Taco Seasoning Recipe

Directions

1. Measure out all the ingredients in a small bowl. Mix well. Then taste and adjust the salt or spices as desired. Store in an airtight container until ready to use.

Notes

• For a larger batch (the equivalent of about 6 packets), use:
  • 1/4 cup chili powder
  • 3 tablespoons ground cumin
  • 1 tablespoon each paprika, crushed red pepper, and salt
  • 1 1/2 teaspoons each garlic powder, onion powder, dried oregano, black pepper

Credit: Sommier Collier

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/