Will came up with this taco seasoning recipe recently and we just can’t get enough of it! I have been meaning to share it for weeks now and this month’s recipe redux theme of spring cleaning your pantry seemed like the perfect time. I know this homemade taco seasoning helped us clean out some of the spices that have been lingering in our pantry. Coriander and oregano aren’t ones we use frequently, so this taco seasoning is a great way to make sure we aren’t letting them go to waste. You may also want to try using paprika too, to provide a more distinct flavour. There are many different paprika types to try with so many intriguing tastes.
Since Will is a native of New Mexico, we always have a variety of dried chile peppers lingering in the pantry. These dried red New Mexico chiles were a Christmas present that just keeps on giving. We put 4-5 of the peppers in a dry pan, roast them gently for about 5 minutes then break them apart and remove the seeds. Finally, we puree them in a coffee grinder until they become a powder. Since these dried peppers aren’t the kind of thing you’d normally find in a pantry, feel free to substitute dried chile powder.
We use this seasoning on all kinds of stuff! Use it as a dry rub on fish or use it to season tempeh when cooking and of course – tacos! It also goes great on popcorn as a tasty, savory snack.Print
Don’t settle for store-bought taco seasoning, make your own at home with this delicious recipe!
- 3 tablespoons chile powder (or 4–5 dried red chile peppers)
- 1 tablespoon cumin
- 2 teaspoons smoked paprika
- 3 teaspoons coriander
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon oregano
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- If using dried peppers, break the top off the pepper and pour out the seeds. Place peppers in a dry skillet and roast, turning occasionally, until they start to blacken. Remove from heat and puree into a powder in a spice grinder or blender.
- Combine the chile powder and all of the rest of the ingredients together in a small bowl. Store in an airtight container. Feel free to double or triple the recipe as it tends to go quickly!
For those who need to limit sodium, halve the amount of salt called for in the recipe or leave it out completely. Either way, it will still be good!
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