Why is this seasoning different?
There’s a lot of Taco seasoning recipes online. Most of them seem to be the same. This is one that I have developed from scratch. I hope you like it.
Make your seasoning without processed ingredients
I mean that’s why you make your own, isn’t it? A few years ago now, I decided to have a go at drying and grinding my own garlic and onion. After doing this, I found in a very short time these ground ingredients set like stone in my jars. Made me think that the onion powder and garlic powder you purchase from the shops must have some sort of anti-caking agent in them or they’d set like mine. They’d have to use something that doesn’t thicken or cream up like any sort of flour or you’d notice it in this basic ingredient. One of the reasons I use my own spice blends is that I have control over what I’m adding to my food. I chose to go back a step and remove the possibility that there may be additives in my raw materials. Maybe you will too?
This is what I do (with onion and garlic)
Because I make most of my spice blends at home and for the cooking school, I reverted to using granules and flakes for garlic and onion. So I only grind them into a powder when I’m making up a spice blend. Otherwise, they’re just stored on my shelf as they are, granules and flakes. Most of the time the other ingredients in the seasoning help prevent them from turning solid in the jar.
What if my spice blend sets hard in the jar?
If your recipe has a lot of either of these two ingredients (garlic or onion), then you can add a little cornflour or arrowroot flour to keep them loose. Remember, they’re thickening agents as well, probably better than what the manufacturers may use, but they might alter your blend a bit. Using them as an anti-caking agent in any of my homemade spice blends isn’t causing any problems for me. In fact, it’s usually better to make a slightly creamier or saucier blend that adheres better to the ingredients in my final recipes.
Taco seasoning spice blend
5 stars tells us you love the recipebecs-table.com.au
- 1 Thermomix
- 10 g Cumin seeds
- 10 g garlic granules
- 5 g onion flakes
- 5 g Oregano leaf
- 10 g paprika use sweet
- 5 g Turmeric powder
- 5 g good quality sea salt
- 5 g ground pepper
- 5 g raw sugar or brown sugar
- 5 g cayenne pepper or other chilli powder. Use more or less of this depending on your palate. I like to leave it out then add it to the dish I'm cooking so I can cater everyone.
- 1 tbsp cornflour or arrowroot flour about a tablespoon is good for this amount.
- Put all ingredients into the TM bowl and blitz for 30 seconds on speed 9. (Don't blend any longer than 30 seconds or your mix will heat up and that's not desired at this stage)
- When possible, I prefer buying seeds over powders due to their enhanced flavour. However, if you lack the necessary tools like a spice grinder or processor to grind spices, preground spices might be your best option. Always ensure that your spices are fresh to avoid a bland blend. To mix your spices, put all the ingredients into a spice jar and shake it to blend everything together effectively.
Want to know more?
Staying with the Mexican theme, oven-baked tortilla is so easy you can almost do it with your eyes closed (just be careful when you’re finely slicing the onions though – hehe).
We also have some eBooks that go into much greater depth, and provide a variety of spice blends recipes.