HOMEMADE TACO SEASONING

June 25, 2012

Tacos and mexican food is fantastic; everyone knows this. The trouble is with big box grocery store taco seasoning. It’s the freakishly iridescent orange color, the billion ingredients, the super high sodium content. I just did not really like buying it and I had a hunch I could make something more flavorful. And have it ready and easier to use in a big batch from home. Enter: Homemade Taco Seasoning.

MEXICAN SEASONING from Rachel Schultz

HOMEMADE TACO SEASONING
Makes about 20 servings

1 and 1/4 cup chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons crushed red pepper flakes
2 tablespoons dried oregano
4 tablespoons paprika
1/2 cup cumin
1/3 cup pepper

I multiplied the above recipe by 10 to store and use conveniently on future Taco Nights. Measure and pour all ingredients into a storage container.

A mason jar is perfect because when you’re done you can seal the lid and mix the ingredients really easily and thoroughly. Have fun saving your kidneys!

HOMEMADE TACO SEASONING
 
Author:
Ingredients
  • 1 and ¼ cup chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 2 tablespoons crushed red pepper flakes
  • 2 tablespoons dried oregano
  • 4 tablespoons paprika
  • ½ cup cumin
  • ⅓ cup pepper
Instructions
  1. Combine ingredients.

 

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Comments

  • Deb

    How much of this is equal to the store-bought envelope?

  • Anushree

    Fantastic recipe! How do i avoid the chicken getting a bit dry? Thanks so much

  • sarah

    I love this recipe. I’ve been looking to get rid of that pre-made taco seasoning from the store, but haven’t cared for other homemade ones I’ve tried. This is great, and it keeps very well. Best part: my kids can’t tell the difference between this and the store-bought. (Wouldn’t want to ruin taco night, now would we?) Your fajita recipe using this taco seasoning is to die for as well!

  • Liz

    Hey, I’ve made your Fajitas twice now which use this taco seasoning, but I don’t make tacos or fajitas often enough to justify making this full recipe….so I just wanted to share what this recipe is when you only make 1/8th of it, for anyone else who doesn’t want to use a whole cup of chili powder and doesn’t want to sit around doing the math ;)

    2 tablespoons + 1 1/2 teaspoons chili pwdr (1 1/4 cup)
    3/4 teaspoon garlic pwdr (2 tablespoons)
    3/4 teaspoon onion pwdr (2 tablespoons)
    3/4 teaspoon red ppr flakes (2 tablespoons)
    3/4 teaspoon oregano (2 tablespoons)
    1 1/2 teaspoons paprika (4 tablespoons)
    1 tablespoon cumin (1/2 cup)
    2 teaspoons pepper (1/3 cup)

    This makes around 5 tablespoons altogether.
    Thanks for the terrific recipes! :) :)

    • Rachel Schultz

      Thanks liz!

    • Heather

      Thanks for the smaller recipe! It tastes good, but making this big batch is too much for us.

  • Chelsea

    How do you make a smaller batch of this? I don’t have near enough of each item to make this large of a batch.

  • Anonymous

    How do you make a smaller batch?

  • Geri

    How long can it be stored for?

    • Rachel Schultz

      I’ve had mine for months!

  • Meghan hall

    Do you mix water with the 3 tablespoons and the meat?? If so how much

    • Rachel Schultz

      I do not.

  • Ashley

    For a mild version would you just omit the red pepper?

    • Rachel Schultz

      Yes. They’re not too spicy even including the pepper. I prefer mild myself.

  • Thanks for this great substitute! I made it today! http://hannahgj.blogspot.com/2013/01/homemade-taco-seasoning.html

    • Rachel Schultz

      Cool! Thanks for posting.

  • Brenda

    How much taco seasoning mix do you use per pound of hamburger when you pre-make a large mason jar of it?

    • Rachel Schultz

      About 3 tablespoons.

      xo
      rach

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