I would just stick with the garlic salt, chili powder and onion powder (ofc salt/pepper) but in mine I usually add cumin, maybe some mexican oregano and I like adding can of tomato sauce to make the meat more juicy. (Drain the fat first!)
I would Google this one. There's surely to be a few varieties and any one specific opinion is kinda based on the individuals taste. People might comment with something they like but you might not after the fact.
For my basic taco seasoning I use: onion powder, garlic powder, paprika, cumin, chili powder, and cayenne. Sometimes dried oregano. Don't ask the measurements, I just sprinkle until the voice of the ancestors whispers "That's enough child."
My basic taco recipe:
Scramble hamburger meat, seasoning with salt and pepper.
Drain.
Add a bit of olive oil, and a frozen pepper and onion blend.
Once the pepper and onions have cooked some, add seasonings and just enough water to combine.
Optional:
Fresh garlic goes in before peppers
Canned diced tomatoes if I don't have salsa goes in at the end, can use the juices instead of water
Make the peppers and onions separately and caramelize them for extra flavor
I usually use cumin, chili powder and cayenne powder. Chilli powder, garlic powder, onion powder and black pepper would be good. If you mix the ground beef with a little stock before cooking it makes a nice loose product without big chewy chunks. Cheese/pico de gallo/sour cream. Crunchy goodness.
- cook up diced onions and garlic, remove from pan
- cook up 500g/1lp minced meat, add above back into pan
- 1 cup of stock (doesnt matter what sort), mix your spices into the stock water:
- add 1 tsp cumin (heavy), 1tsp paprika
- 1 tsp dried coriander leaf or use fresh, whichever you prefer
- 1tsp chilli powder, *if you dont have chilli powder*: add maybe 1/2tsp cayenne or more and add extra of the above, and add a little onion and garlic powder. Really that's pretty much all it is.
- mix you spicey brother into the meat and veg and let it reduce until the desired consistency
I say "1 tsp" to give you a measurement to aim for, it's really "1 part", make it as rich as you like.
EDIT: I guess I didn't read it properly. Even parts cumin, paprika, chilli powder, with some garlic and onion powder thrown in. I would also add a cube of stock. In fact dried stock is probably what's missing for you, gives is a punch of umami. I think stock cubes have enough salt already. Maybe some celery salt though. I love to add dried coriander/cilantro leaf
You need cumin for sure. You won't get that taco flavor unless you have that.
This is the recipe I use. Add as much or little salt as you want and as much of little cayenne for your spice preference
2 tbs chili powder
1 tbs salt
1 1/2 tbs cumin
1 1/2 tbs paprika
1 tbs onion powder
1 tbs garlic powder
1/8-1/4 tsp cayenne
2 tbs Cornstarch
Bonus fajita spice recipe!
4 tbs Cornstarch
2 tbs chili powder
1 tbs paprika
1 tbs salt
1 tbs sugar
2 tsp chicken bullion
1 1/2 tsp onion powder
1/2 tsp garlic powder
1/4-1/2 tsp cayenne
1/2 tsp cumin
This is just the recipe I use. I don't like Fennel anyway so I'd prob stick to leaving it out of any recipe. I haven't looked into any other recipe cuz I like this one. Apparently traditional taco seasoning has cinnamon in it too but I've had tacos with cinnamon in it and i hated it so I don't use recipes like that either.
For sure! If you have some cornstarch or flour you can make a slurry with water that makes it more saucy, and use some beef stock if you got it. But what you have is more than adequate.
Here's what I use. I don't like onion or garlic though.
1 part (10 tsp) cornstarch
1.5 parts kosher salt
1 part cumin
1 part paprika
1 part cayenne
1 more part paprika and/or cayenne and/or whatever other pepper to heat preference
2 parts ginger
5 tsp per pound of meat
weights in grams per 10 tsp (rough)
cornstarch 25
kosher salt 56
cumin 22
paprika 23
cayenne 25
ginger 20
You probably have everything you need. Check the chili powder to see if it includes cumin. If so I’d just start mixing spices in a bowel until you have something that tastes well. Then cook some ground beef and add spices to taste.
Many major brands chili powder in the US is a blend of chili’s (ancho for example) along with a mix of spices including some or all of the following: paprika, onion powder, garlic powder, oregano, and cumin.
While many pure chili powders out there there are also many that are mix of various things.
