This is a sponsored post written by me on behalf of Melissa's Produce.
I received complimentary product for the purpose of review and recipe development,
I received complimentary product for the purpose of review and recipe development,
but all opinions are honest and they are my own. This page may contain affiliate links.
May 5 is Cinco de Mayo and here at Our Good Life, we love Mexico and its food. We are regulars now to Cabo San Lucas, and love eating all the foods with chiles. We are starting to learn about all the different kinds.
It isn't very convenient to carry home bags of dried chiles, so we have discovered Melissa's. It's an online grocery store where you can buy bags of dried chiles of many varieties. Melissa's was so kind to send us a huge variety of chiles to choose from. I found so many different kinds! I decided on using dried ancho chiles for this recipe as I am very familiar with them and know the heat level I am getting into, which is important for me!
Homemade taco seasoning is so easy, and inexpensive, and so much better for you. I have made this recipe for years, giving it away as Christmas gifts. I'm updating the recipe using the dried chiles which makes it even better!
Home ground ancho chiles
Taco Seasoning
First make your Ancho Chiles powder. For one 6 oz package, which has about 5 large chiles, remove the stems and most of the seeds (if you like your chiles on the mild side. I wear plastic gloves to be cautious. Tear the chiles into pieces. Place pieces in an electric grinder and process until finely ground. I store ours in a ziplock in the freezer.
4 T of freshly ground Ancho Chiles (see above)
2 T cumin
1 T salt (or less if desired)
1 T paprika (smoked or not)
1 t dried onion
1 t garlic powder
1 t oregano
1 t black pepper
Mix together in a bowl. I use about 2 T to equal a packet of store bought taco seasoning.
This makes about 1 c of seasoning. I divide it into 4 small jars that I get at Penzey's.
We use our Homemade Taco Seasoning in this Instant Pot Taco Bowl recipe that is one of our go-to weekday meals. It's fast and simple, and with the toppings, is an individualized meal. We use chicken breasts but you could easily use thighs or even ground beef.
2 c chicken broth
2 c white rice
2 chicken breasts
2 T homemade taco seasoning
15 oz can black beans, rinsed and drained
1 c frozen corn
1 1/2 cups salsa
2 chicken breasts
2 T homemade taco seasoning
15 oz can black beans, rinsed and drained
1 c frozen corn
1 1/2 cups salsa
8 small flour tortillas
Topping ideas:
cheese
chopped cilantro
sliced avocado
chopped green onion
sour cream
chopped cilantro
sliced avocado
chopped green onion
sour cream
Instructions
Spray bottom of the instant pot with non-stick cooking spray.
Add 1 cup chicken broth to bottom of the pot.
Add chicken breasts and sprinkle them with taco seasoning. Add rice.
Add black beans and corn.Add salsa.
Set valve to sealing. Cook on Manual for 8 minutes.
Allow pressure to naturally release for 12 minutes, then turn to quick release.
Place instant pot lid back on (with power off) for 5 more minutes to rest while you prepare the toppings. Shred the chicken. Top with some shredded chicken, and other desired toppings. Serve with tortillas.
Spray bottom of the instant pot with non-stick cooking spray.
Add 1 cup chicken broth to bottom of the pot.
Add chicken breasts and sprinkle them with taco seasoning. Add rice.
Set valve to sealing. Cook on Manual for 8 minutes.
Allow pressure to naturally release for 12 minutes, then turn to quick release.
Place instant pot lid back on (with power off) for 5 more minutes to rest while you prepare the toppings. Shred the chicken. Top with some shredded chicken, and other desired toppings. Serve with tortillas.
There are a bunch of recipes using dried chiles in the posts below, and just in time for your celebration! Go and check out all the goodies!
