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–+ servings
Mexican Four Chile Spice Blend scooped up with a wooden spoon rests on top of the seasoning in a decorative bowl.

Mexican Spice Blend

Course: Spice Blend
Cuisine: Mexican
Keyword: spice blend, spices
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 19 tablespoons
Author: Marta Rivera
This Mexican Spice Blend is made with four types of chiles and tons of aromatic spices and herbs. It's sure to replace your store-bought version.
Print Recipe

Equipment

  • small whisk
  • airtight jar

Ingredients

  • 2 1/2 tablespoons (45 grams) kosher salt
  • 2 tablespoons (20 grams) chili powder
  • 2 tablespoons (12 grams) ancho chile powder
  • 1 1/2 tablespoons (10 grams) chipotle chile powder
  • 1 1/2 tablespoons (16 grams) granulated garlic powder
  • 1 1/2 tablespoons (10 grams) granulated onion powder
  • 1 1/2 tablespoons (4 grams) dried oregano
  • 1 tablespoon (5 grams) ground coriander
  • 1 tablespoon (5 grams) ground cumin
  • 1/2 tablespoon (4 grams) black pepper
  • 2 teaspoons (6 grams) chile-lime seasoning (Tajín), optional
  • 1 teaspoon (2 grams) cayenne pepper optional
  • 1/2 teaspoon (1 gram) ground cinnamon optional

Instructions

Mix, then Store the Mexican Spice Blend

  • Add the salt, chili powder, ancho chile powder, chipotle chile powder, garlic powder, onion powder, oregano, coriander, cumin, black pepper, chile-lime seasoning, cayenne, and cinnamon to a 2-quart mixing bowl.
    Stir these ingredients together with a small whisk or a spoon until they are evenly mixed.
  • Pour the spice blend into an airtight container, preferably a glass jar.
    Store the jar in a cool, dry place for up to 1 year.
  • Use 1 tablespoon per pound of meat or to season soup (add to taste), vegetables (1 teaspoon per pound), or grains (1 teaspoon per cup).

Notes

Swaps and Substitutions:

  • Decrease the amount of granulated garlic and onion powders to just one tablespoon if desired. 
  • You can substitute the ground coriander for dried cilantro.

Tips and Techniques:

  • Use the freshest spices possible to get the most life out of your homemade spice blend. 
  • You can use just chile powder for this recipe or use chile powder and ancho powder or chipotle powder.
  • If you're not a fan of heat, you can omit the cayenne pepper. 
  • Make sure to use granulated onion and garlic powders, so the spice blend doesn't clump up too much in storage.
  • To avoid a lot of clumping, add a food safe silica gel packet to the jar before sealing it. 
  • Use this Mexican spice blend in any recipe that calls for taco seasoning or fajita seasoning.
  • To make this into taco seasoning:
    1. Mix 1 tablespoon of cornstarch with 2 tablespoons of this Mexican spice blend.
    2. Sprinkle the mixture over your cooked and drained ground meat.
    3. Stir in 1/4 cup of cold water to the pan and bring the liquid up to boil. Cook for 1 minute, stirring, until the sauce thickens.  
  • You can use Mexican spice blend in margaritas, paletas, or as a seasoning on fries or popcorn.

Storage Instructions:

  • Keep the mixed spice blend it in a pantry or a cabinet away from the stove or any heat source.  
  • Store this spice blend for up to six months, after which it begins to lose its potency.
  • You can store and use this Mexican spice blend for up to one year after making it if you've used fresh ingredients. If not, keep it for only 9 months.