Making a homemade taco seasoning from scratch is the key to fabulous flavous and mouthwatering aromas! And if you've never made one before, you may be surprised how easy it is. Using a blend of traditional spices and herbs, the one below can be made in less than 10 minutes. (See the bottom of the page for links to more of my homemade recipes)
What You'll Need: (makes about 10 tablespoons)
tbsp cumin seeds
2 tbsp paprika powder
2 tbsp Mexican oregano (See note below)
2 tbsp dried basil
1 tbsp chili powder
2 tsp onion powder
2 tsp garlic powder
2 tsp peppercorns
1-2 tsp salt (See note 2 below)
1 whole nutmeg
1 tsp whole cloves
tbsp = tablespoon
tsp = teaspoon
Store your homemade taco spice mix in an airtight jar, in a cool place and out of direct sunlight. Use within 3 months before making a fresh amount.
Note: As you've made your seasoning from scratch you could take things a step further by dry toasting the cumin seeds, cloves and peppercorns before cooling, grinding and mixing with the powders.
The heat from the toasting really brings out the flavours from the spices and is recommended if you have a spare few minutes.
Click here to read more about toasting and grinding ingredients. (Link opens in new window)
Note 2: I recommend using a quality rock/kosher/sea salt for using in your taco seasoning from scratch as they are less processed, and I think, makes for a better tasting blend. If you only have table salt to hand however, it's perfectly fine to use that and it'll still season and flavour your dishes fabulously.
Oregano Note: If you can't get hold of Mexican oregano, and it can be problematic depending on the country you're in, just use regular. They are a different variety and taste a little different, but one or the other will suffice for your taco seasoning recipes.
Ingredient Note: I use a few whole ingredients for this recipe as this is the traditional way to make one from scratch. However, if you only have powdered ingredients available, use these and reduce the amounts the recipe requires by half. So instead of 2 tablespoons of cumin seeds you use 1 tablespoon of pre-ground cumin. Do this for each ingredient you don't have whole and stir in with any other powders when making.
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