Have you ever seen that aisle in the grocery where they have all those “McCormick” mixes? For meatloaf and spaghetti sauce? And God knows what else. I look the other way.
I know they want to lure me with convenience. But I hold out for taste.
I have purchased a boat load of “taco seasoning” packets. Back in the day when a taco was a strange new food that you bought at a joint called “Taco Bell” and when all the fixings for a taco was in a box. “just add ground beef!”
Anyway, the packets are full of salt, and the usual array of non-pronounceable and awful sounding “ingredients” that have hyphens and big capital letters to sound important.
I’ll stick to real spices and herbs, thank you very much.
Here is my seasoning for all things Mexican, Tex-Mex and ribby. Oh just about anything that can be cooked. Throw a bit in your mac and cheese some time.
- 1 TBSP chili powder
- 1/2 tsp chipotle powder
- 1/2 tsp coriander
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder or granulated (no salt)
- 1 tsp onion powder or granulated (no salt)
- 1 tsp salt
- 1 tsp pepper
- Mix all together and store in a air tight container out of the sunlight.
- Forms of the herbs or spices that come as seeds should be ground in either a mortar and pestle or a spice grinder.
- Multiply the above by a factor of 10 and you will have it handy for a couple of months!