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.
Freda Shen says
What a terrific suggestion to make life easier. Shake your tacos! Sounds as if it would also liven up scrambled eggs. Thanks, Jean. We used to have a taco stand near Hollywood called “The Taco the Town”…….family run and delicious.
Freda Shen says
I just put together Jean’s suggestion, shook it into that Chinese favorite, scrambled tomatoes and eggs, increased the Mexican touch with several spoonfuls of leftover pork carnitas, and am sitting down to my new Chi-Mex dish with sliced avocados. Very tasty. Thank you, Jean!