Why make your own taco seasoning you say? Well, I’ll tell you. So many of the store bought mixes have msg or dextrose or flour or too much sodium. And it’s so easy to make your very own homemade taco seasoning. Most likely, all you need to do is walk to your pantry and get out a few jars.
Measure everything into a small bowl and whisk to combine. Store in an airtight glass jar for up to 3-4 months. But if you’re like me, each batch gets used about as fast as we can make it.
Plan for about 2 tablespoons of taco seasoning per pound of meat. To season ground meat tacos, first sauté the meat until it loses its pinkish color. Then sprinkle with taco seasoning and stir to combine. Add one cup of vegetable, chicken or beef stock per pound of meat and stir to combine. Turn heat to low and let the liquid evaporate from the meat.
You could also use homemade taco seasoning on flank steak before it hits the grill.
Or use sparingly on fish before pan frying for tacos.
Or stir it into tortilla soup for a little extra umph.
You get the idea, it’s for more than just ground turkey tacos.
Change it up to tweak the flavor or intensity of the heat.
- Sub chipotle chili powder, ancho chili powder or New Mexican chili powder
- Add more or less salt, and use Maldon, Himalayan or kosher salt
- Increase the cayenne or eliminate if you have spice-averse eaters
Whatever the case, I say you line this up for taco Tuesday and don’t look back.
Freshly made taco seasoning, without msg and preservatives, tastes so much better. Use about 2 tablespoons of seasoning per pound of ground meat for tacos.
1 tablespoon chili powder (I prefer chipotle chili powder or ancho chili powder, but New Mexican chili powder would be delicious, too.)
1 teaspoon cumin
1 teaspoon salt
1 teaspoon sweet paprika (smoked paprika would also work if using this for a steak rub)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
In a medium bowl, combine all the ingredients and whisk well to combine.
Store in a glass container for up to 3-4 months.