Homemade Taco Seasoning

1. Measure herbs and spices for a large batch of taco seasoning to keep in the pantry for when tacos are on the menu. Begin with several tablespoons of chili powder and add smaller amounts of paprika, cumin, onion powder, garlic powder, coriander and oregano to taste, starting with approximately 1 teaspoon of each herb for every 2 tablespoons of chili powder. Add just a pinch of cayenne pepper for a mild mix or more for a spicier blend. Adjust as necessary.

2. Add 1 or 2 teaspoons of sugar or an equivalent amount of artificial sweetener to the herb and seasoning mixture. Stir well to combine thoroughly.

3. Place mixture in a jar with a tight-fitting lid. Store the taco seasoning in a dark pantry or cabinet for up to six months.

Preparing Taco Meat

1. Brown ground beef, chicken or vegetarian protein such as ground tofu or mock meat crumbles in a large skillet. Drain any excess fat. Reduce the heat to low and add 2 or 3 tablespoons of homemade taco seasoning per pound to the meat or protein. Stir well.

2. Add 2 or more tablespoons of tomato paste to the seasoned protein. Mix the tomato paste throughout the meat until it forms a thick and sticky glob.

3. Dilute the meat mixture with 1/2 cup of water or broth at a time, stirring to incorporate, until it reaches the desired texture. Simmer over medium-low heat until heated through and slightly thickened. Add additional seasoning, salt and pepper to taste.

Assembling the Tacos

1. Warm prepared taco shells or tortillas in an oven on low heat while making the meat mixture. Wrap soft tortillas in foil or place in a tortilla warmer to keep them soft. Heat hard taco shells uncovered for maximum crispness.

2. Fill the bottom center of the warmed taco shells or tortillas with the meat or protein mixture immediately before serving.

3. Top the filled tacos with sour cream, cheese, salsa and shredded lettuce. Add fresh chopped cilantro for a fresh Mexican restaurant taste. Add chopped jalapeños to increase heat and flavor.