MARIE STUMPHAUZER, FNTP

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TAC-OLÉ! SEASONING

Marie Stumphauzer, FNTP

Making your own taco seasoning is much easier than you might expect. The bonus being, you can sass it up however you like. You can be confident the blend is clear of gluten, dairy, additives, preservatives, MSG, and nonsense. Use this in my Enchilada Lasagña, add it to soups and Mexican dishes, make a rub, marinade, or dip, or simply sprinkle it on at the table instead of plain old salt and pepper. Olé!

Yields: about 1/2 cup

Prep time: 15 minutes

Cook time: N/A

Skill level: Easy

INGREDIENTS

  • 3 Tablespoons CHILI POWDER

  • 2 teaspoons PAPRIKA

  • 2 teaspoons CUMIN

  • 1 teaspoon ONION POWDER

  • 1 teaspoon GARLIC POWDER

  • 1/4 teaspoon CAYENNE

  • 2 teaspoons SALT

  • ½ teaspoon BLACK PEPPER

  • 1/2 - 1 teaspoon dried OREGANO

  • 1 teaspoon dried PARSLEY

  • 1 Tablespoon COCOA POWDER

  • 2 teaspoons COCONUT SUGAR

DIRECTIONS

  1. Combine all ingredients and store in an airtight container in a cool, dry place.

  2. Use as seasoning, to taste, in any recipe you wish to impart a Mexican flare. See Notes, below, for additional suggestions.

NOTES

  • This recipe will double comfortably.

  • Don’t like a certain spice? Leave it out! Wish there was more…something? Add it!

  • Make your own spices by dehydrating ingredients and grounding them into a fine powder. Parsley, onion, cayenne peppers, garlic, among many other herbs and vegetables dry well, taste great, and keep a long time. It’s much easier than one might think!

  • Mix in to sour cream or yogurt for a tasty dip. Start with 1 teaspoon for every cup. Adjust up/down according to your taste.

  • Sprinkle on prepared foods for a bit of yee-haw!

  • Use in place of seasoning packet in favorite semi-homemade salad dressing.

  • Add to preferred oil and marinate meat, fish, or veggies or use as a dry rub.

  • As articulated in the What’s for Dinner article, always aim for the highest quality ingredients.

CREDITS/REFERENCES

Thumbnail photo credit: 1950s Woman Portrait Playing Maracas Photograph by Vintage Images

I took a few existing recipes that were similar for a baseline then tailored them to our tastes adding, subtracting, and adjusting until I arrived at this concoction. Be adventurous and do the same!