’s had many.

Below is a brief description of each, along with a link to that individual salt.  The last “bullet point” (the one in bold) is how I, personally, use each particular salt.

Click through each link for more information – take it from me, you’re going to want each one.

Avocado with Lime Juice and Montana Mex Chile Salt

Montana Mex Chile Seasoned Sea Salt

  • An eclectic blend of the finest sweet red chiles and pure sea salt
  • Flavorful and will become your all-purpose seasoning in no time
  • Coat your vegetables as you roast or fry
  • Super simple sprinkle on to hot fries
  • Sea Salt, new Mexico chile, pasilla negra chile, guajillo chili, ancho chile and rice hul to prevent clumping
  • Heavenly on sliced avocados – simply add some lime juice, a little black pepper, and the Chile Seasoned Salt for a perfect, healthy snack OR even a sidedish. The Chile Seasoned Sea Salt is also a knock out with fish – cod, catfish, rice, and salmon. It’s also great on fried and scrambled eggs. I’ve also used this one on roasted potatoes and corn on the cob.

{Review Continued Below the Blackened Catfish!}

Blackened Catfish with Montana Mex Chile Seasoned Salt and Sweet Seasoned Salt

Blackened Catfish with Montana Mex Chile Seasoned Salt and Sweet Seasoned Salt

Montana Mex Sweet Seasoned Sea Salt

  • Rub and sear into salmon on the grill
  • Add to baked goodies
  • Made from cane sugar, date sugar, sea salt, pasilla negra chili, orange peal, all spice
  • Aji amarilli chili, cinnamon, ginger, clove, rice hull
  • This is one of the most unique salt blends I’ve ever had.  I’ve used this beauty on fish, roasted asparagus, roasted chickpeas, roasted carrots, and fried apples. I’ve even put it in my oatmeal, Cream of Rice, and grits. I’m over the moon crazy for it. I like a combination of either the Chile Seasoned Sea Salt or the Picante Seasoned Sea Salt with the Sweet on Avocados, eggs, and guacamole.

Montana Mex Picante Seasoned Sea Salt

  • Rub on steak and sear it like you mean it
  • Stir into creamy pasta for a little kick
  • Jalapeno, sea salt, garlic, cilantro, cane sugar
  • Mexican oregano, rice hull to prevent clumping
  • This one pairs perfectly with beef and chicken. It gives a little kick while also giving a hint of cilantro. I’ve used this distinctive sea salt on avocados, guacamole, steaks, rice, chicken, and roasted potatoes.

Montana Mex Chile Salt on Rice

Easy Gluten Free Vegetarian Mexican Pizzas

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Gluten Free Mexican Tortilla Pizza
There are countless reasons to love this Gluten Free Mexican Pizzas recipe – they’re quick, easy, and very inexpensive to make.  I also love the fact that they’re ideal to make for just about anyone – because, while they’re gluten free and vegetarian, anyone and everyone loves them.

They’re that delicious.

Gluten Free Mexican Pizzas

1 (16 oz) can refried beans
1  (4 oz) can chopped green chiles
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1/4 tsp. chili powder
dash of Kosher salt
8 – 10 Corn Tortillas (I use white corn tortillas)
Pace Picante Sauce (or your favorite Salsa)
Shredded Cheddar Cheese
Your favorite toppings: green onions, sweet onions, jalapenos, diced green pepper, black olives… 

You can make these pizzas in the oven OR on the stove, in a skillet. The latter’s pretty convenient in the summer months if you don’t want to heat up your kitchen. I’ve made these both ways and honestly don’t have a clear-cut favorite. I will say this, though, for whatever reasons, using a skillet seems to draw out more of the delicious corn flavor from the tortillas.

If you’re using an oven, preheat it to 400 degrees.

In a small bowl, combine the beans, chiles and spices.  you could also throw in a little diced jalapeno if you’re brave enough.

Oven Method: Place tortillas on a large baking sheet.  Spread with the bean mixture, to within 1/2 of the edges.  Top with another tortilla, gently pressing down.  Spoon Pace Picante Sauce or salsa over the top, then sprinkle with cheese and your favorite toppings.  Bake at 400 for 10 – 15 minutes or until cheese is melted.

Stove Top:  Toast tortillas (two at a time, side by side)  in a skillet.  Spread one of them with the bean mixture and top with second toasted tortilla.  Spoon Picante Sauce or salsa over the top and sprinkle with cheese and your toppings.  Put each pizza back on the skillet cover, and heat on low until cheese is melted.

Use a pizza cutter to cut each pizzas into fourths.   Serve with a salad or tortilla chips and you have a quick, easy, budget-friendly, and delicious meal.

Picante Sauce or Salsa? Either is delicious – but I’m a sucker for Picante Sauce for the simple fact that it’s sweeter. I actually prefer to mix things up and alternate between Picante and salsa.

Toppings: Use however much or however little you want – you call the shots. My favorite toppings for these pizzas are black olives and green onions but feel free to use any type of pepper that catches your eye. Finely shredded lettuce, finely chopped tomatoes and a dollop of sour cream are also great additions after the pizzas have come out of the oven or off of the stove.

Gluten Free Corn Tortillas and Pace Picante Sauce

Perfect Guacamole Doesn’t Have to Be Hard

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Guacamole and Chips

PERFECT Guacamole Recipe

2  avocados
1  roma tomato, chopped (squeeze out/discard as much of the juice as possible)
1 jalapeno (seeded, and chopped – with all membranes removed)
2 Tablespoons  chopped fresh cilantro
1 2 Tablespoons red onion (or green onion)
2 Tablespoons  lime juice
1/2 teaspoon  ground Cumin
1/2 tsp salt
dash of pepper (or a great 3 pepper blend)

  1. Peel and core the avocados.  Using a fork, mash the avocados with the lime juice, but don’t over-mash. Guacamole is better when it’s a little chunky.
  2. Add the vegetables and seasonings. 1 Tbs of  pickled jalapenos can be subbed for a fresh jalapeno. Needless to say, use more or less of jalapenos, depending upon your personal pain threshold.
  3. When it comes to salt – you’d never want to make guacamole without a little salt, but don’t overdo it – especially if you’re serving your guacamole with tortilla chips. The chips are salty enough, you don’t want to go overboard. About 1/2 tsp is honestly all you nee.
  4. Decorate the top of your guacamole with jalapeno slices, chopped cilantro, and/or chopped tomato.

Tips for Storing Leftover Guacamole:

The best tip I have for storing leftover guacamole is this: Don’t have any leftover guacamole.  Honestly, I’d actually rather make a small batch, then if it’s eaten, make a second batch.  Like avocados, guacamole turns ugly on a dime – and since they cost quite a few dimes, I don’t like to mess around with them.

However, if you MUST save your delicious guacamole for  a short amount of time, here are two tips:

  • Keep the pits after you’ve peeled your avocados. Place the pit down into the guacamole when you’re putting it into the refrigerator.  The pit keeps it from turning brown on you too fast.
  • Again, if you simply MUST keep your guacamole for a little while, place plastic wrap directly onto the guacamole itself. Don’t leave any “pockets” for air to get to the guacamole.
  • Best bet: eat it all and make more.