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Taco Seasoning (General Purpose Tex-Mex Uses)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.8948
Energy (kCal)128.563
Carbohydrates (g)24.9237
Total fats (g)4.9769
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a skillet, smoke the paprika, cumin, guajillo and ancho powders until fragrant. Add to all other ingredients in an airtight container, shake to mix, store in a dry, cool place. | 2. * Grinding Chiles - purchase 4 each dried guajillo and ancho chiles. In a skillet, blacken the chiles, then bake in a 350 degree oven for 30 minutes to dry them out. Cut them in small pieces, discarding the stems, seeds and pith. Using a spice or coffee grinder, pulverize the chiles in small batches until they are ground to a powder. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chili powder 1/4 cup 91.368 16.1028 4.361000000000001 4.6267
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    onion powder 1 teaspoon 8.184 1.8989 0.2498 0.025
    cayenne pepper 1/4 teaspoon 1.431 0.2548 0.054000000000000006 0.0777
    mexican oregano 1 teaspoon - - - -
    hungarian paprika 2 teaspoons - - - -
    cumin powder 2 tablespoons - - - -
    seasoning salt 1 tablespoon - - - -
    pepper 1 tablespoon ground 17.319000000000003 4.4126 0.7169 0.2249
    guajillo chile 2 tablespoons - - - -
    ancho chile powder 2 tablespoons dried - - - -
    bay leaf 1 crumbled - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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