Keto Taco Seasoning
A nine-spice taco seasoning with no cornstarch, maltodextrin or added sugar. Makes about 3/4 cup, which is twelve tablespoons - enough for six pounds of meat at 2g net carbs a tablespoon.
Prep Time 5 minutes mins
Total Time 5 minutes mins
Servings 12 tablespoons
Calories 20 kcal
- 1/4 cup chili powder see the recipe notes if your chili powder is pure ground chili
- 2 tbsp ground cumin
- 2 tbsp smoked paprika sweet paprika works, with less depth
- 1 tbsp garlic powder powder rather than granules
- 1 tbsp onion powder
- 2 tsp dried oregano Mexican oregano if you can find it
- 2 tsp fine sea salt leave out for a low-sodium blend
- 1 tsp black pepper freshly ground
- 1/2 tsp cayenne pepper adjust to taste
Measure every spice into a medium bowl.
Whisk for a full thirty seconds, until the color is completely uniform and no pale streaks remain. Streaks are pockets of salt and cayenne, and an unevenly mixed batch will be far saltier at the start of the jar than at the end.
Funnel into a clean, dry jar and seal. A damp jar will clump the whole batch within a week.
Label with the date and store away from heat and light. Use two tablespoons per pound of ground meat.
Chili powder outside the US. American "chili powder" is a blend — ground chilies with cumin, oregano and garlic already in it. If your jar contains nothing but ground chili, start with half the quantity: it will be much hotter, and this recipe adds the cumin, oregano and garlic separately anyway.
Thickening without cornstarch. Shop-bought packets thicken the pan sauce with starch. Instead, add a splash of water or stock and simmer it down until it clings, or whisk in 1/8 teaspoon of xanthan gum and let it stand a minute.
Sodium. Almost all of the 395mg a tablespoon comes from the two teaspoons of salt. Leave it out and season the dish directly for a nearly sodium-free blend.
Storage. Six months at full strength in a sealed jar kept out of the light. Safe far longer, but ground spices fade.