One of the first things I learned aboard Que Tal was that packaged seasoning mixes don’t mix well with the typical humidity on a boat. The previous owners had left several packages of taco seasoning and I got one out to use the first week we were aboard. Imagine my surprise as I opened it to find it all globbed together and moldy!
Hmm, time to learn to make my own! (Learning how to store spices and packets was also a priority.) And as we cruised Mexico and Central America, I almost never saw packaged taco seasoning — Mexican tacos are actually quite different from what we call tacos in the US.
Over time, I experimented with my seasoning mix and actually like it better than what comes in the packets. Three other benefits:
- It’s much cheaper to make my own,
- I can control how spicy or mild the mix is AND
- It’s low sodium without sacrificing taste. The recipe itself doesn’t have any salt in it, but most chili powders do have some, so just exactly how “low sodium” the mix is will depend on your chili powder.
You can use it in other recipes just as you’d use a packet of seasoning.
- 1/2 to 1 tablespoon chili powder
- 1-1/2 teaspoons cumin powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon oregano OR Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (omit for milder version)
- Mix all ingredients.
- Makes enough to season 1 pound of meat.
Make as mild or spicy as you desire by changing the amount of chili powder and cayenne.
If you use the full amounts of the chili powder and cayenne, this is spicier than most packaged mixes. It probably won’t make tears come to your eyes, but it’s definitely spicy. I like it, but I like things spicier than most Midwesterners (those used to eating Tex-Mex probably won’t find it overly hot).
If using with ground beef, sprinkle over meat as it’s browning.
If using with fish or chicken, coat meat before cooking.
Do not add any water to the meat.
Use in other recipes in place of one packet of taco seasoning.