Best Tex Mex Spice Recipes

TEX-MEX SPICE MIX

Steps:

• Mix all ingredients together and store in an airtight container.
• Sprinkle to taste on beef, chicken, potatoes, corn, popcorn, etc.

TEX-MEX SPICE

Steps:

• Combine all ingredients.
• Store in a jar with a tight lid.

SEASONING ESSENTIALS: TEX MEX SPICE

Steps:

• 1. PREP/PREPARE
• 2. If kept in a cool dry place (the pantry comes to mind), most spices will last up to a year.
• 3. If you have an old glass spice bottle with a shaker top, that would be an ideal storage container.
• 4. Gather your ingredients (mise en place).
• 5. All of the ingredients have a ground consistency, except 3: The dehydrated onions, dried oregano, and the red pepper flakes. So, before mixing all the ingredients together, place those 3 into a spice grinder, or mortar, and grind until they are the same consistency as the other spices.
• 6. Mix all the ingredients together, and store in a bottle or jar with a tight-fitting lid.
• 7. PLATE/PRESENT
• 8. I use this in a lot of different recipes: • With chicken, beef, or chicken tacos • Shake a bit over a taco bowl • As a spice topping on mashed, or smashed potatoes • Sprinkled over a queso cheese and chili dip • Add to mac & cheese for a South-of-the-Border twist And, leave a shaker full of it on the table for Taco Tuesdays Enjoy.
• 9. Keep the faith, and keep cooking.

GRILLED CHICKEN WITH A TEX-MEX SPICE RUB

Steps:

• In a small bowl, combine and toss the chili powder, paprika, brown sugar, salt garlic powder, pepper and chipotle powder. Pat the spice mix all over the chicken breasts, drizzle with the olive oil and let sit for at least 30 minutes, or up to 12 hours in the refrigerator. Heat gas grill to medium high or prepare a medium charcoal fire. Set the chicken on the grill and cook (covered on a gas grill), without touching, until it has good grill marks, about 4 minutes. Flip the chicken and continue to cook until it's firm to touch, another 4-6 minutes; you can check by making a slit into one of the thickest breasts, or it should register 162 degrees with an instant-read thermometer. Serve with lime wedges for squeezing.

TEX-MEX SPICE RUB FOR POULTRY

Steps:

• Combine all ingredients. Store in airtight container at room temperature for up to a month.

TEX - MEX SPICE

Steps:

• Mix together and store in air tight container