A good substitute to prepared seasoning blends for those with allium sensitivity.
1 tsp ancho chili pepper
1/8 tsp crushed red pepper flakes
1 tbsp flour
1 1/2 tsp paprika
1 tsp cumin
1/2 tsp salt
1/8 tsp cayenne pepper
Mix all ingredients together. May be stored ahead in small glass jelly jars.
If making tacos with ground meat, brown the meat. Add seasoning mix and 1/2 cup water. Continue to heat until most of the water is evaporated.
If chili powder is used, recipe is not allium free. McCormick and Penzey's make Ancho Chili Pepper, which is basically dried and ground chili peppers, and I use it in place of chili powder in all my recipes.
Nutrition Facts: Serving Size 3.2g, Calories 9, Total Fat 0.3g, Trans Fat 0.0g, Cholesterol 0mg, Sodium 199mg, Total Carbohydrates 1.7g, Dietary Fiber 0.5g, Sugars 0.1g, Protein 0.3g, Vitamin A 9%, Vitamin C 1%, Calcium 1%, Iron 3%