Scott > wrote in message
...
> The Ranger wrote:
>> Scott > wrote in message
...
>>> Difference between enchilada, taco, and burrito
>>> spice mixes? Is there any difference?
>>>
>> Are you asking if there's any difference in the packets
>> sold as such from McCormick's or Lawry's?
> Yes

Are you worried about carrying a lot of extra spices in storage
space that's too tight? Or do you want something that's going
to "hold" indefinitely in its sealed packet where it's already
measured and you simply "dump" into the cooking meat?

>> If so, the amounts of garlic powder, salt, and
>> onion powder vary between each. "Chili" powder used is way
>> down on the list of each.
>>
>> There are better ways to make your enchiladas,
>> tacos and burritos, though, without resorting to
>> pre-mixed seasoning...
>>
> That's exactly why I asked this question.

Okay... What type of meat are you looking to use for each?
Beef, chicken or pork? Are you using ground beef, cubed or
shredded meats?

For the burritos, are you using medium, large, flour,
whole-wheat, a mixed tortilla?

For the tacos, are you using corn or flour? Hard or soft?

What types of fillings are you looking to add? Lettuce, cheese
(cheddar or queso fresco), salsas (green or red), onions,
cilantro, tomato?

Do you have oregano, fresh garlic, canned tomatoes, chili
peppers (fresh jalapeno are great)?

If you can give me a little more direction, I'd be happy to
oblige!

The Ranger