Homemade taco seasoning

Homemade taco seasoning.

Do you make your own? Do you have a recipe you'd like to share? I'm going to try this one later today. It will be my first official attempt at taco seasoning, though I do sometimes just throw spices together without giving it much thought.

This is my latest move away from processed chemical-laden sugar-infused foods to making my own. I make a mean marinara sauce now, for example, as I saw no need for high fructose corn syrup from store-bought sauce.

radcen said:

Homemade taco seasoning.

Do you make your own? Do you have a recipe you'd like to share? I'm going to try this one later today. It will be my first official attempt at taco seasoning, though I do sometimes just throw spices together without giving it much thought.

This is my latest move away from processed chemical-laden sugar-infused foods to making my own. I make a mean marinara sauce now, for example, as I saw no need for high fructose corn syrup from store-bought sauce.

Click to expand...

That recipe includes "chili powder" which you can also make yourself

sangha said:

That recipe includes "chili powder" which you can also make yourself

Click to expand...

Hadn't thought of that. Only change I'm going to make to that recipe is to add some cracked red pepper.

radcen said:

Hadn't thought of that. Only change I'm going to make to that recipe is to add some cracked red pepper.

Click to expand...

That recipe already has plenty of heat in the form of cayenne pepper which is the same thing as cracked red pepper. It's just powered instead of cracked/flacked

But if you like it very spicy, go for it.

Yes, I have a great recipe or two.
They aren't recipes for taco seasoning, but cumin, chili powder, and fajita seasoning are must-haves in my kitchen.

Shredded chicken tacos

4 boneless breasts
1/2 medium onion, sliced
2 garlic cloves, minced
2 tsp salt
water

Place above ingredients in large pan with enough water to cover, and boil for approx 1 hour, then remove chicken to cool.

2 tbsp butter
1 clove garlilc, minced
1/2 med onion, chopped
1 med tomato, chipped
1/2 bell pepper, chopped
1 tsp black pepper
1 tsp marjoram
1 1/2 tsp ground cumin
1/4 cup chopped cilantro
Saute above ingredients together for about 10 minutes, then place shredded chicken and stir fry for 1-2 minutes.
Add
2 tbsp tomato sauce
1 1/2 tsp salt
1/2 cup chicken broth
Cook and stir on low for 4-5 minutes.


Beef taco meat:
Brown three pounds ground beef in a skillet. Add one chopped onion, 4-5 finely diced jalapenos (depending on your pepper tolerance), I can diced tomatoes, 2 tsp chili powder, 3 tsp cumin, 3 tsp minced garlic, 1 tsp salt, and about a can of water. Stir and cook over low heat for about 30 minutes until it has thickened down to a usable consistency for tacos.

radcen said:

Homemade taco seasoning.

Do you make your own? Do you have a recipe you'd like to share? I'm going to try this one later today. It will be my first official attempt at taco seasoning, though I do sometimes just throw spices together without giving it much thought.

This is my latest move away from processed chemical-laden sugar-infused foods to making my own. I make a mean marinara sauce now, for example, as I saw no need for high fructose corn syrup from store-bought sauce.

Click to expand...

What you are making is "chili powder" but simply altering the mix a bit.

Chili Powder Recipe - Food.com

First thing I do is find a store that sells the secret dust from Central America, which is very hard to find. Everything I've ever eaten regarding authentic and really good Mexican food, had this special dust sprinkled on it. They keep it under lock and key at good Mexican restaurants, so it's hard to see what it looks like, how it's packaged or what the name of the company is that supplies it. I found out through a covert op one night before I left the US Military SOF, which was sanctioned by a high ranking official at the Pentagon (who will remain nameless for national security purposes) who needed it for a Cinco de Mayo party he was giving for White House officials and the Mexican Ambassador. And, just in case you're wondering, during our intel gathering regarding the secret dust, we found out that Taco Bell and other stores like that just wing it with a bunch of spices and what appears to be just plain dust from a specific yet secret region in Pennsylvania.

Y'all could have just asked me!!

I make my own home made rubs. I do large batches, and then store them in containers.

I also do one for tacos, though it's not a traditional chili powder.


I just mix salt, dark chili powder, cayene pepper, curry powder (yellow), garlic and onion powder, and paprika in a large mixing bowl. I don't measure. I do it to taste. After mixing, I get my finger wet, drag it through the bowl, and give it a taste. Usually, I end up adding a bit more salt, maybe a touch more curry.

