With Cinco de Mayo fast approaching, I thought i’d share with you the recipe of the Mexican Seasoning Blend I have been using for over a year.
We all know that it is easy to pick up a taco seasoning packet at the store and throw a quick dinner together. Those packets however, may contain some iffy ingredients. To avoid those iffy ingredients, purchase your spices separately. Be sure to get organic options and make your own batch of Mexican Seasoning Blend.
It will take you about 5 minutes to make a large batch that will last you a while. I use it at least once a week and a batch will last me for 4-6 months.
This is a very versatile mix! I have used it for tacos, chicken breast, and pork shoulder. It works perfectly with each one.
For tacos, just add 2 tablespoons (2 tablespoons per pound of meat), to the cooked ground meat of your choice; beef, chicken, turkey or pork.
Before leaving the house in the morning, generously sprinkle chicken breasts with the seasoning and place in a zip-loc bag then refrigerate until you return home. I work a full day, so my meat marinates for at least 8 hours. This chicken is perfect for the grill or grill pan. It is also perfect for a salad or chicken tacos.
Grab a pork shoulder at your local store (Approximately 3 lbs). Generously rub it with the seasoning, lightly sear it on all sides in olive oil, place in the dish of a slow cooker and refrigerate overnight. In the morning, remove from the refrigerator, pour 12 oz of chicken broth over the pork, cover, and start cooking it on low for 8-10 hours. It will be falling apart by dinner time. Serve as tacos, over rice, on a salad… Whatever your heart desires.
Mexican Seasoning Blend
- 2 1/2 tablespoons chili powder
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon coriander
- 3/4 teaspoon cayenne
- 2 teaspoons cumin
- 2 teaspoons black pepper
Mix all of the above organic spices together and place in a storage container. Keep in your spice cabinet and use generously as needed!
Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com