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EveryMasala

Rubs and barbecue

Taco seasoning

A US pantry mix of chilli, cumin, garlic, onion and oregano for seasoned mince.

Taco seasoning is an American packaged blend, used for ground beef and chicken in hard shell and soft tacos. It borrows from Mexican and Tex-Mex cooking, though in Mexico tacos are usually seasoned in different ways, with salsas and marinades.

What goes in

Chili powder: 25%25%Cumin: 19%19%Paprika: 13%13%Garlic powder: 13%13%Onion powder: 13%13%Oregano: 6%Salt: 13%13%16parts

Parts by volume of the whole spice. The ring shows each part's share.

Made step by step

Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.

  1. Step 1: Blend Measure all the powders into a bowl.
  2. Step 2: Grind Crumble the oregano into the bowl.
  3. Step 3: Blend Mix well and sift.
  4. Step 4: Bloom Brown the meat, drain off excess fat, then add a spoonful of mix.
  5. Step 5: Infuse Add a little water and simmer until thick.
  6. Step 6: Store Store the dry blend in a jar.
  7. Chili powder: 25%25%Cumin: 19%19%Paprika: 13%13%Garlic powder: 13%13%Onion powder: 13%13%Oregano: 6%Salt: 13%13%
    Finished Taco seasoning, by share.

Make-up

Chilli powder, cumin, paprika, garlic and onion powder, oregano and salt, sometimes with cornstarch as thickener. Home blends allow control of salt.

Use

A spoonful is cooked with the meat and a splash of water until it clings. It is also stirred into beans and rice and sprinkled over roasted vegetables.

Where it is used

TacosBurritosNachosRoast vegetables

The spices in it

CuminEarthy.PaprikaColour.Chili pepperThe pungent berry of the Capsicum plant, used to add heat to dishes worldwide.

Also part of it, and being written: Oregano (Herb.).

More on EveryMasala

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Sources and further reading

About this page

Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

The weekly digest

Every Monday: seven spices you may not know, what is cooking this week, and one blend explained step by step.