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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.
Could you kindly share the full recipe you used? I mean the full recipe for the dish, not just for the taco/chili powder mix, thanks for posting that below. I’d like to try out this dish for prep. Thank you!
Do you can? Because otherwise this will be a list of ingredients but the prep method won't work as it uses a raw/cold pack canning method which cooks it in the jar.
Pork burrito in a jar.
Servings: 12 pints.
7.5 pounds pork roast with the fat.
1 cup taco seasoning.
2 cans stewed tomatoes, drained.
2 cans Rotel, drained.
2 yellow onions, sliced.
1 jalapeno, sliced into 12 slices.
Oops, I missed the canning part. It looks like I may get into canning now :) Thank you very much for your work typing it up!
I can write up a thing on looking for a pressure canner if anyone wants.
You have a woodworking bench in your kitchen?
Cheapest kitchen island available. Hardwood for under $200. Four wide drawers, plenty of empty space on the under shelf, peg posts and holes for baking sheets and cutting board storage at one end, and it comes with a vice for shaving prosciutto.
Doesn't everyone use a woodworking bench in their kitchen?
It's actually got me thinking. I was going to stick with stainless for butchering game on, but that would work too.
Definitely cheaper. I've done countless birds on this thing. Not sure what you are butchering but this is a little narrow so I wouldn't want to do anything bigger than a goose. Then again Harbor Freight has them so cheap you could get two for $400 and put them next to each other. Just don't install the vice on one or both of them.
Definitely quieter than stainless tables.
Well, if I have a deer, I usually bone them out on the hook. Moose or elk, I usually do the primals and steak them on the bandsaw and then work on them inside. So a 24x48 surface works fine.
Don't have a Harbour Freight here but I might see what I can find from our usual suspects.
Thanks for the idea.
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.