Spice Blends: Fajita, Chili, Taco Seasoning Mixes - Margaret Ullrich

Years and years ago a local department store named Eaton's had an annual event.

It was meant to bring a bit of warmth to our Winnipeg winters.

They called it Eaton Uncrates The Sun.

Every year, usually in February when we were truly good and sick of winter, the managers would pick a sunny spot and try to recreate it, complete with decorations, food and cooking demonstrations.

One year they picked Mexico.

For a nickel we could try a tiny taco.  Wow!!

This was before we could find burritos in our frozen food section.

It was quite an adventure, tasting our first tacos.

For a few hours we had escaped the cold.

Okay… it didn't take much back in the 1970s and 80s.

There are packets of mixes to turn a pound of ground beef into something Mexican.

But really you can make your own for a lot less.

Chili powder, cumin, oregano.

Crushed dried red pepper, dry minced garlic, and dry minced onion.

Easy to find in the spice department.

And easy to combine.

So do it.

Fajita Seasoning Mix

4 Tablespoons chili powder

2 Tablespoons ground cumin

2 teaspoons ground oregano

1 teaspoon garlic

1 teaspoon salt

Makes a scant 1/2 Cup

Chili Seasoning Mix

2 Tablespoons flour

4 Tablespoons dry minced onion

1 Tablespoon chili powder

2 teaspoons salt

1 teaspoon crushed dried red pepper

1 teaspoon dry minced garlic

1 teaspoon sugar

1 teaspoon ground cumin

Makes 1/2 Cup

Taco Seasoning Mix

1 teaspoon cornstarch

4 teaspoons dry minced onion 

2 teaspoons salt

2 teaspoons chili powder

1 teaspoon crushed dried red pepper

1 teaspoon dry minced garlic

1/2 teaspoon dried oregano

1 teaspoon ground cumin

Makes 1/2 Cup