This might just be the easiest “recipe” I’ve ever shared. Part of me feels like I should save this post for “Taco Tuesday!”, but for all you folks looking to livin’ up your weekend, I’m going to go ahead and share today!
This is my personal “go to” taco/Tex-Mex/Mexican seasoning. Heck, you can even use it to season your chili (that’s “real” chili– made with beans and served with shredded cheddar on top and corn bread on the side. But I digress.) It’s not necessarily “authentic”, and I’m not trying to pass it off as such. I’m also not trying to replicate the flavour of a popular Americanized Mexican fast food chain, or those packets of “Taco Seasoning” you can buy at the grocery store. This is quite simply a compound of flavours that I have come to enjoy when I get a hankerin’ for some “Mexican-style” food.
This is the ratio for one batch. Need more? Just multiply.
Here goes:
INGREDIENTS
- 1 1/2 teaspoon salt (always, always, always use HALF as much salt as the rest of your ingredients)
- 1 TBS chili powder
- 1 TBS onion powder
- 1 TBS garlic powder
- 1 TBS black pepper (fresh cracked if you have the time or patience)
- 1 TBS cumin
- 1 TBS coriander
- 1 1/2 teaspoon paprika or smoked paprika if you can find it
- 1 teaspoon cayenne OR chipotle pepper (if you like it hot-n-spicy, you can use bot, but go easy)
Mix all spices in a bowl, then pour into a jar with air tight lid.
And don’t forget to send me that Taco Tuesday invite! I’ll bring the cerveza.
