Taco Seasoning (General Purpose Tex-Mex Uses)

• 14 cup chili powder (good quality, like Gephardt's)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 14 teaspoon cayenne pepper
• 1 teaspoon Mexican oregano
• 2 teaspoons Hungarian paprika
• 2 tablespoons cumin powder
• 1 tablespoon seasoning salt
• 1 tablespoon ground pepper
• 2 tablespoons dried guajillo chiles (powder form)
• 2 tablespoons dried ancho chile powder
• 1 bay leaf, crumbled

1. In a skillet, smoke the paprika, cumin, guajillo and ancho powders until fragrant.
2. Add to all other ingredients in an airtight container, shake to mix, store in a dry, cool place.
3. * Grinding Chiles - purchase 4 each dried guajillo and ancho chiles.
4. In a skillet, blacken the chiles, then bake in a 350 degree oven for 30 minutes to dry them out.
5. Cut them in small pieces, discarding the stems, seeds and pith.
6. Using a spice or coffee grinder, pulverize the chiles in small batches until they are ground to a powder.

chili powder, garlic, onion powder, cayenne pepper, oregano, paprika, cumin powder, salt, ground pepper, guajillo chiles, chile powder, bay leaf

Taken from www.food.com/recipe/taco-seasoning-general-purpose-tex-mex-uses-473264 (may not work)