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Yes, I could just buy it, but there is something extremely gratifying about making my own copycat blend of Old El Paso taco seasoning. I use cumin, garlic, smoked paprika, and a range of other spices to create a balanced and authentic blend that comes together in just 3 minutes and enhances many of my homemade Mexican dishes.
Old El Paso taco seasoning is as vital to Mexican food lovers’ pantries as salt. This seasoning does not contain any unique ingredients, but the simple blend changes the flavor profile of so many dishes, like my vegetarian taco soup, for the better. If you enjoy the flavors of certain seasonings but prefer to control the heat, it is time to start making your own spice blends. And I recommend starting with this one.
Store-bought spice blends usually contain fillers, excessive amounts of sodium, and even refined sugars. After trying and loving the easy homemade taco seasoning recipe, I wanted to create one with slightly less heat and more smokiness. These homemade blends may not have long shelf lives like the ones at the store, but in my house, that is not a problem. My first blend was finished within a week. Ha!
As a health coach, I love making my own spice blends, knowing that I am using pure spices and nothing else. It has also baffled me how easy it is to make your own mixes at home, and yet so many of us settle for the convenience of a ready-made packet. And be honest, how often do you check the labels of spices? The fresh spices also provide an unparalleled complex intensity that you could never find on the shelves of a grocery store.
I love this recipe for its absolute simplicity, which I appreciate as a busy mom. I measure each spice carefully, then mix everything thoroughly, and store it properly to help preserve the flavors. It really is that easy.
I was at a friend’s house while she was busy preparing dinner, and she had no more premade taco seasoning left. She was ready to switch up her entire meal. I had a look through her cupboard and realized she had everything she needed to make her own. I quickly whipped up a batch and handed it to her. She looked at me like I had three heads. Ha!
I knew she was skeptical, and is the type of person who sticks with what they know. But I also know that she has not purchased a store-bought blend since. Make a blend for your foodie friends, and give them a hand in taking their meals to the next level.
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🥘 Ingredients
This Old El Paso taco seasoning recipe uses nothing but a specific selection of spices. This is what I use:
Smoked paprika: This adds a rich, smoky, layered flavor that forms the base of the spice blend.
Ground cumin: I add ground cumin for its warm and earthy tone, which is common in so many authentic Mexican dishes.
Chili powder: Chili powder adds a mild heat without being overwhelming.
Garlic powder: This brings a strong savory backbone to the seasoning.
Onion powder: I include onion powder for a subtle sweetness that balances the other spices.
Dried oregano: This contributes a light herbal note.
Salt: I use salt to enhance all the other flavors.
Black pepper: I finish with black pepper for a bit of complexity.
🔪 How To Make
Making this Old El Paso taco seasoning at home is straightforward, but I make sure to follow this process for the best results:
Measure out spices: I measure out each spice and add them all to a mixing bowl.
Combine spices: Then I stir everything together until each spice is well distributed throughout the mix and the blend has a uniform color.
Store properly: I transfer the seasoning to a glass jar with a tight lid and give it one last shake before storing.
Use as needed: I use this spice in all my Mexican dishes for an authentic flavor.
My #1 Secret Tip for this Old El Paso taco seasoning recipe is to use fresh spices. I do not make this blend with spices that have expired or have been stored improperly. The freshness of the spices is important to the flavor.
Other Tips To Keep In Mind:
- Warm briefly: When using the spices in a dish, I like to heat the spices with a bit of oil, either on its own or with the aromatics. This gives the spices a chance to bloom and release their oils.
- Keep it airtight: If possible, I keep my spices in an airtight glass jar to maintain freshness for longer.
- Shake before use: Since there are no preservatives in this blend, some natural clumping may occur over time. I give the spice jar a quick shake before using it to loosen it up.
- Small batches: Even though I use it frequently, I always make smaller batches, rather than making a bulk blend. This keeps the flavors vibrant.
📖 Variations
For this Old El Paso taco seasoning, I keep the variations slight to avoid changing the flavor profile too much. These are 3 that work really well:
Low-sodium blend: For this mix, I reduce the salt by half and add an extra 1/2 teaspoon of cumin. This is great for anyone with high blood pressure.
Spicier version: For a more intense heat, I add 1/4 teaspoon of cayenne pepper. My husband loves this version, and I usually make a separate blend just for him.
Smoky boost: For a seriously intense smoky flavor, I add a teaspoon of smoked paprika. This pronounced flavor does really well in dishes with a lot of moisture.
🍽 Serving Suggestions
This Old El Paso Taco seasoning recipe is responsible for elevating so many of my Mexican dishes. It works particularly well in my 15-minute mushroom walnut taco meat, which I serve with fajita veggies, another favorite copycat recipe. Try this combination for your next taco or burrito night.
A few weeks ago, I made vegetarian fajita bowls for dinner and had just blended up a fresh batch of this Old El Paso taco seasoning. Usually, I do not add meat substitutes to the fajita bowls, but I could not resist adding some seasoned vegan chorizo with a drizzle of vegan taco sauce. Next time, I am going to use it to season my chipotle inspired sofritas.
🧊 Storing And ♨️ Reheating
Storage: This blend is best stored in a cool, dry place in an airtight container. This keeps for up to 6 months when stored correctly.
Freezing: Homemade seasoning is not suitable for freezing as the moisture affects the texture.
Reheating: There is no reheating required, but you may bloom your spices when using them as part of a recipe.
❓Recipe FAQs
I usually start with 2 tablespoons of this copycat seasoning per pound of protein or vegetables, and adjust based on taste. If I am cooking with more liquid, like beans or soup, I may add a bit more to ensure the flavor carries through.
This happens when moisture gets into the container. To avoid this, I always use a dry spoon when scooping from the jar, and never hold it over a steaming pot or pan. Make sure to store the seasoning in a cool, dry place and give it a quick shake before using. If you live in a naturally humid environment, consider storing the jar of seasoning in a container with food-grade silica sachets.
In this particular blend, swapping out the smoked paprika for regular paprika would matter a lot. Regular paprika is made from dried sweet peppers and contributes a mild, slightly sweet pepper flavor and rich red color. Smoked paprika is made from pepper that has been dried over oak wood smoke before grinding. This gives it that distinctive, robust, smoky flavor. In this blend, I am trying to replicate the bold and complex flavor of a specific spice packet. The smoked paprika does a lot in achieving this.
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📋 Recipe Card
Old El Paso Taco Seasoning Recipe
Yes, I could just buy it, but there is something extremely gratifying about making my own copycat blend of Old El Paso taco seasoning. I use cumin, garlic, smoked paprika, and a range of other spices to create a balanced and authentic blend that comes together in just 3 minutes and enhances many of my homemade Mexican dishes.
Servings: 8 tablespoons
Calories: 22kcal
- My #1 Secret Tip for this Old El Paso taco seasoning recipe is to use fresh spices. I do not make this blend with spices that have expired or have been stored improperly. The freshness of the spices is important to the flavor.
- Warm briefly: When using the spices in a dish, I like to heat the spices with a bit of oil, either on its own or with the aromatics. This gives the spices a chance to bloom and release their oils.
- Keep it airtight: If possible, I keep my spices in an airtight glass jar to maintain freshness for longer.
- Shake before use: Since there are no preservatives in this blend, some natural clumping may occur over time. I give the spice jar a quick shake before using it to loosen it up.
- Small batches: Even though I use it frequently, I always make smaller batches, rather than making a bulk blend. This keeps the flavors vibrant.
Serving: 1tablespoon | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Sodium: 591mg | Potassium: 123mg | Fiber: 2g | Sugar: 0.4g