Homemade Taco Seasoning Blend

Derived from the aromatic profile of Old El Paso and classic pantry staples, this blend replaces chemical fillers with pure, organic spices for a cleanerer flavor profile.

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Ingredients

12 servings

Clean swaps

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single-ingredient organic spices
single-ingredient organic spices Shop →
smoked paprika and whole cumin
smoked paprika and whole cumin Shop →

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Spread all dry ingredients out on a large plate or in a shallow bowl.
  2. Whisk the spices together thoroughly with a small whisk or fork to ensure even distribution of the heavier cumin particles.
  3. Transfer the mixture into an airtight glass jar.
  4. Shake the jar vigorously to remove any clumps from the garlic and onion powders.
  5. Store in a cool, dark place for up to 6 months.
  6. To use: Mix roughly 1 tablespoon of seasoning with water or avocado oil for each pound of protein.

FAQ

Can I substitute the chili powder?

Yes, you can use a mix of ancho and guajillo peppers for a more authentic depth, or chipotle powder for a smokier finish.

How long does this Homemade Taco Seasoning Blend keep?

When stored in an airtight jar away from heat and moisture, it remains potent for up to 6 months.

What is the best technique for mixing?

Whisking the spices is superior to stirring, as it prevents the denser cumin seeds from settling at the bottom of the container.

Why is this cleaner than store-bought versions?

This recipe excludes natural flavors, methylene chloride residues found in some spice processes, and synthetic anti-caking agents.

What is a common mistake when making this blend?

Not rubbing the salt into the spices; ensuring the salt is evenly distributed prevents 'salt spikes' where one taco is much saltier than another.

How much should I use per serving?

For roughly 12 tacos, use approximately 3 to 4 tablespoons of the dry blend spread across your protein (meat, beans, or lentils).

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