My super secret taco seasoning recipe...

I have a taco seasoning recipe that people actually beg for. I have given it to only five people ever. I tinkered with my grandmother's favorite seasonings and perfected the ratio and then some years later added two specific items to give it depth. It took the better part of a decade to perfect the recipe and I was loathe to part with it. It is my recipe and if people want my tacos then they have to come to my house. The only exception I make is that every other year I make three dry quarts of it and pack into pint jars for Christmas gifts, and I always receive rave reviews and more than a few requests for copies of the recipe. Still, I never share it. I have never even revealed it on the blog, until today.

Why?

Well, the friend of a friend really wants it and has been asking for it. My friend asked if she could just share it and I realized that I have the wrong attitude about this recipe. It is the best recipe for tacos you will ever have. It is perfect and do I not say that without awareness of the gravity of the statement. This is the best recipe I have ever developed and I am giving it away. If really the reason that I blog is because I love cooking and eating and sharing food and if I really want others to eat well, I am not going to hold back my best recipe. Take and be kind to it but know this: if you break its heart, I will wait for you in a parking garage with a tire iron. That said, here goes:

Hot Mama Taco Seasoning 

1/2 cup dried minced onion (I use homemade Mexican sweet onion)
1/2 cup salt (good quality)
1/2 cup corn starch (Bob's Red Mill, or substitute arrowroot powder)
3Tb ground chipotle peppers (not chili powder!)
4 tsp red pepper flakes (optional, omit if you do not want it too spicy)
1/3 cup ground cumin seed
3Tb cocoa (use a good quality)
4tsp ground black pepper
4tsp cinnamon
3Tb dried oregano (preferably Mexican, Italian is okay)
1/3C granulated garlic (not garlic salt, just the garlic) 

Combine all ingredients in a two quart bowl with a fork and blend until smooth. Add one to two tablespoons per pound of  browned meat as well as two to four tablespoons of broth or water or even cream to make a thick gravy for the meat with with come together as you heat it. Is it really spicy? Depends on who you ask. Start with less and add more if you feel comfortable with it. If you mix this with sour cream, it makes a great dip. If you mix it with mayo, it makes a great sandwich spread. It is also great when sprinkled on beef or pork roasts and cooked with a 1/2 or so of beer in a crockery cooker. It is just great all around.

Like I said, be good to it. You have been warned!

Linking up to Fat Tuesday!