Homemade taco seasoning is simple and easy to make and tastes so much better than the packet mixes. You can customise this mix to suit your own personal taste preferences. If you like spicy food, then add extra chilli powder and chilli flakes to give it more of a kick. Or if you’re watching your sodium intake, you can add less salt. It literally takes only minutes to make and it’s very cost effective, plus you know exactly what is in it. Whereas pre-packaged taco seasonings often contain nasty ingredients, such as MSG, anti-caking agents, preservatives, artificial colours or flavours.
My taco seasoning is a little different in flavour to the other homemade seasonings on the web, because I also include ground dry bay leaves. The bay leaves give this mix a subtle aromatic element, as well as a mellow savoury flavour. In my peppermill I use a peppercorn medley, which is a combination of black, white, and green peppercorns. However, feel free to use black peppercorns.
3 teaspoons (15ml) Himalayan salt
2 medium-sized dry bay leaves
4 teaspoons (20ml) hot chilli powder, or to taste
3 teaspoons (15ml) ground cumin
2 teaspoons (10ml) arrowroot starch
2 teaspoons (10ml) dried oregano
2 teaspoons (10ml) freshly ground pepper
2 teaspoons (10ml) garlic powder
2 teaspoons (10ml) onion powder
2 teaspoons (10ml) sweet paprika
½ teaspoon (2.5ml) chilli flakes, or to taste
First, break the bay leaves into smaller pieces
and add to a coffee or spice grinder with the salt. Process until the bay leaves are quite finely chopped.
Add the remaining ingredients, along with the processed salt and bay leaf mixture, to a small bowl and stir until everything is thoroughly mixed.
Spoon the spice blend into an airtight glass jar and store in the pantry.
To make a batch of beef tacos, you will need.
500g (17.6 ounces) beef mince
2 tablespoons (30ml) coconut oil or olive oil
1 medium onion, diced
2 teaspoons (10ml) finely chopped garlic
500g (17.6 ounces) lean beef mince
3 tablespoons of taco seasoning
80ml (⅓ cup) tomato paste
60ml (¼ cup) water
400g tin black beans (I use this brand)
Melt the oil in a large frypan over a medium heat. Add the diced onion and cook until it softens, stirring frequently. Next, add the garlic and continue to cook for 20-30 seconds.
Now add the beef mince to the pan and cook until browned. Turn the heat to low before stirring through the taco seasoning. Add the tomato paste and water, stir until combined before adding the black beans (if using), then gently simmer for about 2 minutes. It’s now ready to use for either for tacos, nachos or taco salad bowls .
Recipe by: The Gluten & Dairy Free Bakehouse