Sunday, July 16, 2006

Mexican Seasoning

I got tired of opening several containers (and then closing several containers) to season Mexican food the way I like it. So I bought all the seasonings, whisked them in a bowl, and poured them into a large parmesan cheese shaker I bought at the dollar store. Doesn't matter how much you make, just use equal parts (one jar, or a half-jar) of each of the following:

one part coriander
one part cumin
one part chili powder
1/2 parts garlic powder
one part onion powder
1/4 to 1/2 part cayenne pepper (depending on how hot you want it) OR
1/4 part hot chili mix plus smoked paprika

Now I just liberally dust whatever I want to have that Latino flavah, and add salt. Done!

4 comments:

  1. [...] the chicken kebabs and the mexican seasoning I like to use? I used the leftovers in a cold green salad. I made my own dressing with a little [...]

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  2. [...] used some buttermilk, some ranch and mexican seasoning , and some lowfat mayo, salt, and sugar. It too quite a bit of sugar to taste the way I wanted it, [...]

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  3. [...] Black Bean Hotcakes: 1 can black beans, rinsed and drained 1/2 red onion, diced fine 2 cloves garlic, diced fine 2 Tblesp. cilantro, cleaned and diced fine 1/2 jalapeño diced very fine 2 cups all-purpose flour, stirred with a whisk or sifted before measuring 2 1/2 teaspoons baking powder 1 egg 1 1/2 cups milk good shake (2 teaspoons or so) salt liberal dusting of mexican seasoning [...]

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  4. [...] chicken breasts, either frozen or fresh a liberal dusting of mexican seasoning (scroll down that page) 1/2 jar of jelly, any kind (low sugar is okay, but not sugar-free) 1/2 jar [...]

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