Making your own spice mixes is a great way to save money – and avoid the additives and fillers in many store-bought spice blends and packet mixes. And it doesn’t require a load of fancy ingredients, either. My spice collection is literally 20 jars and that’s it. With those I can create a variety of different blends for a whole range of different cuisines. Just like this Mexican Spice Mix, which is an absolute staple in our house.
Whereas once upon a time I would have bought a sachet of flavour mix for tacos, another for chilli con carne and another for fajitas, now I simply use this trusty blend for all of the Mexican style dishes my family loves.
It’s so easy to make a big batch of this to keep in the pantry – refilling our jar is usually a job for one of the kids. And to use it, you simply add a tablespoon or two (to taste) to toast in the pan after you’ve softened some onions and browned whatever meat (or beans) you’re using in your meal – such as my Quick & Easy Bean Nachos – before adding tomatoes, stock or other ingredients. It’s also fabulous sprinkled on chicken breasts or steak before cooking so that you can use them in salads or wraps for lunches or on crispy corn tortillas as tostadas.
MEXICAN SPICE MIX
- 2 tsp sea salt
- 1 tsp rapadura sugar (or white sugar)
- 3 tsp paprika
- 3 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground chilli (optional for kids)
- 1 tsp oregano
- 1 tsp ground black pepper
- 1 tsp dried onion powder
- 1 tsp dried garlic powder
- Add all the ingredients to a jar and shake to mix.
- Double or triple the quantity to keep a jar on the pantry ready for all your favourite Mexican meals.
- I keep this blend fairly mild for the kids, with only a little chilli. We adults tend to add jalapeños, chilli flakes or Tabasco sauce to the finished dish at the table for an extra kick.