When asked to create a smoky or spicy recipe for this month’s Recipe Redux challenge, there was no doubt in my mind I would be creating a spicy recipe. I put hot sauce [Tapatio to be exact] on everything from cottage cheese to eggs to spaghetti! Weird, I know. Instead of recreating my favorite hot sauce [why change the BEST condiment?!], I decided to adapt a recipe that Tapatio compliments oh so well: homemade taco seasoning. Now I know there are a million and one taco seasoning recipes out there, including those you can buy in the store. But mine has a secret ingredient. And yes, it brings the HEAT!
Why Make Your Own Homemade Taco Seasoning
Homemade taco seasoning is one of the easiest, most versatile seasoning mixtures you can make at home. And it’s not just for tacos! I’ve used this mixture for meat used in quesadillas, grilled salmon with avocado salsa, flank steak fajitas, etc. I’ve even used it as an extra seasoning for my chicken when making Chicken Tortilla Soup. And yes, the registered dietitian in me should also point out that homemade taco seasoning usually has less sodium than the packaged kind you find in stores.
- 2 tsp. Chili Powder
- 1.5 tsp. Cumin
- 1.5 tsp. Cayenne Pepper
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Oregano
- 1 tsp. Paprika
- ¼ tsp. sugar
- ½ tsp. Black Pepper
- ½ tsp. Salt
- Measure the appropriate amount of spices and stir to combine.
- Store in an airtight container, away from moisture, for up to 6 months.
After you’ve mixed your homemade taco seasoning, it’s best to store it in an airtight container and use within 6 months. When it’s time to make tacos, brown your meat as you normally would, drain the excess fat, measure about 2 tablespoons of seasoning per pound of meat and add it to the pan. If you want more of a sauce, add a ¼ cup of water and a tablespoon of flour to the cooked, seasoned meat. Cook a little longer and you’re ready to go!
Did you catch the secret ingredient? Momma always wants a little sweetness with that spice!
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