Burrito in a jar with rice and home made tortillas.
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What do you use to grind that amount of peppers and spices? And how about storage? Wouldn’t it be better/fresher if you made smaller batches more frequently? Or is year old homemade still that much better than store bought?
I found the recipe you mentioned and it sounds delicious, especially after reading through the comments.
I made a new version of the recipe built for larger batches.
One jar stays sealed, air tight and still fresh while I’m using the other one. And it’s easier to make one huge batch than two big batches because I head over to the local tienda to get dried chilies cheaper.
Chili Powder (Bulk).
Servings: 2 quarts
420 grams dried ancho chilies.
210 grams dried gaujillo chilies.
150 grams dried arbol or other hot chilies like Thai bird, chipotle or cayenne
1 1/4 cup whole cumin seeds
1 1/4 garlic powder
1/2 cup plus two tbsp dried oregano
3 tbsp plus 1 tsp paprika- Put on some disposable gloves. You will regret not doing this
- deseed and destem the chilies.
- cut them into ribbons and then into 1 inch chunks or ribbons.
- Preheat oven to 250.
- On a foil lined baking sheet add the chilies and cumin.
- Bake for 10 minutes and then stir
- Bake for another 10 minutes
- Look at the ancho chilies. Find one that still has seeds on it that were stuck to it. There might still be some moisture there. If so repeat 10 minute bake.
- Divide this with another baking sheet so the mix can reach room temp quickly.
- Put on a face mask if you have any lung related issues
- add all ingredients to blender or food processor.
- blend until you see most of it has turned to dust.
- sift through a sifter
- reblend anything left in the sifter
- repeat last three steps till the size of the bits in the strainer are no bigger than a chili seed.
- if you get to the point where pieces won’t go smaller than a chili seed you have too much moister. Turn the heat back on the pan and toast it again stirring over medium heat. This will dry it out more for round two. Don’t let it smoke.
- stir it up
- store in air tight container like a mason jar with a rubber seal on the lid.
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I made a new version of the recipe built for larger batches.
One jar stays sealed, air tight and still fresh while I’m using the other one. And it’s easier to make one huge batch than two big batches because I head over to the local tienda to get dried chilies cheaper.
Chili Powder (Bulk).
Servings: 2 quarts
420 grams dried ancho chilies.
210 grams dried gaujillo chilies.
150 grams dried arbol or other hot chilies like Thai bird, chipotle or cayenne
1 1/4 cup whole cumin seeds
1 1/4 garlic powder
1/2 cup plus two tbsp dried oregano
3 tbsp plus 1 tsp paprika- Put on some disposable gloves. You will regret not doing this
- deseed and destem the chilies.
- cut them into ribbons and then into 1 inch chunks or ribbons.
- Preheat oven to 250.
- On a foil lined baking sheet add the chilies and cumin.
- Bake for 10 minutes and then stir
- Bake for another 10 minutes
- Look at the ancho chilies. Find one that still has seeds on it that were stuck to it. There might still be some moisture there. If so repeat 10 minute bake.
- Divide this with another baking sheet so the mix can reach room temp quickly.
- Put on a face mask if you have any lung related issues
- add all ingredients to blender or food processor.
- blend until you see most of it has turned to dust.
- sift through a sifter
- reblend anything left in the sifter
- repeat last three steps till the size of the bits in the strainer are no bigger than a chili seed.
- if you get to the point where pieces won’t go smaller than a chili seed you have too much moister. Turn the heat back on the pan and toast it again stirring over medium heat. This will dry it out more for round two. Don’t let it smoke.
- stir it up
- store in air tight container like a mason jar with a rubber seal on the lid.
This is perfect, thank you so much!
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This is perfect, thank you so much!
Do not try to blend before it reaches room temperature. It needs to be completely cool so that it is crunchy enough to blend. If it’s still hot it will be too flexible.
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This is perfect, thank you so much!
And you may want the taco seasoning recipe.
Taco seasoning, bulk
Batch size: 1 cup.
Usage: 3 tbsp per pound of ground beef.
1/2 cup salt free chili powder.
2 teaspoon garlic powder.
2 teaspoon onion powder.
2 teaspoon crushed red pepper flakes.
2 teaspoon dried oregano.
4 teaspoon paprika or 2 tsp cayenne for spicy
1/4 cup ground cumin.
2 1/2 tablespoon sea salt. 2 1/2 tablespoon fresh ground black pepper.- Add it all to a jar.
- Shake it all up.
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Prep from 2021. Recipe calls for a full cup of taco seasoning. Basically Alton Brown’s chili powder and other herbs and spices. This was just before I started making two quarts of chili powder a year in a big bulk batch.
Could you kindly share the full recipe you used? I mean the full recipe for the dish, not just for the taco/chili powder mix, thanks for posting that below. I’d like to try out this dish for prep. Thank you!
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Could you kindly share the full recipe you used? I mean the full recipe for the dish, not just for the taco/chili powder mix, thanks for posting that below. I’d like to try out this dish for prep. Thank you!
Do you can? Because otherwise this will be a list of ingredients but the prep method won’t work as it uses a raw/cold pack canning method which cooks it in the jar.
Pork burrito in a jar.
Servings: 12 pints.
7.5 pounds pork roast with the fat.
1 cup taco seasoning.
2 cans stewed tomatoes, drained.
2 cans Rotel, drained.
2 yellow onions, sliced.
1 jalapeno, sliced into 12 slices.- Cube the pork into 1 centimeter cubes, fat and all.
- mix taco seasoning and pork in a very large bowl.
- Slice the stewed tomatoes into smaller chunks.
- mix the stewed tomatoes and rotel.
- put one jalapeno slice in each jar.
- put an equal amount of tomatoes into each jar.
