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If you're using cumin powder, you could try switching to cumin seed and then grinding it right before adding it. This might make it more flavourful. I might also add, for the rest of the ingredients, garlic/garlic powder and maybe onion powder as well. I don't know how much salt you add, but just increasing the salt by a bit, might bring out the rest of the flavours.

I often serve something similar, except I use shredded beef, the meat is different, but the seasonings are fairly similar. The recipe I started from calls for the following. I'm posting it as it gives an idea of the quantities used. For about 2 lbs of meat:

  • 1 level tbsp. salt (I actually reduced this as it was a bit excessive the first time I made it)
  • 1 tbsp. pepper
  • 1 tbsp. cumin
  • 1 1/2 tbsp. chili powder ( light or dark )
  • 1 tbsp. garlic powder (I usually use minced garlic)
  • 1 tbsp. onion powder (I omit it due to a severe allergy that my wife has)
  • 4 bay leaves (It's stewing for hours to break down the meat)
  • Onion (added mid cooking, for shredded beef, I'd add it prior to cooking if you're using ground beef. Omitted for me, for the same reason as the powder)

I have slightly increased other ingredients, to compensate for a lack of onions. I may try using some vinegar next time.

If you're using cumin powder, you could try switching to cumin seed and then grinding it right before adding it. This might make it more I might also add, for the rest of the ingredients, garlic/garlic powder and maybe onion powder as well. I don't know how much salt you add, but just increasing the salt by a bit, might bring out the rest of the flavours.

I often serve something similar, except I use shredded beef, the meat is different, but the seasonings are fairly similar. The recipe I started from calls for the following. I'm posting it as it gives an idea of the quantities used. For about 2 lbs of meat:

  • 1 level tbsp. salt (I actually reduced this as it was a bit excessive the first time I made it)
  • 1 tbsp. pepper
  • 1 tbsp. cumin
  • 1 1/2 tbsp. chili powder ( light or dark )
  • 1 tbsp. garlic powder (I usually use minced garlic)
  • 1 tbsp. onion powder (I omit it due to a severe allergy that my wife has)
  • 4 bay leaves (It's stewing for hours to break down the meat)
  • Onion (added mid cooking, for shredded beef, I'd add it prior to cooking if you're using ground beef. Omitted for me, for the same reason as the powder)

I have slightly increased other ingredients, to compensate for a lack of onions. I may try using some vinegar next time.

If you're using cumin powder, you could try switching to cumin seed and then grinding it right before adding it. This might make it more flavourful. I might also add, for the rest of the ingredients, garlic/garlic powder and maybe onion powder as well. I don't know how much salt you add, but just increasing the salt by a bit, might bring out the rest of the flavours.

I often serve something similar, except I use shredded beef, the meat is different, but the seasonings are fairly similar. The recipe I started from calls for the following. I'm posting it as it gives an idea of the quantities used. For about 2 lbs of meat:

  • 1 level tbsp. salt (I actually reduced this as it was a bit excessive the first time I made it)
  • 1 tbsp. pepper
  • 1 tbsp. cumin
  • 1 1/2 tbsp. chili powder ( light or dark )
  • 1 tbsp. garlic powder (I usually use minced garlic)
  • 1 tbsp. onion powder (I omit it due to a severe allergy that my wife has)
  • 4 bay leaves (It's stewing for hours to break down the meat)
  • Onion (added mid cooking, for shredded beef, I'd add it prior to cooking if you're using ground beef. Omitted for me, for the same reason as the powder)

I have slightly increased other ingredients, to compensate for a lack of onions. I may try using some vinegar next time.

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If you're using cumin powder, you could try switching to cumin seed and then grinding it right before adding it. This might make it more I might also add, for the rest of the ingredients, garlic/garlic powder and maybe onion powder as well. I don't know how much salt you add, but just increasing the salt by a bit, might bring out the rest of the flavours.

I often serve something similar, except I use shredded beef, the meat is different, but the seasonings are fairly similar. The recipe I started from calls for the following. I'm posting it as it gives an idea of the quantities used. For about 2 lbs of meat:

  • 1 level tbsp. salt (I actually reduced this as it was a bit excessive the first time I made it)
  • 1 tbsp. pepper
  • 1 tbsp. cumin
  • 1 1/2 tbsp. chili powder ( light or dark )
  • 1 tbsp. garlic powder (I usually use minced garlic)
  • 1 tbsp. onion powder (I omit it due to a severe allergy that my wife has)
  • 4 bay leaves (It's stewing for hours to break down the meat)
  • Onion (added mid cooking, for shredded beef, I'd add it prior to cooking if you're using ground beef. Omitted for me, for the same reason as the powder)

I have slightly increased other ingredients, to compensate for a lack of onions. I may try using some vinegar next time.