This another one that falls into the “I’d make it even if I didn’t have to” category, if for no other reason than to avoid all the extra salt an/or MSG that comes in commercial taco-seasoning mixes.

It’s a snap to do, and if you make several batches at once it’s just as convenient as using a mix.

The only hitch is in finding garlic-free chili powder. It’s no problem at all in California, where you’re 99.9 percent sure to find it in any Mexican market or ethnic aisle of a grocery store. I even ground my own once from dried chili for enchilada sauce.

If you have to order online, you might try checking with mexgrocer.com. I have not investigated this, but their packaging looks similar to what I buy locally. It’s the same reasonable price, too. They do carry a ground garlic by the same manufacturer, so there could be a cross-contamination issue.

I can’t remember the original source on the recipe, but I tweaked it to increase the amount of cumin – I’m a big fan. I also decreased the salt.

Homemade Taco Seasoning Mix

• 1/2 tsp. salt
• Dash of cayenne
• 2 tsp. chili powder
• 1-1/2 tsp. paprika
• 2 tsp. cumin
• 2 tsp. onion powder

Combine all ingredients. Use in place of 1 (1-1/4 or 1.25 ounce) package of taco seasoning mix. If not using entire amount, store tightly covered in cool dry place. Makes 3 tablespoons.

Big batch

• 2 tbl. salt
• ½ tsp cayenne
• ¼ c. chili powder
• 6 tbl paprika
• ¼ c. cumin
• ¼ c + 2 tbl. onion powder

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Copyright 2009 Debra Legg. All rights reserved.

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