September is one of my favorite months of the year.

In September, it's still pretty warm in Colorado but the nights cool down. Many delicious foods from gardens and trees are ready to harvest (YUM!) and our family has a lot to celebrate. September is the birthday month of our oldest and youngest kiddos. Kaleb's and Teal's birthdays are a day a part - September 20^thand 21^st. They both fall on the Fall Equinox some years, making it extra special. This year, we'll be celebrating a 21-year-old and 7-year-old with a party at our home.

At the moment, our entire household is obsessed with tacos, so we are going to create an epic taco bar for the party. We plan on using many of our spices, along with our plant-based oils and vinegars to create dishes that maximize flavor and bring the heat.

Our classic Salt-Free Taco Blend seasoning adds instant Mexican flavor to any protein (see our recipes for shredded chicken and beef below!); and our Fajita Spice is perfect for freshly grilled fajita veggies. We also plan on serving warmed, locally made tortillas and fresh tortilla chips alongside all the taco fixings (Green Chili Salsa, Avocado Chimichurri, etc.).

Shredded Chicken Taco Filling:

INGREDIENTS:

• 1 ½ lbs boneless, skinless chicken breasts
• 2 teaspoons Grind Spice Co. Salt-Free Taco Blend
• ½ medium yellow onion
• 2 cloves garlic
• 1 Tablespoon Rocky Mountain Olive Oil Chipotle Chili Fused Olive Oil
• ½ teaspoon salt
• ½ cup your favorite salsa

DIRECTIONS:

Dice the yellow onion and mince the garlic.

Place the chicken in a large saucepan and cover with water. Bring the pan to a boil, then reduce the heat to a simmer and cook for 10-12 minutes, until internal temp of the chicken reaches 165 degrees F.

Transfer the chicken to a cutting board or large bowl and shred it with 2 forks.

In skillet, add the olive oil and heat over medium high heat. Add the onion and sauté until soft and translucent.

Add the garlic and sauté for 30 seconds. Add in the Taco Blend Seasoning and cook for 1 more minute. Then add in the salsa and mix with the garlic, onion and seasoning.

Add the chicken to the skillet and mix it in with the sauce. Simmer for 2-3 until everything is heated and combined.

Ground Beef Taco Meat

The recipe takes longer than your classic quick and easy ground beef taco night kind, but it’s incredibly flavorful and requires little prep.

INGREDIENTS:

• 1 lbs ground beef
• ½ teaspoon salt
• 2 Tablespoons Grind Spice Co. Salt-Free Taco Blend
• ½ teaspoon Rocky Mountain Olive Oil Jalapeno White Balsamic Vinegar
• ½ green bell pepper
• ½ onion

DIRECTIONS:

In a large saucepan, add the ground beef, salt, taco blend seasoning, balsamic vinegar and enough water to cover the meat.

Bring the mixture to a boil and simmer for about an hour. While the meat is cooking, wash and dice the pepper and onion.

Add in the diced pepper and onion and continue to simmer the mixture for 20 to 30 minutes until the vegetables are fully cooked.

Drain any excess liquid from the meat and serve immediately.

Ciao! 

Andi