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Aug 30, 2012 03:32 PM

Homemade taco seasoning

I have recently started mixing up my own blend of taco seasoning instead of the packets which is not only 1) better tasting but 2) excludes the inclusion of random ingredients the purpose of which I can't seem to determine. However, I was wondering if anyone still adds cornstarch to the mix or would a good long simmer have the same effect. I ask because I have a relatively low carb/minimal starch diet and so would like to avoid it but was just wondering if it has that much of an impact. Thanks in advance.

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  1. Well, you didn't ask but here's what I use for taco seasoning:
    7 tsp paprika
    5 tsp onion powder
    5 tsp cumin
    3 tsp garlic powder
    3 tsp oregano
    2 tsp cornstarch
    2 tsp sea salt
    2 tsp cayenne
    0.5 tsp black pepper
    0.5 tsp red pepper flakes
    (Use 2-3 Tbsp of above mixture per lb of ground beef)

    If you don't want to include the cornstarch, I think it could merely be omitted. Or perhaps use some xanthan (or other) gum as a thickener.

    2 Replies
    1. re: drongo

      drongo, how many teaspoons or tablespoons of the dry taco seasoning do you add per pound of ground meat?
      Also, how much water (or other liquid if not water) is added per pound of ground meat after meat is browned / cooked through?


      1. re: jjjrfoodie

        2-3 Tbsp per lb ground beef -- as in parentheses at end of my list of ingredients (which I don't claim to be original... I got them from somewhere!). Also (in addition to spices) per 1 lb ground beef, I use 1/2 cup tomato sauce, 1/2 cup chicken or beef broth, 1 tsp brown sugar, 2 tsp vinegar. Cooked in skillet for about 15 minutes.

    2. The 'America's Test Kitchen' recipe for Beef Tacos is excellent. It does not include corn starch.

      1 Reply
      1. re: beggsy

        Do you have a link? I'm a fan of their recipes but don't currently subscribe.

      2. I can't imagine using cornstarch in taco seasoning. Experiment with a mix of herbs, peppers, and spices that you like and keep stored in your pantry in an air-tight container.

        3 Replies
        1. re: smtucker

          How do you get it to thicken? Just simmer until water evaporated?

          1. Here's the recipe I use, which I'm pretty sure I got from someone here on the Home Cooking board:

            1 small onion, finely chopped
            3 medium cloves garlic, finely chopped
            2 tablespoons chili powder
            1 teaspoon ground cumin
            1 teaspoon ground coriander
            1/2 teaspoon dried oregano
            1/4 teaspoon cayenne pepper
            1 Tbs tomato paste
            1/2 cup low-sodium chicken broth
            1 teaspoon brown sugar
            2 teaspoons cider vinegar
            Salt and pepper to taste

            No cornstarch, but everything simmers down to a nice consistency.

            1 Reply
            1. re: TorontoJo

              That is the ATK recipe (except that they call for a 1/2 cup of tomato sauce instead of the tomato paste), which does look very good to me!

            2. has anyone ever used xanthan gum as a thickener in taco meat?