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Homemade taco seasoning in a glass jar with a wooden spoon, tacos in the background

Old El Paso Taco Seasoning (Homemade Copycat)

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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 9 Tbsp (3 packets — seasons 3 lb of meat, 12 servings)
Course: Condiment
Cuisine: Mexican, Tex-Mex
Calories: 25
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Tbsp chili powder mild American-style blend — NOT pure ground chile
  • 1 1/2 Tbsp ground cumin
  • 1 Tbsp smoked paprika
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp fine sea salt
  • 1 tsp ground black pepper
  • 1 Tbsp cornstarch optional
  • 1/2 tsp cayenne pepper optional

Equipment

  • Small bowl
  • Whisk or a glass jar with a tight lid — the jar is the mixing bowl and the storage
  • Measuring spoons

Method
 

  1. Add all 10 ingredients to a small bowl and whisk until one even reddish-brown colour, pressing out any lumps with the back of the spoon — or put everything in a jar and shake it.
  2. Label the jar with the date and store cool, dark and dry for up to 6 months.
How to use
  1. To use on taco meat: brown 1 lb meat, drain, scatter 3 Tbsp of the blend over the meat in the dry pan and cook 60 seconds (the bloom), add ⅔ cup water, simmer 3–4 min until the sauce thickens and clings.
  2. Chicken strips/shrimp: 1½–2 Tbsp + 1 Tbsp oil, no water.
  3. Beans (1 can): 1–2 Tbsp + ¼ cup water.
  4. Taco dip: 1–2 tsp per cup of sour cream.

Notes

Use a mild American-style chili powder  — pure ground chile is much stronger, use less.
Use a dry spoon — never shake the jar over a steaming pan, or moisture makes it clump.
Bloom 60 seconds in the dry pan for taco meat  — heat wakes up the chili powder and cumin.
Check spice freshness by smell — faint chili powder or cumin means replace them.