Using common spices, whip up this Homemade Taco Seasoning recipe in a flash! It's cheaper and tastier than the stale store-bought packets, too.
My favorite way to make tacos is to use Homemade Taco Seasoning for ground beef, 2 tablespoons per pound. I also use it for Dorito Taco Salad, Healthy Turkey Tacos, classic Taco Dip and in my favorite Taco Soup.
You can make a giant batch and keep it on hand at all times to use in original or classical ways.
Taco seasoning is easy and cheap to buy, but it's even easier and cheaper to make at home.
More importantly, it tastes GREAT.
This homemade Taco Seasoning mix is made of common pantry spices that you probably already have on hand: Chili powder, cumin, paprika, ground coriander, and cayenne pepper. Throw in some salt and, if you want, corn starch as a thickening agent.
(Hint: for a grain free option, lose the corn starch and keep ALL the flavor!)
I like Homemade Taco Seasoning first and foremost because of the taste. It never tastes stale or fake, and it can be customized easily depending on what you like.
Homemade Taco Seasoning Recipe
- 1/4 cup chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 2 teaspoons ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon cornstarch (optional)
- In a small bowl, whisk together chlii powder, cumin, paprika, coriander, cayenne pepper, and salt to taste (I like 2 teaspoons), Whisk in cornstarch if desired.
- Store covered in a dark place and use within 1 month. To use, add 2 tablespoons of seasoning for every pound of ground meat.
How to Make Teriyaki Sauce
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/4 cup water
- 2 tablespoons mirin
- 2 teaspoons fresh grated ginger (from one 6-inch piece, peeled)
- 1 clove garlic, minced
- 1/8 teaspoon red pepper flakes
- 2 teaspoons corn starch
- 1 tablespoon honey or agave
- In a small saucepan, combine soy sauce, sugar, water, mirin, ginger, garlic, and red pepper flakes (everything except corn starch and honey). Bring to a boil; reduce heat to simmer.
- Remove 2 tablespoons sauce to a small bowl and whisk in cornstarch. Return to the saucepan and continue simmering until the sauce thickens slightly, about 10 minutes.
- Remove from heat, stir in honey, and cool to room temperature, or cover and refrigerate for up to one week. Bring to room temperature before using.