This is not a sponsored post or endorsement made in coordination with or paid by any of the brands mentioned here—only offering a few suggestions based on things my family and I have tried and enjoyed.
This is an easy Mexican spice blend that uses just five spices from your pantry. You can use it as a topping for elotes as well as for tacos, fajitas, or grilled meats—I like it on chicken or steak.
Toast your spices for maximum flavor—it’s an extra step that brings out their flavor. (Admittedly, I don’t always bother doing this, but here it makes a huge difference.) You can buy spices pre-toasted and ground, such as McCormick’s, or make your own.
One of my favorite places online to buy spices is My Spice Sage. They have a nice assortment of whole spices, spice blends, and other pantry ingredients available in different size containers—from 2 oz bags to small glass jars, larger 8 oz and 16 oz bags, and even larger wholesale sizes. I like their lemon pepper spice blend a lot.
To toast spices, you’ll need a small skillet, whole spices, and a little bit of time and attention. Add the spices to a cold skillet and turn the heat to medium. You’ll want to keep the pan moving so the spices don’t stay in one place for too long and burn. It only takes a couple of minutes for them to toast and during the process, they may start to crackle and pop a little bit, but they shouldn’t blacken or darken considerably—if that happens, they’re burnt and will taste bitter, so it’s best to start over.
An easy Mexican spice blend that uses just five spices from your pantry, good to use on grilled meats, tacos, and more.
- 1 tbsp chili powder
- 1/2 tbsp whole cumin seeds, toasted and ground (or use a pre-toasted and ground spice, such as McCormick's)
- 1/2 tbsp whole coriander seeds, toasted and ground (or use a pre-toasted and ground spice, such as McCormick's)
- 1 tsp ancho chili powder
- 1/4 tsp cayenne pepper
Combine all ingredients into a small bowl, stir until combined. Store in an air-tight container up to 6 months.
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