Taco seasoning in the yellow and red packaging is ok but it is a bit on the expensive side and to me it could be better. I got digging around the internet to check my thinking and see if I could come up with a season blend that I liked and because I have the spices on hand it would not cost any extra money.
Because I wanted to photograph this venture I decided instead of pouring everything into the mason jar that the blend would live in I would use a bowl to measure the spices into .
After comparing several recipes and not finding one I cared for by itself I decided to blend (pun intended) the recipes and come up with my own. As of the time I am writing this post untested but smells great.
Because I am lazy in the fact that I would prefer to make a large batch well large for spice blends a bit over 1/3 of a cup worth of taco seasoning . I could have made a single use batch by using 1/4 the amount of spices/herbs. Time for the recipe.
Ingredients for Taco Seasoning
- 1/4 C. plus 1 Tbsp. Chili Powder ( I used a combo of Chili Powder and Ancho chili powder—See Below for explanation )
- 1 1/4 tsp. Garlic Powder
- 1 1/4 tsp. Onion Powder
- 1 tsp Thyme
- 1 1/4 tsp. Crushed Red Pepper Flakes
- 1 1/4 tsp. Dried Oregano( Prefer Mexican Oregano but I did not have any)
- 2 1/2 tsp. Smoked Paprika
- 2 Tbsp. plus 2 tsp. Ground Cumin
- 1 tsp Cayenne Pepper (Red pepper and its optional) I will add more heat to the taco meat if needed.
- 1 Tbsp. Kosher Salt (more if you like more less if you want less)
1 Tbsp Black Pepper - I usually add more to the meat when it is first cooking .
Chili Powder I am not a fan of the Chili powder blend you buy in the store that is my personal issue. I did buy some for Chili several months ago because there was a shortage of the chili/s I use in my chili and I needed some more of the flavor . I would have preferred to use 1/8 cup of guajillo chili or other medium heat chili and 1/8 cup of Ancho Chili. To me Ancho is a perfect chili especially for folks that do not like spicy food and so is the guajillo chili although it is a bit more spicy . Ancho has a nice chili flavor with a hint of sweetness similar to a raisin. After I test this blend I will update the recipe with my thoughts. One herb I considered was coriander seeds toasted and ground.
Pour everything into a jar left over pickle jars, jelly jars that have been cleaned out really well work great for this too (just keep the lid). Then close the lid and shake to mid the blend .
To use this blend take 2 tablespoons and sprinkle over the browned meat then add a 1/4-1/2 cup of water . If you wanted you could add a tablespoon of corn starch to the blend to help thicken the water and make a bit of a sauce. Also If you like more heat increase the Cayenne Pepper or Red Pepper flakes or if you like less use less or none of the Cayenne Pepper/ Rep Pepper Flakes.