The easiest way to make this is in a mason jar plain and simple. I always use them when I am making rubs and seasonings to get the perfect blend.

First add 1 tablespoon of cumin.

Next is a 3/4 a teaspoon of chili powder well… for sensitive tongues. My littlest is not so big on spicy food so I use this small amount when I make tacos but I can say if you like spicy double this amount to 1 1/2 teaspoons of chili powder it really adds that extra oh so delicious burn. The good kind that shines through the sour cream.

1/4 teaspoon of garlic powder.

1/2 teaspoon of onion powder to add perfect sweetness to the savory.

Then 1/2 teaspoon of paprika. It’s the kinder, gentler pepper powder of the pepper powder world. Growing up my Grandma C would tell us cousins that paprika was magic powder. If she sprinkled it on anything it would make it special and automatically taste good. It worked on them so I add a little of it to recipes just in case. In this one though it’s necessary to balance out the flavors.

Then the pink salt.

Voila.

Add cover and shake until everything is really well mixed. The goal is to get a lot of air in there between the granules for easier blending.

Next, the meat. In my house we prefer beef. This should be made with no less fat than 85/15. If beef is not your preference turkey or tofu make great substitutions. Use the same amount of protein as listed in the recipe below. Make sure, however, if you are using turkey or tofu to crumble it the same way I do but, add two tablespoons of oil in the pan to get a good crust and to ensure it won’t dry out.  I start by preheating the pan to little higher than medium then crumbling in little pieces around the pan.

You can do this with a fork or a spatula but, the bigger chunks you get this way makes the tacos so much better. Takes an extra minute but, so worth it.

Once the beef starts to brown on one side stir every couple minutes to brown all sides. Saute until it looks about this color. Drain some of the fat then sprinkle the seasoning all around the pan. Stir for ! minute.

Measure out 1/2 cup of broth. I like chicken broth for this recipe. Using chicken broth with the beef just adds to the depth of the riches of the flavor. Real unctuousness.

Pour into the broth into the jar the taco mix was in,  recover and shake-a shake-a to get the last little granules out of the corners and set aside.

Next move the beef  to the side and place 1 clove of minced garlic in the middle and let that cook through. It doesn’t take more than a minute or two. Stir it into the meat.

Add a teaspoon of flour. Stir well and let cook for one minute.

Add broth then bring to a boil.

When it starts to boil and look like this give a quick stir and  remove from heat.

Supper is ready.

My house is a soft flour tortilla, shredded cheese, iceberg lettuce, extra tomato and little bit of sour cream. But make it however you so desire. That’s part of the beauty of tacos everyone gets to eat them exactly how they want.

The recipe*

A little over a pound of ground beef 85 or turkey or tofu (your call)
1 tablespoon of cumin
3/4 to 1 1/2 teaspoons of chili powder
1/2 teaspoon of onion powder
1/4 teaspoon garlic powder
1/2 teaspoon of paprika
1/4 teaspoon of salt
One clove of minced garlic
Half a cup of chicken or you’re so desired broth

 

*I buy all my spices in the bulk section and in small amounts. That way I can get the freshest spices in the market.

Thank you

And

Thank you
Happy taco day! Enjoy!