Homemade Taco Seasoning
Make your own homemade taco seasoning with this easy 5-minute recipe. Perfectly balanced spices for flavorful tacos without preservatives or additives.
Equipment
- measuring spoons
- small mixing bowl
- whisk
- fork
- airtight container
Ingredients
Spices
- 1/4 cup chili powder
- 2 tbsp ground cumin
- 2 tbsp smoked paprika
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 2 tsp fine sea salt
- 1 tsp freshly ground black pepper
- 1/2 tsp cayenne pepper
Instructions
- Gather all your dry spices, measuring spoons, a small mixing bowl, and a whisk or fork. Ensure you have an airtight container ready for storage.
- In the small mixing bowl, combine the 1/4 cup chili powder, 2 tablespoons ground cumin, 2 tablespoons smoked paprika, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon dried oregano, 2 teaspoons fine sea salt, 1 teaspoon freshly ground black pepper, and 1/2 teaspoon cayenne pepper.
- Using the whisk or fork, thoroughly mix all the spices together. Continue stirring for at least 30 seconds until the mixture is uniform in color and no individual spice clumps are visible, which ensures a balanced flavor profile in every use.
- For an even more consistent texture and to help release their flavor, gently crush any larger pieces of dried oregano between your fingers as you mix them into the blend.
- Carefully transfer the freshly made taco seasoning into a clean, dry, airtight container, such as a small glass jar with a tight-fitting lid.
- Label the container with the date of preparation. Store the seasoning in a cool, dark pantry or cabinet, away from direct sunlight and heat, to maintain its potency and freshness.
- This homemade taco seasoning will remain fresh and flavorful for up to 6 months. To use, incorporate 2 to 3 tablespoons of the seasoning per 1 pound of cooked ground meat (such as beef or turkey), along with 1/2 cup of water, and simmer for 5 to 7 minutes until the liquid has reduced and thickened.
Notes
Store in an airtight container in a cool, dark place for up to 6 months. Use 2-3 tablespoons per pound of cooked meat.