I decided that Tex-Mex style taco seasoning packets are entirely too salty and contain things that don’t need to be in there. Like malodextrin, corn starch, and corn flour. So I hunted about a bit online to find out which spices go into it.
I found several. Some had strange ingredients such as oregano and sugar. After some tweaking and experimentation, I’ve come up with something that has the proper flavour, and more spicy than any of the recipes I found. I mix it straight into ground meat or fully coat whole or chopped cuts of meat, depending on what I’m doing with it.
- 6g [1 tbsp] Chili Powder
- 2g [2 tsp] Garlic Powder
- 1g [1/4 tsp] Onion Powder
- 2g [1/2 tsp] Red Pepper Flakes [use more if you want more heat]
- 2g [1/2 tsp] Paprika
- 5g [1 1/2 tsp] Cumin
- 2g [1 tsp] Freshly Ground Sea Salt [regular sea salt works fine. I’m sure standard table salt would also.]
- 2g [1 tsp] 3-Colour Ground Peppercorn [use plain ground black pepper if you wish.]
- Measure each spice into a mixing bowl.
- Mix until evenly blended.
- Apply to meat, veg, or both.
- 1 recipe preparation is good for 453g [1 lb.] meat.
- Can multiply recipe and store in air tight container so some is on hand all the time.
- This does not create a ‘sauce’ like the flavour packets do when you add water. You could probably make something similar by mixing 12g [1 tbsp] corn starch with 236mL [1 cup] water in with the spices and then pouring it into whatever meat you’re cooking. This is just a guess, since I’ve not tried it, but that’s usually how one makes a sauce of that type. Cook until water is evaporated to desired consistency like you do with a regular taco seasing packet.