I don’t like
to store little packets of seasoning I might not use again soon, so I use this
mix for taco seasoning. It’s from the
great cookbook, Make a Mix.
Taco Seasoning Mix
2
Teaspoons Instant Minced Onion
1
Teaspoon Salt
1
Teaspoon Chili Powder
½ Teaspoon
Cornstarch
½ Teaspoon
Crushed Dried Red Pepper
½ Teaspoon
Instant Minced Garlic
¼ Teaspoon
Dried Oregano
½ Teaspoon
Ground Cumin
Combine all
ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6 inch square of
aluminum foil and fold to make airtight.
Label with
date and contents. Store in a cool, dry
place; use within 6 months.
Makes one
package or about 2 tablespoons.
"Make a Mix "
Yield: "1 Package"
Per Serving:
18 Calories; 1g Fat (28.7% calories from fat); 1g Protein; 3g Carbohydrate; 1g
Dietary Fiber; 0mg Cholesterol; 2159mg Sodium.
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat.
Thanks for putting this recipe up.......a great gluten-free alternative to the supermarket packet mixes.
ReplyDeleteI'm curious about something......why is there cornstarch in this? I've only used that as a thickener - what would it do for taco seasoning? Thanks!
ReplyDeleteI opened lemon pepper yesterday and it was so clumped together I had to loosen it up with a fork...I suspect the cornstarch is to keep your taco seasoning from getting clumpy in storage. If you are using the seasoning right away as I usually do, you wouldn't need it.
DeleteIf not your tacos will be runny. It creates a thicker sauce on your taco meat.
DeleteThat makes sense - thanks! I will probably make a bigger batch of this, so I will use the cornstarch to keep it un-clumped.
ReplyDeleteThat would be my take on the cornstarch also. Most of the commerical packets call for a cup of water and the cornstarch is used as a thickner.
ReplyDelete