Taco Seasoning (General Purpose Tex-Mex Uses)
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“This is a homemade seasoning I developed to make and store in large batches, because I cater so much Tex-Mex food. I use it anywhere chili/chile powder is called for, and it tastes a whole lot better than taco and fajita seasonings found in grocery stores. If you cannot find guajillo or ancho chile powder, you will have to make your own, or mail-order them. How to grind your own is in the directions near the end.* You can also use this seasoning as a grilling or smoking rub. For fajitas, marinate the meat in pineapple juice, then rub this seasoning on the meat, along with some oil, and grill.”
Taco Seasoning (General Purpose Tex-Mex Uses)
0 recipe photos
READY IN:10mins |
SERVES:12-16 |
YIELD:1 1/4 cup |
UNITS:US |
Ingredients Nutrition
- 1⁄4 cup chili powder (good quality, like Gephardt's)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄4 teaspoon cayenne pepper
- 1 teaspoon Mexican oregano
- 2 teaspoons Hungarian paprika
- 2 tablespoons cumin powder
- 1 tablespoon seasoning salt
- 1 tablespoon ground pepper
- 2 tablespoons dried guajillo chiles (powder form)
- 2 tablespoons dried ancho chile powder
- 1 bay leaf, crumbled
Directions
- In a skillet, smoke the paprika, cumin, guajillo and ancho powders until fragrant. Add to all other ingredients in an airtight container, shake to mix, store in a dry, cool place.
- * Grinding Chiles - purchase 4 each dried guajillo and ancho chiles. In a skillet, blacken the chiles, then bake in a 350 degree oven for 30 minutes to dry them out. Cut them in small pieces, discarding the stems, seeds and pith. Using a spice or coffee grinder, pulverize the chiles in small batches until they are ground to a powder.
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Taco Seasoning (General Purpose Tex-Mex Uses)