Taco Seasoning
This made enough to fill a small empty spice jar that I had. So much better than buying a packet every time I need one!
This made enough to fill a small empty spice jar that I had. So much better than buying a packet every time I need one!
- Carbohydrate 10.85321125 g
- Cholesterol 0 mg
- Fat 3.33119375 g
- Fiber 5.66423761856556 g
- Protein 2.769395 g
- Saturated Fat 0.492595625 g
- Serving Size 1 1 Serving (21g)
- Sodium 501.38325 mg
- Sugar 5.18897363143444 g
- Trans Fat 0.522113250000001 g
- Calories 65 calories
Step-by-step
- Mix all of the ingredients together and put in a spice jar.
Most cooks combine ground spices directly with raw meat in a hot skillet, which burns fine powders like garlic and onion before they can hydrate. Blending the dry ingredients beforehand prevents hot spots and ensures the chili powder and cumin distribute evenly throughout the pan. Whisking the individual spices in a bowl before funneling the mixture into a storage container creates a homogenous blend without clumping. Ground oregano requires a thorough breaking up between your palms before adding it to the bowl to disperse the larger flakes evenly.
Measuring spices by volume rather than weight introduces minor variations depending on how tightly packed the powders sit in the measuring spoon. Leveling each spoon with the flat edge of a knife keeps the ratio of salt to chili powder accurate across batches. Storing the mixed spices in an airtight glass jar away from direct sunlight protects the volatile oils in the black pepper and paprika from degrading too quickly. Whole spices retain their compounds longer than ground versions, but pre-ground pantry staples remain viable for up to six months when sealed properly.
Scaling this ratio requires simple multiplication when batch cooking for larger gatherings or stocking the pantry for future use. Doubling the ingredients yields enough volume to fill a standard four-ounce spice jar with room left at the top for shaking. When multiplying quantities beyond a quadrupled batch, whisking the powders inside a wide-mouthed container prevents spills and ensures complete integration. Labeling the container with the date of manufacture helps track freshness over extended storage windows.
Customizing the heat level relies on adjusting the cayenne pepper while leaving the foundational chili powder untouched for consistent color. Reducing the cayenne by half tempers the spice profile without sacrificing the earthy depth provided by the cumin and oregano. Adding half a teaspoon of cornstarch to the dry blend creates a built-in thickening agent that activates when simmering with water in the skillet. This starch addition mimics commercial packets by helping the sauce cling to protein surfaces during cooking.
