For my Homemade Taco Seasoning I keep things uncomplicated, but packed with a true flavor punch. Pantry staple herbs and spices are used like cumin, oregano and chili powder, but I find Mexican oregano is best, ancho chili powder because it’s just that, not a mix of chilies, and little salt.
With any homemade spice blend or seasoning, you control what goes in it.
For my Homemade Taco Seasoning I keep the salt to a minimum and the herbs and spices fresh for maximum flavor.
Things like sugar, added salt and maltodextrin are not in my spice blends. Maltodextrin is an artificial starch made from potatoes, corn and rice and is basically used as a filler.
With my Homemade Taco Seasoning you are getting herbs and spices with low salt for maximum flavor punch.
As most regular readers here know I am BIG on making my own spice blends and seasoning blends. I even have an entire section of my site devoted to them here. For other spice blends ideas try my Dry Rub for Pork Ribs, Copycat Emeril’s Blackened Meat Seasoning, Creole Seasoning Spice Blend, or these exotic Middle Eastern favorites like Moroccan Seven Spice Blend, or Ras el Hanout.
With this Homemade Taco Seasoning please use spices that haven’t been in your cabinet for years. Those need to be tossed and start purchasing smaller bottles if you’re not using them up frequently. They do expire and the flavor is dull. No bueno!
This is fantastic when making a taco filling, sprinkled on roasted or sautéed vegetables, or eggs, too. Feel free to use as a base and tweak the flavors or heat to your liking.
This is the Homemade Taco Seasoning I use in my Mini Taco Hand Pies, too. Enjoy!
For my Homemade Taco Seasoning I keep things uncomplicated, but packed with a true flavor punch. Pantry staple herbs and spices are used like cumin, oregano, chili powder, but I find Mexican oregano is best, ancho chili powder because it's just that, not a mix of chilies and little salt. Makes a little more than 1 1/4 cup total (22 tbsp servings)
- 1/2 cup Mexican oregano
- 1/4 cup ground cumin
- 3 tbsp ancho chili powder
- 3 tbsp paprika (See Note 1)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 2 tsp black pepper
- 1 tsp cayenne (See Note 1)
- Whisk all together in a bowl to combine. Store in an airtight container.
Makes a little more than 1 1/4 cup total (22 tbsp servings)
*** Makes a little more than 1 1/4 cup total (22 tbsp servings)
- If you prefer a smoky flavor, substitute smoked paprika for regular paprika and ground chipotle powder for the cayenne.