Sometimes the simplest things awe me. Sad, I know.
Mexican, Latino, and Spanish spice combinations are one of our favorites. We go through taco seasoning like crazy because we get the flavor we want by opening one spice bottle instead of four or five.
I have to pace myself on the physical spice bottle opening exertion. I don’t want to get carpel tunnel or anything.
After our almost religious experience of eating hand made tortillas for the first time in our lives, Husband later surprised me with a cast iron tortilla press from a Mexican grocery. I still haven’t gotten the knack for making tortillas but I’m having fun trying. Eating the mistakes isn’t so bad either. It also means we are going through even more taco seasoning.
If you are wondering, my tortilla press is a lot like this cast iron tortilla press on Amazon. (affiliate link)
Taco Seasoning Recipe
I don’t typically use onion and garlic powder in cooking because I like the taste of fresh better. I keep them around for this recipe. Sometimes but them on popcorn to kick the flavor up a notch.
Thoroughly mix together in a bowl the following spices:
1/4 cup of chili powder (use your favorite depending upon how hot you want it to taste. Husband sometimes adds crushed dried jalapenos because he likes to eat lava. I’m not such a fan of nuclear spicy hot food and make the recipe as written. Do what you like.)
3 Tablespoons of paprika
3 Tablespoons of cumin
1 1/2 Tablespoons of salt
1 Tablespoon of onion powder
1 Tablespoon of corn starch (corn starch keeps the mix from clumping together in the spice bottle. If you don’t like to use corn, you don’t have to add it.)
1 Tablespoon of garlic powder
1 teaspoon of black pepper
1 teaspoon of oregano
I store my homemade taco season recipe in an old spice jar in my pantry.
It doesn’t last very long in the cupboard. It is the absolute best and tastiest taco seasoning in the whole, wide world!
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