Taco Seasoning Recipe
Taco Seasoning Recipe
This Taco Seasoning Recipe whisks chili powder, cumin, smoked paprika, garlic, onion, oregano, black pepper, and optional cayenne into a balanced, smoky blend with a little cornstarch to thicken the sauce. You control the salt and heat, with optional cornstarch for thickening. Ready in 5 minutes and stored in a glass jar, this homemade taco seasoning is perfect for tacos, fajitas, and burrito bowls.
Ingredients
Equipment
Method
- Level each spoon with the back of a knife, then add the chili powder, cumin, paprika, garlic powder, onion powder, oregano, pepper, and cayenne to a small bowl. The pile should look deep red orange.
- Add the cornstarch, then whisk the spices for 30 seconds, until the color looks even and no pale streaks remain.
- Whisk in the salt last, then rub a tiny pinch between your fingers and taste it. The blend should taste smoky and savory, with the salt barely noticeable.
- Use a funnel to pour the mix into a dry jar, tap it twice on the counter, and seal the lid. Label it with the date and the usage line, 2 tablespoons per pound of meat.
- Brown 1 pound of ground meat in a skillet over medium high heat for 7 to 8 minutes, until fully cooked (160°F for beef or 165°F for turkey or chicken), then drain any extra fat. Stir in 2 tablespoons of seasoning and cook for 30 seconds, until it smells toasty.
- Pour in 2/3 cup of water and simmer for 5 to 6 minutes, stirring now and then, until the sauce thickens and clings to the meat. Serve hot in tortillas or over rice.
Use fresh spices and stir the seasoning into the hot pan for 30 seconds before adding water; old spices taste dusty, and blooming deepens the flavor.
Notes
- Use 2 tablespoons of seasoning per pound of meat.
- Cut the salt to 1/2 teaspoon for a low sodium blend.
- Keep the jar in a cool, dark cupboard away from the stove.