Burrito seasoning is a rort; don’t let anyone tell you otherwise!

Mexican_Depositphotos_20058497

I’m a busy career-type who works full time, and I love Mexican food as much as the next person, which I’m assuming is a lot, right? Because I love it a lot -and I recently made a discovery that blew the whole delicious caper right open.

Today I’m here to rescue you from ‘Big Taco’ – i.e. the many companies who want you to believe that you need to buy something that comes in a sachet every time you get a Tex-Mex flavour-craving. The best part? If you have Mexican food often, you can multiply the recipe and save the spice mix in a jar – it’s also cheaper, better for you and allows you to customise the flavour.

Super-easy Burrito or Taco or Fajita Seasoning

 

Ingredients

For those who are willing to chop an onion:

3 tbsp chilli powder (mild is totally fine if you don’t like it hot)

3 tbsp paprika

3 tbsp cumin

2 tbsp garlic powder

2 tsp ground coriander seed

2 tsp oregano or coriander leaf

½-1 tsp cayenne pepper (if you hate spice, leave it out)

Salt, to taste (I use 1-2tsp)

If you don’t chop an onion when you make Mexican:

2 tbsp onion flakes

Method

Add ingredients to bowl. Stir. Use to season all manner of delicious things. This amount should last you a few meals. 

The only thing that’s different about this mix is it doesn’t include the capsicum powder and other fillers that are used to bulk out the ones at the shops. The funny thing about capsicums is that they are readily available in a fresh, easy-to-use form in the fruit and veggie section.

The same genius approach can be applied to Tandoori spices, Pumpkin spice (which is great if you ever like to indulge in a little American baking) and anything else you make regularly. Once the fuss is taken out of cooking from scratch, it gets a lot easier to give up the quick-fixes from the middle aisles of the supermarket!


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