Do you ever get so tired of reading food labels that you decide to just “make it from scratch” to avoid the hassle?
I gave up on store-bought taco seasoning awhile back. If they weren’t putting MSG in it, then they were adding whey (which the Moose is allergic to), or wheat flour (ditto), or some other filler, preservative or unpronounceable chemical. An honest taco mix of just spices, herbs and salt seems to be impossible to find. Plus, they’re generally stale and overpriced.
I tried out a few recipes for homemade taco seasoning mixes online and was pleasantly surprised at how easy they are to throw together, and how good they taste. These days, I generally make up anywhere from two to a half dozen batches at a time, and store the extras in 4 oz. canning jars. They’re easier to open than the store envelopes, higher quality (see my post on spices here), and I have total control over the contents.
Here it is:
1 T. chili powder
1 1/2 t. cumin, ground
1/4 t. garlic granules (or powder)
1/4 t. onion granules (or powder)
1/4 t. dried oregano
1/2 t. paprika
1/4 t. crushed red pepper flakes
1 t. black pepper
1 t. sea salt
Mix thoroughly. If making multiple batches, measure directly into 4 oz. jars and shake well before using to combine. Do make sure the lid is on when you shake it up. Just sayin’.
Use one recipe per pound of hamburger.
The only change I’ve made to the original is that I use granulated garlic and onion instead of powdered – the powder can clump up a bit in the jar. And I put the ingredients in alphabetical order, since that’s how my drawer is organized. Peppers are all grouped with “P”.
These are all spices I keep on hand anyway, and now that the nearest grocery store is 20 minutes away, I’m even more glad that I can whomp this up on my own without leaving the house.