Try this Taco Seasoning recipe, or contribute your own.
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper
- 1 tablespoon chili powder
- 1/2 teaspoon onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoon chipotle chili powder
- 1/4 teaspoon oregano
- 1/8-1/4 easpoon cayenne pepper depending on how hot you like it
- 1 teapoon pepper
- Carbohydrate 9.97863979460542 g
- Cholesterol 0 mg
- Fat 2.14762770923442 g
- Fiber 3.46643545833323 g
- Protein 2.60622750065915 g
- Saturated Fat 0.279512145992099 g
- Serving Size 1 1 recipe (17g)
- Sodium 61.2122083876353 mg
- Sugar 6.51220433627219 g
- Trans Fat 0.341180958482529 g
- Calories 57 calories
Step-by-step
- Mix all ingredients together with a fork and store in an airtight container.
- Brown ground beef, turkey or chicken and drain.
- Place meat back in skillet.
- Use 2-3 tablespoons of seasoning per pound of meat.
- Add 1 tablespoon of tomato paste.
- Add ¾ cup of water.
- Stir and simmer until water is absorbed, 8-10 minutes.
Swapping standard chili powder for an equal measure of smoked pimentón fundamentally alters the spice blend by introducing a deep, aromatic wood-smoke character that shifts the entire flavor profile away from standard Tex-Mex toward a Spanish-inflected warmth. Measuring each spice precisely ensures the fine powders distribute evenly when combined with coarse salt crystals.
Judging Doneness Through Reduction
When incorporating the dry spices, tomato paste, and water into browned protein, controlling the moisture removal relies entirely on visual cues rather than internal probes. Simmering the mixture over medium-low heat for exactly 8 to 10 minutes allows the starches in the tomato paste to hydrate and gelatinize the liquid. Watch the pan closely for the moment when the bubbling transitions from watery splashes to a glossy, clinging glaze that coats the back of a wooden spoon without pooling.
- Excessive moisture retention destroys the desired clinging texture, resulting in a watery sauce that fails to adhere to tortillas.
- Stirring constantly during the final two minutes prevents scorching the paprika and garlic powders on the hot skillet floor.
- Storing the dry spice blend in a completely airtight glass jar preserves volatile aromatic compounds for up to six months.
