Saturday, January 21, 2012

HOMEMADE TACO SEASONING

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In my home tacos are a favorite meal. Not only are they delicious and quite easy to make, but versatile allowing everyone to create a unique meal.  I like re-fried beans, lettuce, onions, jalapenos, cheese, and sour cream all wrapped up in a soft tortilla lightly toasted on my lovely flat cast iron pan, an old Warner Ware.  I was raised cooking in cast iron cookware, and have a wonderful collection of Griswold and Warner Ware handed down from both sides of our family.  Paul and I also collect iron pots and pans, sometimes buying something we don't really need because the bargain is just too good to pass up.  



Paul prefers his 'taco' dinner as a salad, a bed of lettuce and some salsa satisfy his taste buds, while our 16-year-old, Daniel, craves a soft taco shell with lots of sour cream and cheese.  Hunter, our 23-year-old, loves to pile everything on his taco, particularly jalapenos and hot salsa.

We don't always use hamburger either, sometimes I'll cube up pork, chicken or venison for our taco stuffing.

Because we do partake of some version of Americanized tacos so regularly and I was constantly running out of the store bought seasoning, I decided to blend my own at home.  This recipe is one derived from many available on-line.  I've discovered that cumin, garlic, cilantro and cornstarch are absolutely necessary to the blend, but the other spices can be adjusted to taste - like it hot, add more red pepper.  Go ahead and double or triple the batch and store in an airtight container.  If your family is anything like mine it won't be around long enough to become dull.




HOMEMADE TACO SEASONING

INGREDIENTS 
 
2 Tablespoon. Cornstarch

1 Tablespoon Ground Cumin

1 Tablespoon. Cayenne Pepper

1 Tablespoon Chili Powder

1 1/2 teaspoon Cilantro

1 teaspoon Salt

1 teaspoon White Pepper

1/2 teaspoon Garlic Powder

1/2 teaspoon Paprika

1/4 teaspoon Crushed Red Pepper Flakes*

*(if you like it hotter, add more or leave out if you like a milder flavor)



DIRECTIONS
Blend well.  Store in airtight container.  Use 2 Tablespoons per pound of meat.



1 comment:

  1. I too have been making my own taco seasoning for a while. This one has more spices so I think I'll give it a try. Change is good......especially in the winter.

    ReplyDelete