Taco Seasoning

Make your own taco seasoning is simple and economical. This homemade taco seasoning has up to 75 percent less sodium compared to packaging taco seasoning. Unless you like your taco filling super spicy, 2 tablespoons of this mix seasons 1 pound (450 g) of meat compared to almost 6 tablespoons of packaged taco seasoning.

When using table salt, reduce amount to 2 teaspoons (10 ml) for equivalent sodium content to kosher salt.

Adjust ingredient amounts for your preferred flavor and intensity. Some people like very mild Mexican food whereas others can eat hot, spicy foods unpalatable for most people. You can make this seasoning hotter or milder be increasing or decreasing the amount of chili powder and cayenne pepper.

For a spicy, smoky flavor substitute smoked paprika for some or all of the sweet paprika.

To Use Seasoning

Use 2 tablespoons (30 ml) per pound of meat adjusting the amount to taste. Stir seasoning into the meat along with 1/2 cup (120 ml) of water as you brown and break up the meat over medium heat. Reduce heat to low and simmer until meat is cooked trough and liquid has evaporated.

Cayenne Pepper Heat

The heat intensity of cayenne pepper varies from 20,000 to 160,000 Scoville heat units. Using one brand should limit any variation in heat intensity. If you switch brands or buy bulk cayenne pepper, start with about half the specified amount to assure your seasonings not too hot (spicy).

Ingredients

• 4 tablespoon (60 ml) chili powder
• 2 teaspoons (10 ml) paprika
• 3 tablespoon (45 ml) ground cumin
• 1 teaspoon (5 ml) onion powder
• 4 teaspoons (20 ml) kosher salt
• 4 teaspoons (20 ml) ground black pepper
• 2 teaspoons (10 ml) garlic powder
• 1/4 teaspoon (1.25 ml) cayenne pepper
• 2 teaspoons (10 ml) dried oregano

Method of Preparation