Go Back

Taco Seasoning with Ancho Chile and Coriander

A balanced homemade spice blend of ancho chile, cumin, smoked paprika, garlic, onion, oregano, coriander, and cayenne. Makes 6 tablespoons enough for three batches.
Print Recipe
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Servings: 12 ½ tablespoon per serving
Course: Condiment, Seasoning
Cuisine: Mexican
Calories: 11
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons pure ancho chile powder
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 teaspoon dried oregano crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cayenne pepper

Equipment

  • Fine-mesh sieve
  • Small whisk
  • Clean airtight glass jar (4 oz)

Method
 

  1. Sift the ancho, cumin, paprika, garlic powder, onion powder, coriander, black pepper, and cayenne through a fine-mesh sieve into a wide bowl. Discard any hard or discolored pieces.
  2. Scatter the crushed oregano and salt over the sifted powders. Whisk for 45 seconds, scraping the edges twice, until no pale or dark streaks remain.
  3. Transfer the blend into a clean, completely dry glass jar. Seal it and label with the date, ingredients, and usage ratio (2 tablespoons per 450 g filling).
  4. To use: Brown or warm the filling first, then stir in 2 tablespoons of the blend over medium heat for 30 seconds. Add liquid sooner if the pan dries or the garlic smells sharp.
  5. Add ⅓ cup water or stock and simmer for 3–5 minutes. Taste and adjust salt, cayenne, or lime before serving.

Notes

  • Store in an airtight jar in a cool, dry, dark cabinet for up to 6 months. Always use a dry spoon and never measure over a steaming pan — moisture causes clumping.
  • Use 2 tablespoons per 450 g (1 lb) ground meat or 3 cups cooked beans. For roasted vegetables, mix 2 tablespoons blend with 2 tablespoons oil and toss with about 6 cups chopped vegetables before roasting.
  • For a milder blend, replace the cayenne with sweet paprika. For a salt-free version, omit the salt and season the finished filling instead.