Measure all the ingredients keeping whole spices separated from ground spices and herbs.
Using a dry skillet heat cumin seed, coriander seed and black peppercorns shaking skillet often. Heat over medium high until fragrant. Do Not Burn Spices. Remove from heat immediately.
Place toasted whole spices in mortar and pestle.
Grind the toasted spices in mortar and pestle until almost fine texture.
Add the remaining spices and herbs to ground toasted spices, mixing with mortar and pestle until combined.
Finally adding to taco seasoning masa flour mixing in mortar and pestle.
Mixing the all the ingredients in mortar and pestle until all is combined.
Make a label with date for extra taco seasoning mixture.
Use 2 -3 tbsp of Taco Seasoning for every pound of meat. When making taco meat, brown meat first in skillet. Drain excess fat off, then add taco seasoning with 1/2 cup of water. Continue cooking until meat thickens this should be about 2 minutes.