Making taco seasoning from scratch guarantees a fresher flavor than store-bought mixes—one that you can adjust to your tastes.
While I’m not dedicated to Taco Tuesday on a weekly basis, every now and then, a homemade taco hits the spot, especially when I need a substantial meal in a pinch. It was a move my mom used to make from time to time, throwing a packet of taco seasoning into some ground beef and serving it with fixings like hard and soft taco shells, diced tomato, lettuce, sour cream, cilantro, avocado, and shredded cheese.
The popularity of Mexican tacos increased in the 19th century, and northern Mexico specifically was known for its beef. And while soft-shell tacos made with fresh tortillas are more the norm in Mexico, hard-shell tacos made from fried tortillas exist there too: Tacos dorados, taquitos, and flautas are just a few examples., the marriage of beef and crispy tortillas to create the American taco was partly a consequence of the invention of chili powder, a store-bought item not found in Mexico.
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