Mexican Spice Blend (chili powder)
Unlike our Spanish, Latin and Cajun Spice Blends, our Mexican Spice Blend relies on the deep and smoky flavor of ancho chili powder rather than the milder and sweeter paprika used in those other blends. The heavy dose of cumin gives that characteristic aroma and the cayenne gives it the heat that you’d expect from anything connected to Mexico. Be careful. Cayenne chili powders have a heat level that can vary significantly from 20,000 to 100,000 Scoville units. So you might want make your first batch with half the amount of cayenne until you get a feel for just how much heat your variety of cayenne packs.
Ingredients
- 2 tbsp ancho chili powder
- 1 tbsp cumin powder
- 1 tbsp cayenne
- 1 tbsp onion powder
- 1/2 tbsp black pepper
- 1/2 tbsp salt
- 1/2 tsp ground oregano
Instructions
- Thoroughly combine all ground ingredients and store in a tightly sealed container.
Notes
The ingredient quantity and unit of measure assume ground spices and ground dried herbs.
For the best results use whole seeds and pods. Toast them in a dry skillet for about 5 minutes until they start omitting their beautiful aromas. Then grind them in a spice mill. If using seeds or pods increase the volume (tablespoon or teaspoon) by 1/3. So for example if the recipe calls for 1 tbsp of ground sesame, use 1 1/3 tablespoons (1 tbsp plus 1 tsp) of sesame seeds. You can then combine all the seeds and pods and grind them together. Alternatively, grind the spices individually and then measure the ground product according to amount indicated above.
For best results, don’t make large batches of spice blends as the spices begin to lose potency immediately after grinding.
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