South Of The Border Essential All Round Spice Mix Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SOUTH-OF-THE-BORDER ESSENTIALS: SMOKY TACO DRY MIX

I had not intended to post another taco seasoning recipe; however, when I threw this one together, I really liked the smoky heat it gave to my taco meat so, here it is. Mexican was one of the two catering events I did yesterday, and this is the spice mix I used for the taco meat (3 pounds beef, 3 pounds pork). There was not any...

Provided by Andy Anderson !

Categories     Seasoning Mixes

Time 10m

Number Of Ingredients 11



South-of-the-Border Essentials: Smoky Taco Dry Mix image

Steps:

  • 1. PREP/PREPARE
  • 2. You will need a glass jar with a tight-fitting lid to store this seasoning. I find old spice jars serve that purpose quite well. Make sure that you wash them out really good, so that your new spice does not pick up the flavors of the old one.
  • 3. This recipe will give you enough spice mix to flavor 1 pound of ground beef, turkey, chicken, or pork.
  • 4. Ancho chili powder not only has a bit of heat; in addition, it has a bit of smoke. So, we are getting our smoky flavor from two sources: The chili powder, and the smoked paprika. In addition, I doubled down on the cumin, subbed the onion powder for crushed dehydrated onions, and used white pepper for some sweet, sweet heat.
  • 5. Gather your ingredients (mise en place).
  • 6. Grind the dehydrated onions using a mortar-and-pestle, or spice grinder.
  • 7. Add all of the spices to a bowl.
  • 8. Combine the ingredients, and then store in a good jar with a tight-fitting lid. Then store as you would any other dry spices.
  • 9. MAKING THE TACO MEAT
  • 10. Take 1-pound of ground beef, chicken, pork, turkey, or any combination thereof, and brown in a skillet with a bit of grapeseed oil, or other non-flavored variety.
  • 11. Add the taco spices along with 1 cup of beef stock, or water.
  • 12. Slowly simmer until the liquid is reduced by 60 - 70 percent, about 12 - 15 minutes.
  • 13. PLATE/PRESENT
  • 14. Serve as you would any yummy taco meat, like on these melted cheese tacos. Enjoy.
  • 15. Keep the faith, and keep cooking.

PLAN/PURCHASE
1 Tbsp ancho chili powder
1 Tbsp smoked paprika
2 tsp dried oregano
2 tsp dehydrated onions, crushed to a powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp coconut sugar
1 tsp salt, kosher variety, fine grind
1/4 tsp cayenne pepper, or to taste
1/4 tsp white pepper, freshly ground

SOUTH-OF-THE-BORDER ESSENTIALS: CHORIZO SPICE MIX

I love freshly made chorizo sausage; however, to make a "traditional" Mexican chorizo takes about 3 days of waiting. When using chorizo as an ingredient in a recipe, this spice mix gives you almost the exact flavor without any waiting time. In addition, you can tweak the ingredients to suit your personal tastes and it...

Provided by Andy Anderson !

Categories     Pork

Time 10m

Number Of Ingredients 15



South-of-the-Border Essentials: Chorizo Spice Mix image

Steps:

  • 1. PREP/PREPARE
  • 2. The proportions listed are enough to flavor 1 pound of pork, beef, or chicken.
  • 3. What is Chorizo? A lot of sausages use the name chorizo, but the most well known (and can be found in well-stocked grocers around the country) are Spanish and Mexican. The Spanish variety uses diced pork and is cured for a long period of time. The Mexican version (the one we are making) uses ground meat and spices and is traditionally ready in about 3 days. This recipe creates awesome chorizo, and can be used right away.
  • 4. Uses for Chorizo • Stirred in with scrambled eggs. • Sautéed up with potatoes and spices to make Mexican hash. • Used to make tacos, enchiladas, and queso dip. • Mixed in with a bowl of red beans and rice. • Add some to ground beef and make a Mexican meatloaf. The possibilities are endless... Have some fun with it.
  • 5. Gather your ingredients (mise en place).
  • 6. Add all of the dry spices together.
  • 7. In a large mixing bowl, combine 1 pound of ground chicken, pork, or beef.
  • 8. Add the ground spices, the baked garlic, and apple-cider vinegar, then mix together. I like to use my hands.
  • 9. PLATE/PRESENT
  • 10. Use immediately with your favorite Mexican recipes or freeze for later use. This is my version of a Mexican meatloaf. Enjoy.
  • 11. Keep the faith, and keep cooking.

