My husband and I are both sensitive to MSG, and most Taco Seasonings out there have added whey powder…why, I don’t know. But it means I can’t use them! They can also can contain artificial coloring, yeast, sugar, corn, and a TON of salt. No thanks. I’m a big Penzey’s fan because I know I’m getting quality product that hasn’t sat on the back shelf of a warehouse for a few years first. If you can’t get Penzeys where you’re at (although they do have an online store!), I really would recommend investing in good quality spices. It’s not worth it to take a chance that it’s been “cut” with something you’ll react to. If you’re really not into making your own blends, Trader Joe’s Taco Seasoning doesn’t contain whey powder. Penzeys Taco Seasoning, while it doesn’t contain any other “iffy” ingredients, does contain whey, or I’d use it. Maybe it has to do with getting the meat/sauce to a certain consistency. I dunno. Here’s a version that’s basically like every other version of homemade Taco Seasoning…but with a spicy kick that’s exclusively ours! (And no…this post isn’t being funded by Penzeys…I’m just addicted.) This mades a small jar full.
Homemade Taco Seasoning
4 Tbsp Chili Powder (regular)
1 tsp Garlic Powder
1 tsp Dried Onions (ground in a mortar/pestle, or use Onion Powder)
1 tsp Northwoods Fire Seasoning (or use crushed red pepper flakes)
1/2 tsp Berbere Seasoning (It’s the spicy kick! Be careful…this stuff is hot!)
1 tsp Turkish Oregano (dried- I use a bit more…I like Oregano)
2 tsp Paprika- Smoked Spanish Style
2 Tbsp Cumin Seed (India Ground)
2 tsp Sea Salt (or less…or none!)
4 tsp Freshly Ground Black Pepper
Throw it all in a small jar with an airtight seal…shake it up and you’re good to go!
For every pound of meat, use 2-3 Tbsp plus 1/2-3/4 c. water. Simmer over medium heat, stirring frequently, until the liquid is nearly gone.
Feel free to double the recipe if you’re hardcore taco-lovers. 🙂