ELLI LUCA

A friend Scott sent me a package of goodies. THANK YOU SO MUCH!!!   I look forward to cooking up a storm this weekend.I love trying new & exotic spics and ways too cook and I am sure my husband enjoys eating it! The photos were taken and posted in sequence. Each time I pulled out an item, Miguel inspected it then looked in the box for the next thing. He actually tried to get in towards the end, but he is a little too big. Message from Scott:  The spices are typical of the Mexican cuisine near the area that is now New Mexico.  www.newmexico.org/cuisine/recipes/index.php .   Each US and Mexican state with indigenous Mexican people has its own traditions and flavours. They are known for vicious rivalries between green and red chiles loyalists. Pisole is the traditional starch and the star of my favourite Mexican soups and stews.  Pisole with braised pork and red (chile) broth served with lots of fresh tortillas is one o...

  As a lover of Mexican / spicy food, the store bought variety (seasonings) have a ton of flavour enhancers such as MSG and other nasty additives that make me feel unwell. I can eat the salsa from El Paso, but their seasoning packets make me very thirsty. Hence I make my own seasoning. INGREDIENTS * 1 Tbsp. Chili Powder * 1/4 tsp. Garlic Powder * 1/4 tsp. Onion Powder * 1/4 tsp. Crushed Red Pepper Flakes * 1/4 tsp. Dried Oregano * 1/2 tsp. Sweet Smoked Paprika * 1 1/2 tsp. Ground Cumin * 1 tsp. Sea Salt * 1 tsp. Black Pepper METHOD Now for the easy part: mix all the spices together and store in an airtight container.  Thanks Eric for the inspiration, I hadn't had Tacos for quite a while.  Wasn't the same as #tacothursdays but was a good Saturday night feed.