At the last MOPS meeting I attended we made taco seasoning from scratch and bagged it up in a decorative bag. I used mine last night and it was great! The whole family loved it! But of coarse being the crunchy mama I am I thought... "there has to be a way to make your own chilli powder too, I hate the nasty additives in the store bought stuff". With a little research I found out that yes you can make it yourself! Admit it, I know you are all excited to know how to MYO taco seasoning and chilli powder! Aren't you!?
Without further delay here are the recipes! Enjoy!
* T. = tablespoon and t. = teaspoon ;-)
- 6 dried red chilies, mild to medium heat (like ancho)
- 3 dried red chilies, high heat (like cayenne)
- 1 T. good quality ground paprika
- 2 T. cumin seeds, toasted and ground
- 2 T. garlic powder
- 1 T. ground Mexican Oregano
- Sea salt as desired
Heat your oven to 250ºF. Remove stems seeds from chilies. Arrange chilies in single layer on baking sheet and toast for about 5 min. Remover smaller ones before they burn and toast larger ones a little longer, maybe 5 minutes. They all need to be very dry. You can also do this on a BBQ for a nice smoky flavor. Let cool and break into pieces. Pulverize in blender, or grinder, to a powder. Add remaining ingredients and blend until combined. Store in an airtight container.
- Adjust the hot/mild pepper ratio for your taste by substituting equal amounts.
- Salt to taste or leave out, most store bought chilli powder does have salt.
4 T. chilli powder
1 t. garlic powder
1 t. onion powder
1 t. red pepper flakes
1 t. mexican oregano
2 t. paprika
2 T. ground cumin
4 t. sea salt
4 teaspoons pepper
Mix all ingredients and add 3-4 T. to about a pound of meat. This makes a batch good for several uses.
10 "Heap on wood, kindle the fire, consume the flesh, and spice it well, and let the bones be burned." Ezekiel 24:10 KJV
I hope these recipes are a blessing to you, and to anyone you want to share them with. Feel free to link back to my blog if you'd like to share this post!