- put equal amounts of onions in each jar.
- put equal amounts of pork in each jar.
- pack it in leaving 1 inch of headspace.
- clean the rims of the jars with vinegar
- Pressure can at 10 pound pressure for 75 minutes
- At serving time heat the contents of the jars and use a slotted spoon to make the burritos.
- the remaining juice could be used to make epic rice.
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Do you can? Because otherwise this will be a list of ingredients but the prep method won’t work as it uses a raw/cold pack canning method which cooks it in the jar.
Pork burrito in a jar.
Servings: 12 pints.
7.5 pounds pork roast with the fat.
1 cup taco seasoning.
2 cans stewed tomatoes, drained.
2 cans Rotel, drained.
2 yellow onions, sliced.
1 jalapeno, sliced into 12 slices.- Cube the pork into 1 centimeter cubes, fat and all.
- mix taco seasoning and pork in a very large bowl.
- Slice the stewed tomatoes into smaller chunks.
- mix the stewed tomatoes and rotel.
- put one jalapeno slice in each jar.
- put an equal amount of tomatoes into each jar.
- put equal amounts of onions in each jar.
- put equal amounts of pork in each jar.
- pack it in leaving 1 inch of headspace.
- clean the rims of the jars with vinegar
- Pressure can at 10 pound pressure for 75 minutes
- At serving time heat the contents of the jars and use a slotted spoon to make the burritos.
- the remaining juice could be used to make epic rice.
Oops, I missed the canning part. It looks like I may get into canning now
Thank you very much for your work typing it up! -
Oops, I missed the canning part. It looks like I may get into canning now
Thank you very much for your work typing it up!I can write up a thing on looking for a pressure canner if anyone wants.
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I made a new version of the recipe built for larger batches.
One jar stays sealed, air tight and still fresh while I’m using the other one. And it’s easier to make one huge batch than two big batches because I head over to the local tienda to get dried chilies cheaper.
Chili Powder (Bulk).
Servings: 2 quarts
420 grams dried ancho chilies.
210 grams dried gaujillo chilies.
150 grams dried arbol or other hot chilies like Thai bird, chipotle or cayenne
1 1/4 cup whole cumin seeds
1 1/4 garlic powder
1/2 cup plus two tbsp dried oregano
3 tbsp plus 1 tsp paprika- Put on some disposable gloves. You will regret not doing this
- deseed and destem the chilies.
- cut them into ribbons and then into 1 inch chunks or ribbons.
- Preheat oven to 250.
- On a foil lined baking sheet add the chilies and cumin.
- Bake for 10 minutes and then stir
- Bake for another 10 minutes
- Look at the ancho chilies. Find one that still has seeds on it that were stuck to it. There might still be some moisture there. If so repeat 10 minute bake.
- Divide this with another baking sheet so the mix can reach room temp quickly.
- Put on a face mask if you have any lung related issues
- add all ingredients to blender or food processor.
- blend until you see most of it has turned to dust.
- sift through a sifter
- reblend anything left in the sifter
- repeat last three steps till the size of the bits in the strainer are no bigger than a chili seed.
- if you get to the point where pieces won’t go smaller than a chili seed you have too much moister. Turn the heat back on the pan and toast it again stirring over medium heat. This will dry it out more for round two. Don’t let it smoke.
- stir it up
- store in air tight container like a mason jar with a rubber seal on the lid.
This is a gorgeous photo, wow what a great meal! I love that you made your own chili powder, like damn, get it!
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This is a gorgeous photo, wow what a great meal! I love that you made your own chili powder, like damn, get it!
If you’re doing it in bulk it is so much cheaper than buying it. It’s salt free. It’s not been hanging out on the shelf or in the warehouse for 6 months. You can even adjust the heat if you want by adding more spicy peppers.
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Prep from 2021. Recipe calls for a full cup of taco seasoning. Basically Alton Brown’s chili powder and other herbs and spices. This was just before I started making two quarts of chili powder a year in a big bulk batch.
You have a woodworking bench in your kitchen?
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You have a woodworking bench in your kitchen?
Cheapest kitchen island available. Hardwood for under $200. Four wide drawers, plenty of empty space on the under shelf, peg posts and holes for baking sheets and cutting board storage at one end, and it comes with a vice for shaving prosciutto.
Doesn’t everyone use a woodworking bench in their kitchen?
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Cheapest kitchen island available. Hardwood for under $200. Four wide drawers, plenty of empty space on the under shelf, peg posts and holes for baking sheets and cutting board storage at one end, and it comes with a vice for shaving prosciutto.
Doesn’t everyone use a woodworking bench in their kitchen?
It’s actually got me thinking. I was going to stick with stainless for butchering game on, but that would work too.
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It’s actually got me thinking. I was going to stick with stainless for butchering game on, but that would work too.
Definitely cheaper. I’ve done countless birds on this thing. Not sure what you are butchering but this is a little narrow so I wouldn’t want to do anything bigger than a goose. Then again Harbor Freight has them so cheap you could get two for $400 and put them next to each other. Just don’t install the vice on one or both of them.
Definitely quieter than stainless tables.
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Definitely cheaper. I’ve done countless birds on this thing. Not sure what you are butchering but this is a little narrow so I wouldn’t want to do anything bigger than a goose. Then again Harbor Freight has them so cheap you could get two for $400 and put them next to each other. Just don’t install the vice on one or both of them.
Definitely quieter than stainless tables.
Well, if I have a deer, I usually bone them out on the hook. Moose or elk, I usually do the primals and steak them on the bandsaw and then work on them inside. So a 24x48 surface works fine.
Don’t have a Harbour Freight here but I might see what I can find from our usual suspects.
Thanks for the idea.
