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Homemade taco seasoning in a glass jar beside a finished beef taco

Homemade Taco Seasoning

A five minute pantry spice blend that includes the cornstarch most homemade versions skip, so the pan sauce thickens and clings the way a store bought packet does.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 tablespoons
Course: Condiment
Cuisine: Tex-Mex
Calories: 15
Ingredients Method Notes

Ingredients
  

  • 2 tbsp 16 g chili powder
  • 1 tbsp 6 g ground cumin
  • 1 tsp 2 g smoked paprika
  • 1 tsp 3 g garlic powder
  • 1 tsp 3 g onion powder
  • 1 tsp 1 g dried oregano
  • 1/2 tsp 1 g cayenne pepper, optional
  • 1 tsp 6 g fine sea salt
  • 1/2 tsp 1 g black pepper
  • 1 tbsp 8 g cornstarch

Method
 

  1. Toast chili powder, cumin, and paprika in a dry skillet over medium low heat, 30 to 45 seconds, stirring constantly.
  2. Transfer to a bowl and whisk in garlic powder, onion powder, oregano, cayenne, salt, and black pepper for 20 seconds.
  3. Whisk in cornstarch last, once everything else is evenly combined.
  4. Taste a pinch dry and adjust cayenne before storing or using.
  5. For immediate use, add to 1 lb browned ground beef with 2/3 cup water and simmer 3 to 4 minutes until thickened.

Notes

Toasting the spices is optional; skip it for a faster, still flavorful blend.
The cornstarch is what thickens the sauce when cooked with meat and water; leave it out only if using the blend dry, as a rub.
For chicken instead of beef, cut the water to 1/3 cup since chicken releases less fat and liquid.
 
Storage Notes:
Keeps 6 months at full strength in an airtight jar away from the stove.
Quadruple the batch for a jar that lasts all summer without repeating the measuring.
Once mixed with water into meat, refrigerate within 2 hours and use within 4 days.