Then I keep that in those large plastic parm cheese containers, cleaned out and labeled properly.

I have about 7 dry mixes I do this way.

ttwtt78640 said:

What you are making is "chili powder" but simply altering the mix a bit.

Chili Powder Recipe - Food.com

Click to expand...

Which is fine. To be honest, I generally use the phrase "taco seasoning" generically.

I used the recipe in my OP, and it's tasty, but it is spicy hot. I chose to not add extra cracked red pepper, and I'm glad I didn't. That would have just added heat without adding taste. I still might dial the cayenne pepper back a bit in future versions.

KevinKohler said:

I make my own home made rubs. I do large batches, and then store them in containers.

I also do one for tacos, though it's not a traditional chili powder.


I just mix salt, dark chili powder, cayene pepper, curry powder (yellow), garlic and onion powder, and paprika in a large mixing bowl. I don't measure. I do it to taste. After mixing, I get my finger wet, drag it through the bowl, and give it a taste. Usually, I end up adding a bit more salt, maybe a touch more curry.

Then I keep that in those large plastic parm cheese containers, cleaned out and labeled properly.

I have about 7 dry mixes I do this way.

Click to expand...

That's my ultimate goal, to make large batches of my own. Only made enough for tonight for now. I want to settle on a recipe before I go big. I'll end up doing it to taste, too, as that's how I usually cook anyway.

radcen said:

Which is fine. To be honest, I generally use the phrase "taco seasoning" generically.

I used the recipe in my OP, and it's tasty, but it is spicy hot. I chose to not add extra cracked red pepper, and I'm glad I didn't. That would have just added heat without adding taste. I still might dial the cayenne pepper back a bit in future versions.



That's my ultimate goal, to make large batches of my own. Only made enough for tonight for now. I want to settle on a recipe before I go big. I'll end up doing it to taste, too, as that's how I usually cook anyway.

Click to expand...

I find it best to go easier on the heat (and salt) as these are easily added later, at the table, to personal taste (at the single serving level). You may also find that adding some ground coriander and some allspice will enhance your mix. The following link contains the chili recipe from Consumer Reports which is similar to my own (I also add masa for its favor and as a thickening agent).

Consumer Reports Chili Recipe | SparkRecipes

radcen said:

Which is fine. To be honest, I generally use the phrase "taco seasoning" generically.

I used the recipe in my OP, and it's tasty, but it is spicy hot. I chose to not add extra cracked red pepper, and I'm glad I didn't. That would have just added heat without adding taste. I still might dial the cayenne pepper back a bit in future versions.

Click to expand...

You should dial it back a lot. You can always add more when you make a dish. This way, you can use it for guests who can't take much heat.


Or, they can go **** themselves. picky eaters annoy me

radcen said:

Homemade taco seasoning.

Do you make your own? Do you have a recipe you'd like to share? I'm going to try this one later today. It will be my first official attempt at taco seasoning, though I do sometimes just throw spices together without giving it much thought.

Click to expand...

That's very similar to how I make taco seasoning. Except I don't use cayenne pepper. I don't think I'd like that at all. Too hot!

And I don't put the salt in the seasoning mix. What I do is liberally salt and pepper the ground beef before it goes into the skillet.

Then after the meat is browned I mix the seasoning mix in water and dump it in the skillet. Then let it simmer until it is reduced.

radcen said:

Homemade taco seasoning.

Do you make your own? Do you have a recipe you'd like to share? I'm going to try this one later today. It will be my first official attempt at taco seasoning, though I do sometimes just throw spices together without giving it much thought.

This is my latest move away from processed chemical-laden sugar-infused foods to making my own. I make a mean marinara sauce now, for example, as I saw no need for high fructose corn syrup from store-bought sauce.

Click to expand...

cumin and chili powder,those are literally the main ingredients in taco seasoning,and the two youll mostly tast.

with the simple salt pepper and garlic seasonings,you can combine cumin chili powder plus whatever fits your taste to make great seasoning,for example you can use jalepenos,or crushed peppers,for me i like to add luoisiana hotsauce,and alot of it.

Gotta make it with Chimayo chile powder. That's what adds the magic. New Mexican chile is the best in the world...