taco seasoning blend

If you're learned in the ways of herbs and spices, then you may be taken aback by the use of a nondescript oregano in a clearly Mexican spice blend. Well, I didn't know that there was a difference between the Mediterranean (typically found on store shelves) and Mexican when I developed this blend. But, I like the minty, bitterness of the more ubiquitous Mediterranean variety so I keep it in.

[makes 1 cup or so]

---

the stuff:

• 2 tbsp cumin seeds

• 1 tbsp paprika

• 1 tbsp smoked paprika

• 2 tsp dried oregano

• 2 tsp onion powder

• 1 tsp chipotle powder

• 1 tsp garlic powder

• 1 tsp sugar

the steps:

1. Grind the cumin seeds and oregano in a spice grinder*.

2. Combine the freshly ground cumin and oregano with the rest of the ingredients and mix thoroughly.

3. Use immediately of store in an airtight container in the fridge for about a month**.

the lessons:

• A number of sources will tell you to “toast” or “dry roast” your seeds before grinding. While this does augment the flavor I have not been displeased by skipping this step and saving the time that goes into it.

• If you want to toast your seeds, put them in an un-oiled saute pan over medium-low heat for about 5-10 minutes - shake or stir constantly. Allow to cool thoroughly before grinding.

---

* get yourself a cheap-ass coffee grinder to use for grinding spices and only spices - I use a Mr. Coffee

** let's be honest here, spices will keep for a lot longer than one month, but you will experience diminishing returns on flavor and aroma

---

#spice #taco #cumin #paprika #mexican #tacoseasoningblend