Homemade taco seasoning recipes are really quick and easy-to-make and so much better and tastier than store-bought ones! And by doing it yourself you can vary the ingredients depending on what filling you are making. This version is a fairly spicy one I tend to use for my meaty fillings. (See the bottom of the page for links to more of my homemade recipes)
What You'll Need: (makes about 12 tablespoons)
3 tbsp chili powder
2 tbsp smoked paprika powder (or any paprika)
2 tbsp cumin seeds
2 tbsp dried Mexican oregano (See note below)
2 tbsp dried thyme
1 tbsp black peppercorns
4 tsp cayenne pepper
2-3 tsp garlic powder
2 tsp onion powder
2 tsp salt (See note 2 below)
1 tsp fennel seeds
tbsp = tablespoon
tsp = teaspoon
Store your taco spice in an airtight container out of direct sunlight. Use within 3 months before making a fresh amount.
Note: If you have the time, dry toasting the fennel and cumin seeds along with the peppercorns before cooling and grinding will add even more flavours to your finished seasoning.
Click here for info on toasting and grinding. (Link opens in new window)
Note 2: I recommend using a quality rock/kosher/sea salt for using in your taco seasoning recipes as these are are less processed than table salt. If however you only have table salt to hand, just use that and it'll still season and flavour your dishes perfectly.
Oregano Note: If you can't get hold of Mexican, and it may not be easy depending where you live, just use regular oregano. They do taste a little different, but one or the other will suffice for your taco mix.
Ingredient Note: I use whole peppercorns, cumin and fennel seeds for this recipe. If you don't have these use pre-ground powders and reduce the quantities in the recipe by half. So for 2 tablespoons of cumin seeds you would use 1 tablespoon of pre-ground cumin powder. Reduce the peppercorns and fennel by half as well if you don't have whole and stir in with any other powders when making.
A Versatile All-
A Mustardy Taco
Collection of Cajun