Trail Taco Seasoning
Nine spices in one bag. Turns any bland pot of camp food into dinner.
- calories
- 15
- weight
- 0.3 oz
- cal / oz
- 60
- protein
- 1 g
- serves
- 8, scales
- prep
- 2 min
- cook
- 0 min
- total time
- 2 min
- water
- none
- cost
- $
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- No cook
- Canister stove
- Alcohol / Esbit
- Campfire coals
- Backpacking
- Car camping
- Thru-hike
- Bikepacking
- Basecamp
- Canoe / raft
- Winter / snow
- Vegetarian
- Vegan
- Gluten free
- Dairy free
- Nut free
- Eat in the bag
- Pre-mix at home
- Shelf stable
- Dump and stir
Ingredients
| Chili powder | 2 tbsp | the bulk of the blend |
|---|---|---|
| Ground cumin | 1 tbsp | |
| Paprika | 2 tsp | |
| Garlic powder | 1 tsp | powder, not granulated, so it dissolves |
| Onion powder | 1 tsp | |
| Dried oregano | 1 tsp | crush it between your fingers as it goes in |
| Salt | 1 tsp | |
| Black pepper | 1/2 tsp | |
| Red pepper flakes | 1/4 tsp | scale to taste |
Method
- At home, measure everything into a jar and shake until the color is even. Roughly 1/2 cup total.
- Split it into 1 tbsp portions in small bags, or carry the whole batch in one screw-top vial.
- In camp, stir 1 tbsp into whatever is in the pot: instant refried bean flakes, couscous, ramen, a foil pouch of chicken.
- Add the spice after the water is absorbed, not before. Dry heat scorches chili powder in seconds.
- If the food tastes flat, it needs salt, not more blend. Taste before you double up.
Store-bought taco packets are mostly salt, anticaking agents, and sugar, and they cost more per ounce than the spices inside them. Mixing your own takes two minutes at the kitchen counter and gives you a blend you can carry in a lip-balm-sized vial. Chili powder does the heavy lifting; cumin adds the earthy bottom note; paprika is there for color and body more than heat.
On the trail this earns its weight because it rescues cheap staples. Instant beans, couscous, and rice all cook fine and taste like nothing. A tablespoon of this turns a pot of them into a meal you will actually finish, which matters more than it sounds when you are 2,000 calories short. Add it off the heat or at the end of the boil, since chili powder burns fast and burnt chili powder is bitter all the way through.
Packing
One 1 oz screw-top vial holds the whole batch and weighs almost nothing. Single-serving bags are cleaner on a long trip because nothing gets damp from an open lid.
Variations
- Add 1 tsp cornstarch or masa per tablespoon if you want it to thicken a watery pot.
- Drop the red pepper flakes entirely for a mild version, then carry hot sauce packets separately.
- Half the salt if you are pairing it with ramen seasoning or bouillon.
https://dontwastethecrumbs.com/homemade-taco-seasoning-recipe