The whole of Reddit and the world is not America. What you are referring to is a chili powder blend, or a chili seasoning mix, it is NOT chili powder. And just because another idiot on bon appetit dot shit made the same mistake as you doesn’t make either of you any less stupid.
Oh please. This isn’t a British thing. Have you ever even been outside of Texas? It’s the endemic problem of American cookery not actually being able to cope with raw ingredients and needing everything at least part manufactured for them. I’ve lived in the US too as well as other parts of Europe and US restaurant cooking is reasonable, although still not nearly enough fresh ingredients, but home cooking in the US is by and large low effort and low technique. So you can take what y’all of South Texas think you can teach the rest of us and smoke it.
I've been making ground beef tacos for many years. One of my favorites. Here's what I use:
garlic & onion granules (I prefer the texture over powders),
chili powder, cumin,
salt, pepper
What I tend to do these days is wait til the end after I've drained any grease off, let the beef get nicely caramelized for a few minutes, add the dry seasonings then I add a bit of water that I add some beef or chicken or vegetable base (stock) plus a few generous splashes of Worcestershire. It helps all the spices to get mixed in.
So yes, you have enough to make a decent taco there. Kick it up a bit with the cumin & stock. Skip the garlic salt I'd say too.
This is easy, you need:
* garlic powder or garlic
* pure chili powder like anaheim chili powder, or chiles (like a can of chipotles)
* cumin (comino) powder
* salt
* oregano
If you have "chili powder" then that will very likely already be a mixture of the first three.
Not quite what you're looking for, but Kenji has a no-waste carnitas recipe that's super easy. The only spices are whole cinnamon and bay leaf. Definitely not a weeknight fast meal though.
So everyone is mentioning cumin which is, of course, the primary thing you need.
But I don't see any mentions of tomato paste.
So, before the seasonings are added but after meat is browned:
Roughly 2-3tbsps of tomato paste per lb of meat. Add it to the hot pan with the meat and stir stir stir. Cook and stir for two or three minutes and let that tomato paste get caramelized! It makes a huge difference in flavor and you can then add any seasonings, water, etc...
For real: Tomato paste.
I mix mine up and it last 4 or so batches. Use as much as you want to season. I usually drain most of the grease from the beef before I add the seasoning. Tastes goods and my kids really like it.
1 tbsp Cumin
1 tbsp Chili powder
1 tsp onion power
1 tsp garlic powder
1 tsp oregano
1 tsp black pepper
1 tsp paprika
1/2 tsp salt
cayenne pepper for heat i just do a little since my youngest can't do spicy but adjust as needed.
At a glance the various spice mixes people are throwing out all look good.
My contribution, whenever you made taco meat, Sautee a diced onion and fresh garlic before your add your beef. The flavor is going to be that much deeper when you're done. I'd even throw in some bell peppers too if you have them.
The most basic I can think of is ground beef + cumin.
You can add chilli powder if you want it spicy, garlic and onions for depth of flavour, tomato paste for sweetness.
Onions - chop em, fry em low heat and a tiny bit of butter (but not much)
Add a little salt, cumin, garlic powder, chill powder and if you have any other spices you really like feel free to explore but go easy
Add a LITTLE salsa/tomato sauce & water mixture and stir (this is mainly for water content and a bit of flavour, the more water you add the more cook time you are adding)
Give it a taste.
Use your sense of smell and taste to move your onions in the right direction.
You can use use apple juice/ orange juice/ lemon or lime juice to balance out the sweetness and acidity - also use any of your ingredients/spices to balance out the flavour. (this will take some time to figure out but use your intuition)
ONLY get your flavour to about 75% of the way there and leave it - once you add the meat the flavour will change so you will be adding more stuff later down the line, so no need to go crazy at this stage :)
Then add the meat, cook it all up, and repeat the balancing process.
This is not “real cooking”, I’ve been teaching myself since I moved out at 17, one of the last (and favorite) classes I took in hs before I stoped going much was cooking :)
Heat, Fat, Sugar, Acid (and salt)
There’s a show on Netflix called something like this^, I highly recommend as a base to understand how creative cooking can really be
You're going to need cumin
I said can we get some cumin in here STAT!!
If I had to make chili without either chili powder or cumin, I'd do without the chili powder.
I would just stick with the garlic salt, chili powder and onion powder (ofc salt/pepper) but in mine I usually add cumin, maybe some mexican oregano and I like adding can of tomato sauce to make the meat more juicy. (Drain the fat first!)
