It’s Taco Tuesday, and I wouldn’t be a good friend if I didn’t share this taco seasoning recipe with you. I’ve been using it for years, and I love that it’s just filled with items from my spice drawer – no maltodextrin or food additives here. And you can control the heat… if you like things spicy, be generous with those red pepper flakes. Don’t like your mouth on fire so much? Use the lesser amount of red pepper flakes (or even less – this recipe does pack a bit of heat and more flavor than the processed packets).
I generally mix up a batch and store it in a mason jar. And to keep things easy, I wrote the directions for making tacos on a post-it note and put it between the lids so it’s always ready for a quick and easy meal. The original recipe calls for cornstarch when preparing the tacos, but often I’ll sub for whatever starch I have in the cabinet – arrowroot or tapioca flour.
- ¼ cup ancho chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ to 1 tsp crushed red pepper flakes to taste
- 2 tsp dried oregano
- 2 tsp paprika
- 2 tbsp ground cumin
- 3 tsp sea salt
- ½ tsp black pepper
For making tacos:
- 2 tbsp cornstarch or arrowroot or tapioca flour
- 1 cup cold water
Combine all ingredients in a small jar or airtight container.
To use: Use 2 tablespoons of taco seasoning in place of a packet of store-bought taco seasoning. Combine 2 tablespoons cornstarch (or arrowroot or tapioca flour) with 1 cup cold water and stir to dissolve cornstarch. In a large sauté pan set over medium-high heat, brown 1 lb ground beef, turkey or chicken, add seasoning and cornstarch-water mixture, and simmer over low heat until liquid has thickened.