Mexican Spice Recipes
MEXICAN SEASONING MIX
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!
Provided by Artandkitchen
Categories Mexican
Time 10m
Yield 1 small box
Number Of Ingredients 11
Steps:
- Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight container.
MEXICAN SPICE BLEND
Make and share this Mexican Spice Blend recipe from Food.com.
Provided by amandabliedung
Categories Low Cholesterol
Time 5m
Yield 1/3 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- mix all together.
Nutrition Facts : Calories 21.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 0.1, Sodium 665.2, Carbohydrate 4.5, Fiber 0.8, Sugar 1.4, Protein 0.4
More about "mexican spice recipes"
12 BEST MEXICAN SPICES FOR THAT EXTRA ZING OF FLAVOUR
From mexicancandy.org
Estimated Reading Time 7 mins
- Allspice. The name allspice is apt to this spice as it tastes similar to cinnamon, nutmeg, pepper, and a little like cloves. But it is not made with any of these, though the name sounds like a mixture of spices.
- Ancho Powder. Mexican cuisine has several types of chile powders, and ancho powder is one of them. It is widely used due to its moderate spiciness. Fun fact, ancho means wide in Spanish.
- Anise. Anise is not star-anise, though the names are somewhat similar. They belong to different plant families. Anise and fennel are from the same family and are related closely in terms of flavor.
- Coriander. Cilantro is a common ingredient in Mexican food and is also called Mexican parsley. You may wonder why we’re talking about cilantro instead of coriander.
- Cumin. Cumin is grown all over the world and is a classic spice in Mexican cuisine. No spice can replace it satisfactorily. Cumin tastes slightly bitter and has a strong toasty flavor.
- Epazote. Epazote is also called Mexican tea or wormseed and it belongs to the family Amaranthaceae. Previously, epazote was unknown to many, but it is slowly getting the limelight it deserves.
- Garlic. Garlic, also called ajo in Spanish, is a basic ingredient in every Mexican savory dish. Garlic chunks are used as a topping to salsas and stews.
- Hoja Santa. Commonly known as Mexican pepper leaf, hoja santa is an aromatic herb with a plethora of flavors. It smells familiar to licorice, mint, nutmeg, black pepper, and anise.
- Mexican Oregano. Mexican oregano (Lippa graveolens) is from the family Verbenaceae and is unrelated to traditional oregano. Its flavor is similar to Mediterranean oregano united with lemon and licorice.
- Onion Powder. Onion powder is made by finely grounded dry onions. The onions are dehydrated or lyophilized to remove excess moisture. Onion powder is used instead of fresh onion, but the powder is 10 times more powerful than a fresh onion.
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Yes, yes, and lots! Tajín combines two of Mexican cuisine's signature flavors: chili spice and citrus. And it's become so popular over its 35-plus years that The New York Times said that, rather than simply being a …
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The best way to store this Mexican spice blend is to put it in a glass spice jar or small plastic food containers. Store the spice mix in a dry and dark place like a kitchen cabinet or pantry. Do not store this spice blend near a heat source like …
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