MEXICAN SEASONING RECIPES

Name: Mexican Seasoning Mix
Prep time: 10 min
Total time: 10 min
Yield: 1 small box
Ingredients: 1 teaspoon chili powder (add more if you like); 1 teaspoon garlic powder; 1 teaspoon onion powder (or 2 teaspoons crushed dried fried onions); 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon dried oregano; 2 teaspoons paprika; 1 1/2 teaspoons ground cumin; 1/2 teaspoon sea salt; 1/2 teaspoon black pepper; 1 pinch ground cinnamon; 1 pinch ground cloves

MEXICAN SEASONING MIX RECIPE - FOOD.COM

Mexican Seasoning Mix Recipe - Food.com image

This season mix adds authentic flavor to Mexican dishes .Use for tacos, ground beef, potatoes or BBQ chicken. You can add it to salad dressing too!

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 small box

Number Of Ingredients 11

Ingredients

1 teaspoon chili powder (add more if you like)
1 teaspoon garlic powder
1 teaspoon onion powder (or 2 teaspoons crushed dried fried onions)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 pinch ground cinnamon
1 pinch ground cloves

Steps:

Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.

Nutrition Facts : Calories 57, FatContent 1.8, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 1220, CarbohydrateContent 10.9, FiberContent 4.2, SugarContent 1.2, ProteinContent 2.6

AARON'S MEXICAN DRY ADOBO SEASONING - SKINNYTASTE

Aaron's Mexican Dry Adobo Seasoning - Skinnytaste image

A fusion of Mexican and American spices – a dry rub that combines the flavors of Mexico using dried pasilla and ancho chiles, with spices commonly used in dry rubs across the American South. Make a batch and it will keep for months if stores in an airtight container.

Provided by Gina

Total Time 20 minutes

Yield 24

Number Of Ingredients 10

Ingredients

1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp mustard seeds
1/2 dried pasilla chile (stemmed, seeded, deveinied and torn into small pieces)
1/2 dried ancho chile (stemmed, seeded, deveinied and torn into small pieces)
2 tbsp dried whole Mexican oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1 tbsp sweet Spanish paprika

Steps:

Heat a dry skillet over medium-low heat.
Pour in the cumin, coriander, fennel and mustard seeds along with pieces of the pasilla and ancho chiles.
Toast stirring constantly until aromatic and just begins to smoke, about 3 minutes.
Set aside to cool on a plate.
When room temperature, grind to a fine powder in a spice grinder.
Put the powder in a large bowl and combine with remaining spices; stir well to combine.
Store in an airtight container, for up to one month. Makes about 1/2 cup.

Nutrition Facts : ServingSize 1 teaspoon, Calories 8.5 kcal, CarbohydrateContent 1 g, FatContent 0.5 g, SodiumContent 1 mg, FiberContent 0.5 g

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