Taco Seasoning
Better than the packets I can control how much salt I use I use real New Mexican Chili powder the good stuff not grocery store variety
Better than the packets I can control how much salt I use I use real New Mexican Chili powder the good stuff not grocery store variety
- Carbohydrate 0.978027735261462 g
- Cholesterol 0 mg
- Fat 0.27772304716364 g
- Fiber 0.474171884516541 g
- Protein 0.244637265818971 g
- Saturated Fat 0.0398135313009593 g
- Serving Size 1 1 Serving (3g)
- Sodium 301.341796894872 mg
- Sugar 0.503855850744921 g
- Trans Fat 0.0436024531752564 g
- Calories 6 calories
Step-by-step
- Mix all ingredients together and use as you would a packet of taco seasoning.
- I have found that with the ground turkey I use, I omit adding extra water to the browned meat.
Whisking ground cumin, chili powder, black pepper, paprika, garlic powder, onion powder, dried oregano, red pepper flakes, and salt together requires immediate dry-storage consideration to preserve volatile aromatics. Storing the blended spices in an airtight glass jar protects them from humidity and oxidation, retaining potency for up to six months in a dark pantry. Whole spices ground fresh in a manual burr mill yield superior essential oil concentration compared to pre-ground supermarket counterparts, fundamentally altering the depth of the final blend.
Toast the ground cumin and chili powder in a dry stainless steel skillet over medium heat for 45 seconds before mixing to release fat-soluble flavor compounds. Overheating causes the paprika to turn bitter instantly, ruining the entire batch through scorching. Watch closely for a fragrant, toasted aroma as the physical cue to remove the pan from the heat source immediately.
Skipping the initial spice blooming phase results in a raw, dusty mouthfeel that fails to meld with proteins or starches during cooking. Adding excess salt beyond the specified one teaspoon masks subtle nuances from the dried oregano and garlic powder, flattening the profile. Precision scales measuring down to 0.1 grams ensure consistent proportions when scaling the yield upward.
Incorporating the mixture directly into lean ground meats benefits from omitting supplemental water entirely, preventing steam from washing away delicate seasonings. High heat applied during browning caramelizes the spices against the pan surface, building savory crust development.
