Over the past couple of years, I’ve been shunning many of the pre-made spice packets that I relied on when I first learned to cook and started to make my own. I always have Adobo Seasoning in the pantry and, every fall, I make a fresh batch of homemade poultry seasoning.
This Homemade Taco Seasoning is so easy to make and you can customize it to your heat level. I based it off of a recipe from AllRecipes and went to town with the spices I already had in my spice cabinet including one of my new faves – ancho chili powder. Remember – I’m a heat wimp so I tend to err on the side of mild but you can always bump it up. Also – you can double or quadruple this recipe – depends on how often you have a taco craving. I tend to use 2 1/2 teaspoons for a pound of meat and mix it with a bit of water. To make it thicker, you can add a bit of cornstarch or flour to the meat mixture. All in all – it’s so simple you will not buy that packet at the market again which leaves you with more money for the Choo fund. Win win in my book.
Onto the recipe:
Gather the ingredients
Now – wouldn’t you rather keep this in your pantry?
- 1 tablespoon of chili powder
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of onion powder
- 1/4 teaspoon of dried oregano (I used Mexican oregano)
- 1/2 teaspoon of smoked paprika
- 1 teaspoon of ground cumin
- 1/8 teaspoon of crushed red pepper flakes or cayenne pepper
- 1/8 teaspoon of ancho chili powder (optional)
- 1 teaspoon of sea salt
- 1/2 teaspoon of freshly cracked black pepper
- Mix together the chili powder, onion powder, garlic powder, oregano, smoked paprika, cumin, red pepper flakes (or cayenne pepper), ancho chili powder, salt and ground pepper.
- Store in an airtight container and it should keep fresh for about a year or so (if it lasts that long.)
Slightly adapted from AllRecipes.com
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