My taco seasoning mix recipe was born out of necessity. Years ago, I had started preparing dinner when I realized I didn’t have a packet of seasoning mix. I didn’t want to risk icy roads to buy one, so I made do with what I had on hand. I started smelling spices in my cupboard looking for ingredients. Once I identified the spices, I added them to my recipe, tasted, and added more spices until I achieved the desired results. The next time I went to the store, I looked at the back of a seasoning packet to see if I had forgotten anything. The only things I had forgotten were the fillers and the excess salt.
Doing without store bought spice mixes is not much of a sacrifice. They may seem like a convenience, but you pay quite a bit to tear and pour spices that you probably already have in your cupboard. If you examine the cost they are probably one of the most expensive items per ounce that you buy. If you make a batch of seasoning mix in advance you can still enjoy the convenience, but for a fraction of the price.
One of the great things about making your own seasonings is that you can make it to suit your tastes. I prefer my taco seasoning with less heat and no extra salt ( Susan Warden emailed me to remind me that chili powder has some salt). Start by making a quarter batch and then alter to make it your own. Once you know exactly what you like, make a double or triple batch.
- 4½ teaspoons chili powder
- 4½ teaspoons cumin
- 3 teaspoons paprika (I prefer smoked paprika)
- 3 teaspoons garlic powder
- 1½ teaspoons onion powder
- 1½ teaspoons dried, minced onion
- 1 teaspoon dried cilantro
- ⅛ teaspoon cayenne pepper
- Mix all the ingredients together. Store in an airtight container.
- Since this recipe does not contain fillers and salt it is stronger than a store bought seasoning packet. I usually use 2 teaspoons per pound of meat.