PLAN/PURCHASE
THE DRY SPICES
2 Tbsp ancho chili powder
1 1/2 Tbsp paprika, sweet or hot, your choice
2 tsp ground cumin
1 tsp dried oregano, mexican variety
1 tsp dehydrated onions, ground to a powder
1/2 tsp salt, kosher variety, fine grind
1/4 tsp white pepper, freshly ground
1 pinch cloves, ground variety
1 pinch cayenne pepper
ADDITIONAL ITEMS
1 lb ground beef, pork, or chicken
2 clove baked garlic, smashed
1/4 c apple-cider vinegar

ALL-AROUND SEASONING MIX

I always keep this all-purpose seasoning mixture on hand. It's good on anything, especially grilled pork, chicken and vegetables. We've developed a taste for heat, and this does supply some. -Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Time 10m

Yield 1-2/3 cups.

Number Of Ingredients 11



All-Around Seasoning Mix image

Steps:

  • In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 6 months.

Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 120mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 0 protein.

1/2 cup paprika
3 tablespoons onion powder
3 tablespoons garlic powder
3 tablespoons cayenne pepper
2 tablespoons white pepper
2 tablespoons pepper
4 teaspoons salt
4 teaspoons dried thyme
4 teaspoons dried oregano
4 teaspoons ground cumin
4 teaspoons chili powder

SOUTH-OF-THE BORDER ESSENTIALS: CHILI PASTE

Chili paste is a staple of most good South-of-the-Border recipes. You can buy it in a jar, but what fun is that? By making your own, you get to choose the peppers you want and, at the same time, eliminate all those nasty preservatives. It is easy/peasy to make and I usually whip up a batch using chilies that match the recipe...

Provided by Andy Anderson !

Categories     Other Sauces

Time 35m

Number Of Ingredients 11



South-of-the Border Essentials: Chili Paste image

Steps:

  • 1. PREP/PREPARE
  • 2. You will need a saucepan, and blender to make this recipe. The blender can be a regular blender, stick blender, or a food processor fitted with an S-Blade. You could, of course, go "old school" and use a mortar and pestle, but that seems like a lot of work.
  • 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this chili paste should last 4 - 6 weeks.
  • 4. Baked Garlic I love what baking does to garlic... it mellows the flavor and creates an awesome ingredient that enhances so many diverse dishes. I use it so much in catering that I usually bake 15 or more heads of garlic at a time, and then save them for when needed. If you do not wish to use baked garlic, you can use regular minced cloves, but cut the amount in half. Here is the recipe that I use... it is easy/peasy: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/cooking-essentials-baked-garlic.html?r=4
  • 5. Chili Peppers The peppers you choose will determine the overall heat and flavor of your chili paste. To help you out, I have compiled a list of chili peppers; along with their flavor and heat level, measured in Scoville units. Consider this list a work in progress. You will notice that Bell Peppers (the first on the list), have no heat at all, while the Scorpion Chilies are up to 800,000. I tried some Scorpions once in a chili paste and woke up at hospital two days later and could not remember my name :-) Keep in mind, when you get into chilies this hot, a very little goes a looooong way. You have been warned. This recipe calls for 2 ounces (50g) of chilies, and while that may not seem like a lot, remember we are using dried chilies, and they do not weigh very much. As a matter of fact, after processed you should have 7 - 8 ounces of chili paste. As for working with most peppers, gloves are recommended. Bell Peppers, earthy flavor 0 Aji Paprika, mild, earthy Up to 500 Pepperoncini 100-500 Aji Panca, mild and fruity, poblano-esque 500-1,500 Red Anaheim-sweet, fresh form of New Mexico Chilies 500-1,500 Poblano 500-2,500 Mulato, chocolate/licorice-like flavor 500-2,500 Organic New Mexico, dried red Anaheim peppers 500-2,500 New Mexico, dried red Anaheim peppers 750-1,250 Organic Aji Panca, mild and fruity, poblano-esque 1,000-1,500 Green Anaheim, immature fresh New Mexico Chilies 1,000-1,500 Ancho, dried poblanos 1,000-1,500 Pasilla Negro, good in moles 1,000-2,000 Guajillo, mild flavor, some heat 2,500-5,000 Jalapeño, some heat, grassy-earthy flavor 2,500-8,000 Red Fresno, good in sauces & soups 2,500-10,000 Puya, similar flavor to Guajillo, spicy 5,000-8,000 Organic Chipotle Morita, smoked, dried Jalapeño 5,000-10,000 Yellow Caribe, great baked or in soups 5,000-15,000 Aji Amarillo, essential in Peruvian food 5,000-25,000 (continued in next step)
  • 6. Brown (Meco) Chipotle. smoky & spicy 7,000-18,000 Chipotle Morita, smoked, dried Jalapeño 7,000-25,000 Urfa Biber, sweet, citrusy & smoky 7,500 Cascabel-round, with seeds that rattle 8,000-12,000 (continued in next step) Smoked Serrano, savory, not fruity heat 8,000-22,000 De Arbol, similar to cayenne 15,000-30,000 Japones, medium-strength Asian chile 15,000-36,000 Organic Aji Amarillo, essential in Peruvian food 40,000-50,000 Pequinspicy, hint of citrus, sweetness 40,000-50,000 Aji Limo Rojo, organic, slightly sweet, crisp 50,000-60,000 Tepin, powerful but brief heat 50,000-70,000 Fresh Thai, available red or green ~50,000-100,000 Dried Thai, used in Thai, Chinese cooking 50,000-100,000 Aji Cereza, milder substitute for Habaneros 70,000-80,000 Habanero, very hot, fruity/floral flavor 100,000-200,000 Organic Habaner, overly hot, fruity/floral flavor 100,000-300,000 Scotch Bonnet Chilies, similar heat to Habanero 75,000-325,000 Ghost Chilies, very hot, slight smokiness 300,000-400,000 Scorpion Chilies, incredibly hot Up to 800,000
  • 7. Where is the Heat? If you want less heat, a lot of chefs will instruct you to remove the seeds from the pepper(s). In saying that they are implying the seeds are the source of the fire. Understand that removing the seeds will help a bit; however, they are not where the "real" heat of a pepper resides. The truth is, a pepper's intensity originates from the pith (membrane) and the ribs, not the seeds. Capsaicin, which is the chemical compound that holds all that fiery heat, is concentrated in the inner membrane of white pith and the ribs. The reason removing the seeds lowers the heat a bit, is simply because the seeds are in contact with the membrane, and some of the capsaicin rubs off. But the seeds do not contain any capsaicin of their own; hence, no heat. So, if you really want to tame the beast, go ahead and remove the seeds, but do not forget to scrape out the membrane, and cut out the ribs. Note on dry peppers: You can remove the seeds and cut out the ribs (I use a pair of kitchen shears), but it is almost impossible to remove the membrane, simply because it has dried and attached itself to the wall of the pepper. Removing the membrane is more for working with fresh peppers.
  • 8. Gather your ingredients (mise en place).
  • 9. Cut off the top of the peppers and shake out the seeds. Removing the ribs is up to you. Cut or tear them up, place into a bowl
  • 10. Pour boiling water over them until they are covered.
  • 11. Let them steep for 15 - 20 minutes.
  • 12. Drain them using a colander but save the water in a bowl and reserve.
  • 13. Add them to your blender, then add all the other Chili Paste ingredients.
  • 14. Give them a few 1-second bursts, then start adding the reserved chili water, about a tablespoon at a time, until you reach your desired consistency. I wound up adding about 4 tablespoons of water.
  • 15. Some chefs like their chili paste thick, almost like a tomato paste; however, I like mine almost pourable. Up to you.
  • 16. Add the olive oil to a saucepan over medium-low heat.
  • 17. When the oil heats up, add the chili paste, and stir constantly for about 5 minutes.
  • 18. Stir in the scant 1/2 teaspoon of balsamic, remove from heat, then allow to cool.
  • 19. Store in a suitable container (see notes of proper storage above), and place in the fridge until needed.
  • 20. These are the chilies I used for this batch of Mexican BBQ ribs (pictured at the top). They gave the brisket a mild heat with a hint of smoke.
  • 21. PLATE/PRESENT
  • 22. Use in all things South-of-the Border. Enjoy.
  • 23. Keep the faith, and keep cooking.

PLAN/PURCHASE
2 oz dried chilies, more on this later
3 clove baked garlic
1 large lime, just the juice
2 tsp sugar, white granular
1/2 tsp salt, kosher variety, fine grind
1/4 tsp ground cumin
water as needed
ADDITIONAL ITEMS
1 Tbsp olive oil, extra virgin variety
1/2 tsp balsamic vinegar

SOUTH OF THE BORDER PARTY MIX

Make and share this South of the Border Party Mix recipe from Food.com.

Provided by Vicki Q

Categories     Lunch/Snacks

Time 40m

Yield 12 1 cup servings, 12 serving(s)

Number Of Ingredients 14



South of the Border Party Mix image

Steps:

  • Preheat oven to 250 degrees.
  • Melt butter in saucepan.
  • Stir in taco seasoning, worcestershire, hot sauce, sugar, and garlic.
  • In large roasting pan, combine cheese crackers, nuts, chow mein noodles, pretzels, cereals, and onions.
  • Slowly pour butter mixture over, stirring until pieces are well coated.
  • Bake for 30 minutes, stirring every 10 minutes.
  • Cool to room temperature, and store in airtight container.

Nutrition Facts : Calories 442.2, Fat 21.7, SaturatedFat 7.2, Cholesterol 21.1, Sodium 814.3, Carbohydrate 54.4, Fiber 3.8, Sugar 4.5, Protein 11.1

1/2 cup butter
1 (1 1/4 ounce) package taco seasoning
1 tablespoon Worcestershire sauce
1/2 teaspoon chipotle hot sauce
1 tablespoon brown sugar
1 teaspoon garlic powder
1 cup spicy cheese crackers
1 1/2 cups hot spicy peanuts
2 cups chow mein noodles
2 cups pretzels
2 cups Corn Chex
2 cups Rice Chex
2 cups Wheat Chex
1 1/2 cups French-fried onions

SOUTH-OF-THE-BORDER ESSENTIAL: ALL-ROUND SPICE MIX

This is a great spice mix for making tacos, fajitas, just about anything South-of-the-Border. I even have a shaker at the table for sprinkling, and I use it when I am baking homemade tortilla chips, and they are awesome. The great thing about homemade spice mixes is that they do not contain chemicals or preservatives, and you...

Provided by Andy Anderson !

Categories     Seasoning Mixes

Time 10m

Number Of Ingredients 11



South-of-the-Border Essential: All-Round Spice Mix image

Steps:

  • 1. PREP/PREPARE
  • 2. You will need a spice or coffee grinder to make this mix.
  • 3. Helping Spices Out Most spices, with the exception of things like salt, can benefit from an additional step before using... Pan heating. Add the spices to a cold pan, and then bring it up to medium heat. Continue to stir until the spices smell fragrant, about 2 - 3 minutes. Be advised that from the moment they smell fragrant to the moment that they overcook and burn, is a matter of 10 - 15 seconds, so as soon as you smell them, remove the pan from the heat, then immediately remove the spices from the skillet. Even if you turn off the heat, the spices will continue to toast in the residual heat of the pan. Why Does This Work Since the whole point of using spices is to enhance the flavor of the dish you are making, it makes sense to do everything you can to make them more flavorful, yes? Heating the spices (blooming) draws out the oils from the spices, emphasizing and emboldening their flavors. It can even take spices that are a bit long-in-the-tooth and bring them to new flavorful life. Note: If you are making a spice mix, do not cook the spices when you make the mix, cook them just before you "use" the mix in your recipe.
  • 4. Salt If you are on a salt-restricted diet, then you can leave it out, or reduce it. You can always add a bit more later. Chili Powder The chili powder contributes to the heat and overall flavor of this spice mix. I like ancho for its deep smokey flavor notes, but if you have a favorite chili powder, use it. Full Stop. Paprika Smoked paprika works best, but if you have mild or hot, feel free to substitute. Dehydrated Onions The dehydrated onions add a mellow onion flavor to the mix; almost, as if you sautéed the onions before adding them. I use them in all kinds of dishes. If you do not have any, no worries, just replace them with about 2 teaspoons of onion powder. My goal of using the ancho chili powder and smoked paprika was to give the spice mix some nice mellow smokey flavor notes, and the white pepper imparts a nice sweet heat.
  • 5. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this spice mix should last up to a year.
  • 6. Gather your ingredients (mise en place).
  • 7. Mix all the ingredients together, grind to a uniform consistency, then store according to the provided suggestions.
  • 8. PLATE/PRESENT
  • 9. Use in any Mexican dish where you want to kick it up a bit. Enjoy.
  • 10. Keep the faith, and keep cooking.

PLAN/PURCHASE
2 Tbsp ancho chili powder
1 Tbsp parsley flakes
1 Tbsp ground cumin
1 Tbsp garlic powder
1 Tbsp dehydrated onions
2 tsp smoked paprika
2 tsp dried oregano
2 tsp salt, kosher variety
1 tsp cayenne pepper
1 tsp white pepper, freshly ground

More about "south of the border essential all round spice mix recipes"

HOMEMADE FIESTA RUB - HEY GRILL, HEY
Web Jul 12, 2021 Use it in tacos, chili, fajitas, shredded pork, chicken, and beef. It’s so much more than just a taco seasoning! Homemade Fiesta Rub …
From heygrillhey.com
5/5 (3)
Category Seasonings
Cuisine Barbecue, International Cuisine
Total Time 5 mins
  • Mix the seasoning. Combine all ingredients in a bowl and use in chili, or on meats and vegetables, as desired.
  • Use and store. Use the seasoning immediately or transfer the seasoning to an airtight container. Store this rub for up to 1 month.
homemade-fiesta-rub-hey-grill-hey image


39 SPICE BLENDS, DRY RUBS, AND OTHER SEASONING MIXES

From epicurious.com
Estimated Reading Time 5 mins
  • Pumpkin Pie Spice Mix. Toss it with apples for a delicious pie filling, stir it into whipped cream or frosting for a festive fall dessert topping, or sprinkle it over sliced fruit or buttered toast for a dressed-up snack.
  • Everything Bagel Seasoning. Make anything taste like your favorite bagel with a sprinkle of this savory mix of poppy seeds, onion, garlic, sesame seeds, and salt.
  • Sazón. This is a homemade version of a miracle spice mixture that's a staple in Puerto Rican kitchens. Get This Recipe.
  • Homemade Montreal Steak Seasoning. Inspired by the flavors of pastrami, this classic rub is good on more than just steaks—try rubbing it on chicken, salmon, or even broccoli before grilling or pan-roasting.
  • Crudités With Chile-Lime Salt. Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie—don’t feel limited to the ones listed in the recipe.
39-spice-blends-dry-rubs-and-other-seasoning-mixes image


SOUTH OF THE BORDER CHICKEN CHILI | MCCORMICK
Web 1 Heat oil in large skillet on medium heat. Add chicken and bell pepper; cook and stir 5 minutes. 2 Stir in Seasoning Mix, water, beans, tomatoes …
From mccormick.com
Cuisine Southwest
Category Soups, Stews, And Chili
Servings 6
south-of-the-border-chicken-chili-mccormick image


25 SPICE MIXES FROM AROUND THE WORLD | THE KITCHN
Web May 14, 2013 Berbere Africa Berbere – A heady combination of spicy, bitter, and sweet spices used in Eritrea, Djibouti, Ethiopia, and Somalia. Dukkah – An Egyptian mix of toasted nuts and seeds like hazelnuts, …
From thekitchn.com
25-spice-mixes-from-around-the-world-the-kitchn image


MY NEW FAVORITE HOLIDAY RECIPE. PAULA DEAN'S SPICE CAKE
Web Dec 11, 2009 1 (4 serving) package instant vanilla pudding mix ; 1 cup sour cream; 4 …
From activerain.com


OUR MENU | CAVA
Web Market Spice. 765 Cal. Spicy falafel, fiery broccoli, hummus, tzatziki, pickled onions, …
From cava.com


HOMEMADE ALLSPICE RECIPE - AN ITALIAN IN MY KITCHEN
Web Oct 5, 2018 Instructions Nutrition What is Allspice? All spice is actually a berry from the …
From anitalianinmykitchen.com


EASY ALLSPICE RECIPE - MAKING YOUR OWN ALLSPICE MIX | JULIE BLANNER
Web Sep 6, 2020 Prep Time 5 mins. Total Time 5 mins. Make your own homemade Allspice …
From julieblanner.com


SOUTH-OF-THE-BORDER BEEF AND RICE BAKE RECIPE - PILLSBURY.COM
Web Oct 20, 2016 Brown ground beef in large skillet over medium-high heat until thoroughly …
From pillsbury.com


SOUTH-OF-THE-BORDER NIGHT! 9 MEXICAN RECIPES YOUR FAMILY WILL LOVE
Web Salsa Verde Made from tomatillos, this salsa is tangy, fiery, smoky, and 100% good …
From onceuponachef.com


SEASONING MIXES RECIPES PAGE 2 | JUST A PINCH RECIPES
Web South-of-the-Border Essential: All-Round Spice Mix This is a great spice mix for …
From justapinch.com


BROWN SUGAR BUTTER CAKE – RECIPES FROM THE GARDEN
Web Aug 11, 2019 3 tbsp salted butter. 1 tsp vanilla extract. 1/2 Cup brown sugar. STEPS. 1- …
From secretgardenblog.com


30 HOMEMADE SPICE MIX RECIPES FROM AROUND THE WORLD
Web Mar 23, 2017 Spice blends are essential to cooking in all parts of the world. From …
From parade.com


SOUTH OF THE BORDER
Web Our South Of The Border is a well-balanced and delightful blend that simply goes on …
From simplesalsamix.com


SOUTH-OF-THE-BORDER ESSENTIALS: ACHIOTE PASTE - JUST A …
Web serves Several prep time 10 Min method No-Cook or Other Ingredients For south-of-the …
From justapinch.com


SOUTH-OF-THE-BORDER ESSENTIALS: FLAVOR BASE - JUST A PINCH …
Web serves Several prep time 10 Min method No-Cook or Other Ingredients For south-of-the …
From justapinch.com


LUNCH & DINNER - FRESH, LITE AND NATURAL - KALPASI
Web (add egg omelette, two eggs with a mix of fresh onions, green chilis and herbs 5.95) …
From kalpasi.com


Related Search