Taco Tuesday's with Homemade Taco Seasoning

Growing up, my mom always used to make tacos using the El Paso taco seasoning mix. In fact, it was the first meal I made for my husband Adam (then boyfriend), in his tiny (really gross haha) NYC apartment that he shared with 2 guys. There’s nothing wrong with that mix, but I wanted to make my own. If I want to get supa fancy, I’ll make flour tortillas with a simple recipe- and you can too, by clicking here.

This will make enough for 2 nights of tacos- just store the leftover in an airtight container.

Recipe by Tierney Larson

Ingredients:

4 1/2 tbl chilli powder

1 1/2 tbl ground cumin

2 1/2 tsp sweet paprika

2 tsp onion powder

2 tsp Mexican oregano (or regular if you don’t have it)

1 1/2 tsp coriander

1 1/2 tsp garlic powder

1 tsp brown sugar

1 lb ground beef preferably 80/20

1 tbl tomato paste

2/3 cup of water (or beef stock)

Kosher salt and freshly ground pepper

1 tbl canola oil

Any taco toppings you like! We use sliced jalapeños, quartered cherry tomatoes, sour cream, cojita cheese and cilantro. Maybe you’ll try a wedge of lime? We also wrap store-bought tortillas in a damp paper towel and microwave them on a plate for 30-40 seconds until they’re warm.

Ok so…

Mix all the spices and the brown sugar in a small bowl until combined and then set aside.

In a large skillet over medium-high heat, heat the oil until shimmering. Add the beef and start breaking up with a wooden spoon. Cook until just cooked through and then drain the meat in a strainer. (Or, if you live life on the edge, slowly tilt the pan over the sink while holding the beef back with a spoon). Return meat to the pan and season with a few good pinches of kosher salt and a few grinds of black pepper. Move the meat to the sides of the pan, leaving a space in the middle for the spices to toast for a few seconds. Add a tiny splash of canola oil to the middle and then add 3 tbl of the spice mix (you’ll have enough for the next taco night). Next, add the tomato paste and let it cook with the spices for about 1 minute, stirring frequently.

Stir it all together coating the meat in the spices and tomato paste mixture, and then add the water or stock.

Simmer the liquid for a few minutes until slightly thickened, and then serve on a warm tortilla with whatever you’d like!