I am way behind on my postings. Since I retired, I just don't have any spare time. You guys who work for a living don't know how difficult it is.
Anyway, here is what I made on Cinqo de Mayo.
I didn't have any taco seasoning so I made some:
- 25 ml (2 tablespoons) chili powder
- 1 ml (1/4 teaspoon) garlic powder
- 1 ml (1/4 teaspoon) onion powder
- 1 ml (1/4 teaspoon) crushed red chilies
- 1 ml (1/4 teaspoon) dried oregano
- 2 ml (1/2 teaspoon) paprika
- 5 ml (1 teaspoon) cumin
- 1 ml (1/4 teaspoon) ground coriander
- 2 ml (1/2 teaspoon) salt
- 1 ml (1/4 teaspoon) ground pepper
Note the fancy label and jar. Presentation is everything.
I had a dozen chicken drumettes that I put in a bowl. I tossed them with 15 ml (1 tablespoon) of vegetable oil and 10 ml (2 teaspoons) of taco seasoning.
I put them on the pellet smoker preheated to 325 F.
After 25 minutes, I gave them a flip.
While they were finishing off, I made a glaze by mixing the following in a small saucepan:
- 50 ml (1/4 cup) soy sauce
- 15 ml (1 tablespoon) lime juice
- 15 ml (1 tablespoon) chili sauce
- 3 ml (1/2 teaspoon) taco seasoning
- 5 ml (1 teaspoon) molasses
- 5 ml (1 teaspoon) cornstarch
I heated that on medium heat, stirring, until the glaze was thickened and shiny.
After they cooked for 25 minutes on the second side, I took them off and put them in a large bowl.
I tossed them with the glaze.
The finished product.
We served them with baked potatoes and carrot sticks.
These were very tasty. I thought they were a touch salty but I am very sensitive to salt and She Who Must Be Obeyed said they were perfect. There was the brightness of the lime, the pungent cumin and a touch of sweet. Apparently, I can make these again.