I’ve written about this before, but it was buried in the middle of another post with ugly photos. My photography skills have a long way to go…but man oh man…they’ve come a long way since then! I do love the picture of my bald-headed baby at the end of that post–she has grown so fast (wish I could say the same for her hair!).
This seasoning deserves a post of its own. I’ve made about a bazillion batches of this stuff. It includes great stuff like chili powder, cumin, garlic, red pepper flakes, and paprika.
It is 10,000 times better than the seasoning that comes in a packet labeled “taco seasoning.” And if you’re watching your sodium intake, this is the only way to go.
I quickly searched for a popular brand of taco seasoning and found that it contains these ingredients: Yellow Corn Flour, Salt, Maltodextrin, Paprika, Spices, Modified Corn Starch, Sugar, Garlic Powder, Citric Acid, Autolyzed Yeast Extract, Natural Flavor, Caramel Color (sulfites).
Spices? Is it some big secret or something?
Natural flavor? Yeah, I’m sure.
I think I’ll pass.
Also–I’m passing on 430 mg of sodium per serving (1/6 of the package).
Whether you make your tacos with ground beef, ground turkey, pulled chicken, ground chicken, or tofu–this spice mixture is a winner. I also use it for fajitas and other dishes that need a quick pinch of Mexican flavor.
What will be next? What do you think should be next? And don’t say curry.
Homemade Taco Seasoning
adapted from allrecipes.com
1 Tbsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1/2 tsp paprika
1.5 tsp ground cumin
1/2 to 1 tsp sea salt (more or less to taste)
1 tsp black pepper
1. In small bowl, mix all ingredients and store in airtight container. (Or you can mix it together in the container you are going to store it in–just give it a shake!)
2. Add 2 to 3 tablespoons of this mixture plus 1/2 to 3/4 cup of water to one pound of cooked meat (of your choice). Simmer over medium heat, stirring frequently until there is very little liquid left in the pan.
3. Serve with your favorite taco topping! I recommend lots of sour cream, fresh salsa, guacamole, lettuce, cheese and tomato.
Note: I recently posted a new version of this recipe that yields two cups: Large Batch Homemade Taco Seasoning.
Verdict: I’m never going back to the store-bought package!
Husband’s take: Hubs loves tacos. I think he could eat them every day. I’m not sure he could tell the difference between this and store-bought, but I can. And I told him it is better.
1-year-old daughter’s take: I haven’t fed this to her yet.
Changes I would make: None.
Difficulty: So very easy!
I think this would make a great gift. Actually, it would be kind of fun to give it layered like sand art and the recipient could mix it up themselves. Isn’t it pretty?
UPDATE: Per reader request, I have created a recipe for a large batch of taco seasoning. I did the math for you.
I’d make the label on the computer because cute labels are obviously not my forte. Oh well. Gets the job done around here…but I’ll spice it up for gifts.
Get it? Spice it up?
Sorry. Couldn’t resist. I get it from my dad.
In other news, I picked a giveaway winner for the More Than Gourmet prize pack. Make sure you check to see if it is you!