Even as long-winded as I like to be, I can’t draw this one out…but, I’m gonna try!! I love DIY’ing my own spice blends. Do you remember how I’ve spoken about developing my Middle Eastern Spice Blend? Well, somewhere along my culinary journey, I created this recipe for a Mexican Spice Blend. One thing that I’ve heard time and again from my friends is, “I don’t know which spices go well with others!” For me, blending flavors comes easy, but I see where it can be a culinary stumbling block for many.
I’m big on seasoning my foods. No, I’m not burying my dishes in spices; I just like to enhance an ingredient’s taste by adding a little “oomph!” You picking up what I’m laying down? Sure, there are all sorts of premade spice blends in the grocery store and some of them are quality items. I, however, prefer to make as many things “in house” as possible. It’s just the chef in me. And, also…I’m cheap. But it’s mainly the chef thing.
There’s nothing easier than combining spices and herbs that work well together, keeping the mix on hand, and using it to throw together a meal. I can’t begin to tell you how many times my Mexican Spice blend has come through in a pinch (barrump bump). Days when I can’t possibly adult any longer, I have been known to sprinkle this blend onto a couple of chicken breast and pan fry them to serve atop nachos. Mommin’ ain’t easy, culinary degree or not.
In addition to flavoring poultry, this Mexican spice blend does a number on pork ribs. Y’all, Mexican Spiced baby back ribs with pico de gallo?!?!? WHUTTT!?!?!? There’s only one conclusion to that story and it’s all good. Really, you can use this on so many different things, and the only thing that’s stopping you is…well, you.
Since I use this blend quite a bit, I usually have the ingredients needed to whip it up on hand. Sometimes I may substitute items if I’ve run out, but for the most part all of the ingredients are pretty common to your pantry. If you have an aversion or allergy to an ingredient, by all means, feel free to omit it. And, for the love of all that is holy, make the full batch so that you never run out! Remember? Adulting?!? This Mexican Spice blend will keep in an airtight, dry container for at least 6 months. Therefore I have deemed it “Mom-Approved.” Hear, hear!
DIY Mexican Spice Blend
Yield 1 1/2 cups
Add a little more or less of what you like or dislike. This spice blend will keep for six months in a dry, airtight container.
1/4 cup chili powder
2 tbsp Kosher salt
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp ground cumin
1 tbsp dried oregano
1 tbsp Tajín seasoning
1/2 tbsp ground black pepper
1 tsp crushed red pepper
1/2 tsp ground cinnamon
Mix all of the ingredients in a medium sized bowl.
Pour into a airtight container. Keep in a cool, dry place for up to six months.
Use as desired.
If you prefer a milder, less spicy mix, omit the crushed red pepper. If you like your seasoning on the salty side, add an additional tbsp of salt.
So, come on and let’s make a batch! Pin the recipe and use it on these Carnitas Bowls!