Truly better than store-bought, homemade taco seasoningtakes all of 2 minutes to whip up and can be stored for up to 6 months. It’sperfect for flavouring everything from tacos to grilled meats and rice.
1tablespoontable salt (or kosher or ground sea salt)(notes 1)
2teaspoonsonion powder
2teaspoongarlic powder
1 ½teaspoonchilli powder, or more if you like it spicier (notes 4)
1teaspoondried oregano
For best results, always weigh ingredients where a weight is provided
Instructions
Add all spices to a bowl and mix well to combine.
Store in an air tight jar for up to 6 months (notes).
Notes
I use a standard Australian 20ml tablespoon - equal to 4 teaspoons.
Use roughly 2 ½ tablespoons per 500g (1.1lb) of meat and up to half a cup of water. If using more water to make it more saucy, you may need to add a little cornflour (cornstarch) as well.
While spices rarely, if ever, technically go bad, they do stale and lose flavour as they age - this is why I suggest it will last up to 6 months, so that it has the freshest flavour.
There are various types of chilli powder. Don't use cayenne. I use a Mexican or a mild chilli powder but choose one with an intensity you're happy with.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.