My mom got me a spice grinder for Christmas and I just used it to make this mixture. I used about a teaspoon each of cumin seeds, garlic powder, onion powder, oregano (what's in the cabinet always wins, Demi, sorreh), smoky paprika, chile powder, coarse sea salt, and slightly less than a tsp each of red pepper flakes and cayenne. It's amazing, and I know this at the depths of my nasal cavities because smelling freshly ground spices basically amounts to doing lines of them.
Thank you Messicans!
Dems, I'm going to make your double secret extra special custom chile powder next.
I think it's cayenne, paprika, chile powder, cumin, salt, garlic powder, onion powder, sugar. Pretty sure part of the taste is cumin.
Cumin is like, the backbone of this shit and depending on what brand/type you get (there are lots of different "mexican seasoning" packages) it can be up to 50% of the bag. It takes a lot of cumin to actually do something because it's pretty weak in small volumes, but adds up nicely.
I put it in all kinds of stuff because it owns.
I didn't know there was paprika in them, though. Then again, anything I throw that on will eventually have habaneros, or jalapenos if I'm cooking for pussies, and this will obliterate any taste of paprika.
Also, a lot of them have cilantro. Har har har.
__________________ Father Helel, save us from the dark.
Also, how the fuck do you manage mexican dishes without cilantro, liv? Shit, how do you even manage living in Texas? Send me the cool stuff with cilantro that you don't want.
(Hint: "Cool stuff with cilantro" = everything you've ever taken it out of)
__________________ Father Helel, save us from the dark.
Cumin was definitely the dominant flavor, and it was spectacular. I don't do Mexican dishes very often, nor do I live in Texas. In fact, this is the first time I've even eaten anything even remotely Messican in ... I dunno ... six years?
It was a taco salad of sorts, btw. Multigrain tortilla chips, grass-fed beef browned with the delicious spice mix and onions, chiffonaded Romaine hearts, black beans, sharp cheddar, a rustic not-really-guacamole mash of avocado, sauteed onion, lime juice, garlic and hot sauce, some salsa mixed with a little Greek yogurt and lemon juice (I didn't have sour cream), plus just some dollops of salsa by itself, the whole thing topped off with some chopped scallions.
So yeah, not exactly bleeding edge authenticity right there, but I had this bizarre craving descend upon me out of nowhere so I made it happen and it was awesome.
It says "New Mexico" on the package, I'm guessing you don't have that there? It's about 79 cents a package. I think it's ground from those red chiles you buy on a string in New Mexico. I have to go to Mexican groceries to find it.
Do you have 'ethnic' or Messican sections in your grocery stores, or even a special store? Because they usually have that and a bunch of other spices that are cheaper and fresher than the gringo kind. Including Mexican oregano and cumin.
Hey Messicans!
Re: Hey Messicans!
I have a confession to make. I'm not really Metsican. Glad it wasn't gakking awful, liv.
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