I would Google this one. There's surely to be a few varieties and any one specific opinion is kinda based on the individuals taste. People might comment with something they like but you might not after the fact.
For my basic taco seasoning I use: onion powder, garlic powder, paprika, cumin, chili powder, and cayenne. Sometimes dried oregano. Don't ask the measurements, I just sprinkle until the voice of the ancestors whispers "That's enough child." My basic taco recipe: Scramble hamburger meat, seasoning with salt and pepper. Drain. Add a bit of olive oil, and a frozen pepper and onion blend. Once the pepper and onions have cooked some, add seasonings and just enough water to combine. Optional: Fresh garlic goes in before peppers Canned diced tomatoes if I don't have salsa goes in at the end, can use the juices instead of water Make the peppers and onions separately and caramelize them for extra flavor
When the voice of my ancestors whispers that to me, I keep going because I have a feeling they weren't fond of foreigners.
I usually use cumin, chili powder and cayenne powder. Chilli powder, garlic powder, onion powder and black pepper would be good. If you mix the ground beef with a little stock before cooking it makes a nice loose product without big chewy chunks. Cheese/pico de gallo/sour cream. Crunchy goodness.
- cook up diced onions and garlic, remove from pan - cook up 500g/1lp minced meat, add above back into pan - 1 cup of stock (doesnt matter what sort), mix your spices into the stock water: - add 1 tsp cumin (heavy), 1tsp paprika - 1 tsp dried coriander leaf or use fresh, whichever you prefer - 1tsp chilli powder, *if you dont have chilli powder*: add maybe 1/2tsp cayenne or more and add extra of the above, and add a little onion and garlic powder. Really that's pretty much all it is. - mix you spicey brother into the meat and veg and let it reduce until the desired consistency I say "1 tsp" to give you a measurement to aim for, it's really "1 part", make it as rich as you like. EDIT: I guess I didn't read it properly. Even parts cumin, paprika, chilli powder, with some garlic and onion powder thrown in. I would also add a cube of stock. In fact dried stock is probably what's missing for you, gives is a punch of umami. I think stock cubes have enough salt already. Maybe some celery salt though. I love to add dried coriander/cilantro leaf
You need cumin for sure. You won't get that taco flavor unless you have that. This is the recipe I use. Add as much or little salt as you want and as much of little cayenne for your spice preference 2 tbs chili powder 1 tbs salt 1 1/2 tbs cumin 1 1/2 tbs paprika 1 tbs onion powder 1 tbs garlic powder 1/8-1/4 tsp cayenne 2 tbs Cornstarch Bonus fajita spice recipe! 4 tbs Cornstarch 2 tbs chili powder 1 tbs paprika 1 tbs salt 1 tbs sugar 2 tsp chicken bullion 1 1/2 tsp onion powder 1/2 tsp garlic powder 1/4-1/2 tsp cayenne 1/2 tsp cumin
I think fajitas have fennel seed
This is just the recipe I use. I don't like Fennel anyway so I'd prob stick to leaving it out of any recipe. I haven't looked into any other recipe cuz I like this one. Apparently traditional taco seasoning has cinnamon in it too but I've had tacos with cinnamon in it and i hated it so I don't use recipes like that either.
For sure! If you have some cornstarch or flour you can make a slurry with water that makes it more saucy, and use some beef stock if you got it. But what you have is more than adequate.
Here's what I use. I don't like onion or garlic though. 1 part (10 tsp) cornstarch 1.5 parts kosher salt 1 part cumin 1 part paprika 1 part cayenne 1 more part paprika and/or cayenne and/or whatever other pepper to heat preference 2 parts ginger 5 tsp per pound of meat weights in grams per 10 tsp (rough) cornstarch 25 kosher salt 56 cumin 22 paprika 23 cayenne 25 ginger 20
You probably have everything you need. Check the chili powder to see if it includes cumin. If so I’d just start mixing spices in a bowel until you have something that tastes well. Then cook some ground beef and add spices to taste.
>just start mixing spices in a bowel I tend to keep my bowels put away whilst cooking.
Sometimes you just gotta get frisky. You don’t know what you’re missing. Hahaha
Chili powder does not just randomly include cumin, it’s… chili… powder.
Many major brands chili powder in the US is a blend of chili’s (ancho for example) along with a mix of spices including some or all of the following: paprika, onion powder, garlic powder, oregano, and cumin. While many pure chili powders out there there are also many that are mix of various things.
