Taco Seasoning Desde San Miguel De Allende
From elgourmand 13 years ago
- 15 to make
- Serves Many
Ran into a recipe that called for Taco Seasoning; the other day. Store bought Taco Seasoning? What’s that stuff like? Pretty near 35 years ago, I was visiting friends in San Miguel de Allende. Back then, it was just a sleepy little town in the mountains of Central Mexico; with a fair few American expats. Read more I was raiding the kitchen and noticed Sandy’s cook mixing up some stuff; that turned out to be her Taco Seasoning. The stub of a pencil and a bit of scratch paper and here you have it. There are a zillion versions of Taco Seasoning out there and I admit to having toned this one down a wee bit. That lady liked her seasoning HOT. Play with it as you wish but this is a good place to start. Do make sure all the spices are fresh. See less
Ingredients
- • 2 tsp. chili powder, Hot or Mild as is your want. shopping list
- • 1 tsp. Mexican paprika shopping list
- • 1/2 tsp. onion powder shopping list
- • 1/4 tsp. crushed red pepper flakes, more or less to taste. shopping list
- • 1/2 tsp. sea salt shopping list
- • 1/2 tsp. garlic powder shopping list
- • 1 tsp. ground cumin shopping list
- • 1/2 tsp. oregano shopping list
- • dash of ground cayenne pepper, more or less to taste. shopping list
- • freshly ground black pepper to taste shopping list
How to make it
- 1. Put all of this in a deep mixing bowl and really mix it up, a wire whisk works well. See Photo
- 2. Store in an airtight container, clearly labeled. See Photo
- I usually make up a fair bit of this at one time; using a “cup” in place of a “tsp” See Photo. In a good airtight container, this keeps a long time. This seasoning will also work for the ground meet part of a Tostada.
- The usual ratio is 2 Tbs. of seasoning per pound of meat ± to taste.
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