- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon cornstarch
- 1/3 cup water
Optional: you may add 1/2 teaspoon of paprika and/or 1 teaspoon of cumin to the recipe if you like those spices.
- Mix all dry ingredients.
- Stir dry ingredients into the 1/3 cup of water. Stir until cornstarch is dissolved and not lumpy.
- Stir water/seasoning mixture into to taco meat as it is cooking, and cook down until water is evaporated, continuing to stir as it cooks, about 10 minutes.
- This recipe makes one batch. You can multiply each amount by any number to make a large batch of dry taco seasoning and keep it on hand for future cooking. If you do this, then use 3 tablespoons of the recipe per one pound of meat.
No no no no no… Cumin has to go in taco seasoning. Or you’re just making Yankee chili and make your own chili powder. Dried ancho chili pods processed in a spice grinder carries the best chili powder smokiness of the dried pod family. These two blended into the mix will make true Tex Mex/Mex inspired seasoning that will then know is your absolute Best.