Let’s Taco ’bout It
The last time I made tacos, I thought I had the seasoning on hand. I didn’t. Had I been clever enough to make a shaker full of the flavoring, it would have been easy to sprinkle onto the simmering beef. I’ll not get caught without again.
Handy Homemade Taco Seasoning
- 1/2 cup + 2 Tbs. chili powder
- 3 Tbs. cumin
- 1 Tbs. each of salt, pepper and paprika
- 2 tsp. each of garlic powder, onion powder, and dried oregano
Mix all ingredients together and store in air-tight container or jar with tight lid.
To use, brown 1 lb. ground beef and add 2 to 2 1/2 Tbs. taco seasoning, plus 1/3 cup broth or water. Simmer until liquid thickens, 1-2 minutes.
- The New York Times suggests adding a teaspoon, or so, of cornstarch to curb wetness.
- This blend is medium in heat. But if you want to take it up a notch, add 2 tsp. red chili pepper flakes or use spicy chili powder. For a less heated blend, use mild chili power.
- Store in airtight container and keep in cool, dark place. Peak freshness should remain for 6 months.
- Make the recipe low sodium by cutting the amount of salt used.
If this doesn’t push your taco button, nothing will.