Spicy Beef Taco Seasoning

Andy Anderson !

By
@ThePretentiousWichitaChef

I love a good taco seasoning; however, I don’t like all the extra chemicals you get when you buy the premixes at the grocers.

I was making a new batch of this seasoning this morning, and I thought I would post it.

This recipe contains all the usual suspects for a good spicy taco seasoning. Once you make a batch, you’ll want to adjust the spices to your own personal tastes. These amounts are based on what I like to see in a spicy taco seasoning.

It’s got a kick, but I wouldn’t call it overly hot…

Note: this is primarily for ground beef.

So, you ready… Let’s get into the kitchen.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Several
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

PLAN/PURCHASE

4 Tbsp
chili powder, mild
1 Tbsp
chili powder, hot
2 Tbsp
ground cumin
1 Tbsp
hot smoked paprika
1 Tbsp
dehydrated onion flakes, crushed
2 tsp
sea salt, medium grind
1 tsp
garlic powder
1 tsp
red pepper flakes
1 tsp
dried oregano
1 tsp
black pepper, freshly ground

Step-By-Step

1PREP/PREPARE
2Gather your ingredients.
3Add them to a glass jar, shake up, and tightly cover.
4Chef's Note: Some people will add cornstarch or arrowroot to their seasoning mix. The idea is to have a bit of a thickener in the dry spice when you use it. In my opinion, if I want a taco spice that includes a thickener... I'll add it when I'm cooking... NOT to the dry spice mix.
5Chef’s Tip: Store in a cool dry place, out of the sunlight. It should be good for six months. Enjoy.
6Keep the faith, and keep cooking.
7If you enjoyed this recipe, and would like to be notified when I post more yummy food, just click here to follow me:

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About this Recipe

Course/Dish: Seasoning Mixes
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Mexican