Everyone in the entire universe likes tacos, but everyone would like them more if they seasoned their protein of choice with fresh herbs and spices instead of processed non-food crap from a seasoning packet. I started making big batches of homemade taco seasoning a couple years ago, and my Instagram got so many likes I figured I shared the deliciousness with y’all.
Before we get into the easiest recipe of all time, lets have another teensy little chat about packets of seasoning. They are the enemy. They contain the nastiest shiz you’ve never heard of. Do you really want to consume maltodextrin, corn flour, yeast extract, silicon dioxide, and ethoxyquin? Nah, I didn’t think so.
Recipe time! Again, I make a ton of seasoning at once (this recipe reflects that) and store it in a glass container that is airtight. You want to store seasoning, and things like flour in glass containers so little moths in your kitchen don’t get through and start munching on your food (gross, I know). They can eat right through plastic, so glass is def the way to go.
2. 5 teaspoons paprika (mine is hot, and from Hungary thanks to my boyfriend’s mama)
3. 5 teaspoons of onion powder
4. 5 teaspoons of garlic powder
5. A little less than 1/2 c. black pepper (this should be finely ground)
6. 1/2 c. of salt (I normally use sea salt when cooking but table salt is better for this)
7. 1 c. chili powder
8. 1/2 c. cumin (this is the star of this recipe, and what gives this seasoning that familiar flavor)
3. Use 3 tablespoons of the seasoning per pound of meat (I prefer a traditional ground beef taco, but turkey is yummy too, especially if cooked very slowly to keep the moisture in). Add about 1/2 cup of water to the meat once it’s done cooking, then the seasoning. Bring to a boil and then let simmer gently until you eat up.