Taco Seasoning mix adds the perfect flavor to beef, chicken or turkey.
- 1 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon Jake's Southwestern Hickory Dry Rub
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Directions for Taco Seasoning Mix
In a bowl, mix together chili powder, Jake's Southwestern Hickory Dry Rub garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Making Tacos At Home
We believe one of the easiest and self fulfilling ways to eat is to think of making your own seasoning with the materials and spices you have at your own home. Over the years we learned just how many people eat tacos and even if they don't admit it they've had some form of taco or wrap with similar ingredients. The spices inside might not be the same but the meats and the vegetables all tend to be the same. And after spending time looking at all the store level packets with spices I figured out that even though their recipes were good I really didn't want the intake of Maltodextrin and artificial sugars. I wanted something more wholesome and natural and that kept well when stored. I wanted a homemade recipe for my taco sauce. Even though I don't eat tacos everyday I thought why not just make something I can use when and if I ever want tacos. So I started blending different seasonings together to get to the taste and spices I thought I would need. I began with ranch seasoning, and Greek seasoning, and Fajita seasoning, and even barbecue seasoning, but I couldn't get to the taste I wanted until I managed to lock in on just the right amount of spices and salts.
While tacos may not be a staple for us. We like to eat them made traditionally with steak and pulled chicken. Sometimes we try other meats like pork for carnitas or al carbon style tacos. These are essentially our version of street tacos without the vendor and the cart. Some of the easiest tacos I've ever made was when I used leftover meats the next day for making tacos. One night we made flank steak tacos and three nights later we made chicken fajita tacos. We did try lamb tacos and I'll have to admit NO this was probably the only taco type I would not make again. The tacos were somewhat gamey is taste and did not hold up well even though the meat was steak like. Could be that my grilling process was off but overall I will not be making lamb tacos again.
As for the recipe above I've put this together with much effort from my friends and team. I would blend some seasonings hand them out to the team for testing then come back and evaluate the results. After about 8 or 10 versions we finally settled on a recipe mix I really liked. I like the fact that this recipe uses a portion of my Southwestern Hickory Dry Rub. The seasoning is fresh and spicy and when blended together with the other ingredients steps up the flavor to a whole new level. I also love the way the meat looks after it has been seasoned. The meat has a nice reddish tint with hints of oil, black pepper, onion and chili powder.
The flavors are phenomenal and deliver a mouthwatering flavor. Try this recipe and make it your own today.
This product was added to our catalog on Wednesday 20 September, 2017.