Today’s Taco Wednesday (it’s a thing here with late nights spent spinning tunes and running the scoreboard/stats at the Wake Forest rink on Tuesdays!) was an experiment with a seasoning I’ve come to be a bit familiar with over the past few years and finally decided to invest in a big container of it.
The seasoning is called sazón and it’s one of the staples used in Puerto Rican cuisine.
I’ll admit that I did chicken out and grab a container of the regular Old El Paso taco seasoning I’ve used for decades and offered Nick the choice of me doing half the ground beef and onions with each seasoning or just going all-in on the sazón.
He voted to push the chips all-in and see where they may fall.
The sazón and adobo gave a nice tropical-inspired flavour to the taco filling and the hot Hungarian paprika added a bit more of a spicy kick.
Let’s just say that we may never use the other seasoning ever again! The flavours practically exploded out of the taco shells and you definitely could taste the Boricua vibe.
I’ll probably fiddle with the amount of sazón and adobo to dial in the base flavour and kick up the paprika a bit but not only did the tacos taste amazing, you could smell the sazón the next day sorely tempting a return to market for some more beef and onions! 🙂
