Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

south-of-the-border essentials: smoky taco dry mix

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I had not intended to post another taco seasoning recipe; however, when I threw this one together, I really liked the smoky heat it gave to my taco meat so, here it is. Mexican was one of the two catering events I did yesterday, and this is the spice mix I used for the taco meat (3 pounds beef, 3 pounds pork). There was not any left at the end of the day. I call that a success. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
method No-Cook or Other

Ingredients For south-of-the-border essentials: smoky taco dry mix

  • PLAN/PURCHASE
  • 1 Tbsp
    ancho chili powder
  • 1 Tbsp
    smoked paprika
  • 2 tsp
    dried oregano
  • 2 tsp
    dehydrated onions, crushed to a powder
  • 2 tsp
    ground cumin
  • 1 tsp
    garlic powder
  • 1 tsp
    coconut sugar
  • 1 tsp
    salt, kosher variety, fine grind
  • 1/4 tsp
    cayenne pepper, or to taste
  • 1/4 tsp
    white pepper, freshly ground

How To Make south-of-the-border essentials: smoky taco dry mix

  • 1
    PREP/PREPARE
  • 2
    You will need a glass jar with a tight-fitting lid to store this seasoning. I find old spice jars serve that purpose quite well. Make sure that you wash them out really good, so that your new spice does not pick up the flavors of the old one.
  • 3
    This recipe will give you enough spice mix to flavor 1 pound of ground beef, turkey, chicken, or pork.
  • 4
    Ancho chili powder not only has a bit of heat; in addition, it has a bit of smoke. So, we are getting our smoky flavor from two sources: The chili powder, and the smoked paprika. In addition, I doubled down on the cumin, subbed the onion powder for crushed dehydrated onions, and used white pepper for some sweet, sweet heat.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Grind the dehydrated onions using a mortar-and-pestle, or spice grinder.
  • 7
    Add all of the spices to a bowl.
  • 8
    Combine the ingredients, and then store in a good jar with a tight-fitting lid. Then store as you would any other dry spices.
  • 9
    MAKING THE TACO MEAT
  • 10
    Take 1-pound of ground beef, chicken, pork, turkey, or any combination thereof, and brown in a skillet with a bit of grapeseed oil, or other non-flavored variety.
  • 11
    Add the taco spices along with 1 cup of beef stock, or water.
  • 12
    Slowly simmer until the liquid is reduced by 60 – 70 percent, about 12 – 15 minutes.
  • 13
    PLATE/PRESENT
  • So yummy
    14
    Serve as you would any yummy taco meat, like on these melted cheese tacos. Enjoy.
  • Stud Muffin
    15
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT