Mexican Spice Blend
So versatile and tasty! This homemade Mexican Spice Blend adds just a touch of cocoa powder for an authentic taste profile.
This is a food service and CACFP recipe for Spice It Up!
Cooking and prep level: Basic.
- Prep Time15 min
- Yield1/2 cup
- HAACP Processno cook
- 2 Tablespoon chili powder plus 1 teaspoon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- 1 teaspoon cocoa powder
- 1 teaspoon ground coriander
- 2 teaspoon sea salt
- 2 teaspoon oregano ground or ground Mexican oregano
- 3 teaspoon cumin ground
Combine all ingredients. Label and store in an air-tight container or bag.
A note about cocoa in Mexican seasoning.
Chocolate has been an important ingredient in Mexican cooking for thousands of years. The Ancient Mayan and Aztec civilizations first grew cacao trees and used the cacao seeds to produce a frothy, chocolate drink called xocoatl. Xocoatl, which often included additional spices such as chili powder and vanilla, is considered to be the most primitive version of hot cocoa, and certainly the earliest instance of indigenous peoples using chocolate in Mexican cooking.
Mole sauces are some of the most famous Mexican recipes that call for Mexican chocolate. Mole sauces are typically used as a sauce, or glaze for meats, rice, or beans. Mole sauces have been named as the “national dish” of Mexico, and are typically served during holiday celebrations surrounding Cinco de Mayo.
Exerpt from: Catalogs.com