SAZON SEASONING
Spanish inspired blend which draws inspiration from Central American cuisines. Sazon gets its deep color from dark chiles and is paired with cumin, cardamom, & oregano.This blend can be used as a rub or marinade (add oil) for chicken or pork and is undeniably delicious in tacos, paella, vegetables, soups, & stews.
INGREDIENTS: dark chili, cumin, oregano, cardamom, herbs, spices.
Have any questions? Click here to read our FAQs.
Spanish inspired blend which draws inspiration from Central American cuisines. Sazon gets its deep color from dark chiles and is paired with cumin, cardamom, & oregano.This blend can be used as a rub or marinade (add oil) for chicken or pork and is undeniably delicious in tacos, paella, vegetables, soups, & stews.
INGREDIENTS: dark chili, cumin, oregano, cardamom, herbs, spices.
Have any questions? Click here to read our FAQs.
CHICKEN OF THE WOODS FAJITAS
Yields 8 fajitas
Ingredients:
2 cups chicken of the woods mushroom (or meatless chicken replacement)
1 Tbsp Extra Virgin Olive Oil
1 Tbsp Chauncey’s Sazon Seasoning
3 cloves garlic, chopped
¼ of each red, yellow, green bell peppers, julienned
1 small onion, julienned
4 Tbsp vegetable stock
8 ea flour tortillas
½ cup cilantro, chopped
1 lime, wedges for serving
Instructions:
1. Prepare the Mushrooms:
Cut the mushrooms into ¼” thick strips. Heat Olive oil on a skillet and sauté mushrooms for a minimum of 15 minutes flipping halfway through. Remove from the skillet and set aside.
2. Make Fajitas:
Using the same skillet, heat olive oil and add bell peppers, onions, and garlic. Gently saute for 2 minutes, stirring occasionally.
Add Sazon seasoning and vegetable stock to the skillet. Cook until vegetables are tender crisp and liquid reduces ¾ . Add mushrooms back to the skillet.
3. Serve:
Remove the skillet from heat and add cilantro and squeeze lime juice. Wrap tortilla shells in aluminum foil and warm in an oven set to 350°F for 5 minutes.
Place mushroom fajita filling into armed tortilla and add your preferred toppings (sour cream, lettuce, pico de gallo, cheese)
Pair with: Sauvignon Blanc and Amber Lager