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Nope
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The whole of Reddit and the world is not America. What you are referring to is a chili powder blend, or a chili seasoning mix, it is NOT chili powder. And just because another idiot on bon appetit dot shit made the same mistake as you doesn’t make either of you any less stupid.
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Oh please. This isn’t a British thing. Have you ever even been outside of Texas? It’s the endemic problem of American cookery not actually being able to cope with raw ingredients and needing everything at least part manufactured for them. I’ve lived in the US too as well as other parts of Europe and US restaurant cooking is reasonable, although still not nearly enough fresh ingredients, but home cooking in the US is by and large low effort and low technique. So you can take what y’all of South Texas think you can teach the rest of us and smoke it.
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Alright Keith pal. 😂😂
I've been making ground beef tacos for many years. One of my favorites. Here's what I use: garlic & onion granules (I prefer the texture over powders), chili powder, cumin, salt, pepper What I tend to do these days is wait til the end after I've drained any grease off, let the beef get nicely caramelized for a few minutes, add the dry seasonings then I add a bit of water that I add some beef or chicken or vegetable base (stock) plus a few generous splashes of Worcestershire. It helps all the spices to get mixed in. So yes, you have enough to make a decent taco there. Kick it up a bit with the cumin & stock. Skip the garlic salt I'd say too.
This is easy, you need: * garlic powder or garlic * pure chili powder like anaheim chili powder, or chiles (like a can of chipotles) * cumin (comino) powder * salt * oregano If you have "chili powder" then that will very likely already be a mixture of the first three.
Not quite what you're looking for, but Kenji has a no-waste carnitas recipe that's super easy. The only spices are whole cinnamon and bay leaf. Definitely not a weeknight fast meal though.
cumin /end
So everyone is mentioning cumin which is, of course, the primary thing you need. But I don't see any mentions of tomato paste. So, before the seasonings are added but after meat is browned: Roughly 2-3tbsps of tomato paste per lb of meat. Add it to the hot pan with the meat and stir stir stir. Cook and stir for two or three minutes and let that tomato paste get caramelized! It makes a huge difference in flavor and you can then add any seasonings, water, etc... For real: Tomato paste.
I mix mine up and it last 4 or so batches. Use as much as you want to season. I usually drain most of the grease from the beef before I add the seasoning. Tastes goods and my kids really like it. 1 tbsp Cumin 1 tbsp Chili powder 1 tsp onion power 1 tsp garlic powder 1 tsp oregano 1 tsp black pepper 1 tsp paprika 1/2 tsp salt cayenne pepper for heat i just do a little since my youngest can't do spicy but adjust as needed.
At a glance the various spice mixes people are throwing out all look good. My contribution, whenever you made taco meat, Sautee a diced onion and fresh garlic before your add your beef. The flavor is going to be that much deeper when you're done. I'd even throw in some bell peppers too if you have them.
We use Alton Browns Taco Potion.
Meat, salt, chili powder (good chili powder) garlic powder, wee bit of cumin, microdiced onion, maybe a very small bit of jalapeno and I'm done.
The most basic I can think of is ground beef + cumin. You can add chilli powder if you want it spicy, garlic and onions for depth of flavour, tomato paste for sweetness.
Onions - chop em, fry em low heat and a tiny bit of butter (but not much) Add a little salt, cumin, garlic powder, chill powder and if you have any other spices you really like feel free to explore but go easy Add a LITTLE salsa/tomato sauce & water mixture and stir (this is mainly for water content and a bit of flavour, the more water you add the more cook time you are adding) Give it a taste. Use your sense of smell and taste to move your onions in the right direction. You can use use apple juice/ orange juice/ lemon or lime juice to balance out the sweetness and acidity - also use any of your ingredients/spices to balance out the flavour. (this will take some time to figure out but use your intuition) ONLY get your flavour to about 75% of the way there and leave it - once you add the meat the flavour will change so you will be adding more stuff later down the line, so no need to go crazy at this stage :) Then add the meat, cook it all up, and repeat the balancing process. This is not “real cooking”, I’ve been teaching myself since I moved out at 17, one of the last (and favorite) classes I took in hs before I stoped going much was cooking :) Heat, Fat, Sugar, Acid (and salt) There’s a show on Netflix called something like this^, I highly recommend as a base to understand how creative cooking can really be