|Nutritional Guidelines (per serving)|
|Servings: Makes 3/4 cup (75 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Mexican seasonings can be as simple as chili powder or a large collections of herbs and spices. To me it just doesn't have that Mexican flavor if it doesn't have cumin. The best way to get cumin powder is to toast cumin seeds and grind them to a fine dust. If you are not feeling terribly ambitious, cumin powder is readily available at most grocery stores.
- 1/2 cup/120 mL chili powder
- 1 tablespoon/15 mL salt
- 1 tablespoon/15 mL cumin powder
- 2 teaspoons/10 mL garlic powder
- 2 teaspoon/10 mL black pepper
- 1 teaspoon/5 mL oregano (Mexican, regular oregano also works)
Combine all ingredients and store in an airtight container. Keep in a dark and cool place.
If roasting cumin seed
Add two tablespoons cumin seeds to a small skillet.
Toast over medium heat, making sure to toss seeds around.
Once they begin to brown and smell becomes fragrant (about two to three minutes), remove from heat.
Let cool for one to two minutes.
Place seeds into a coffee or spice grinder and pulverize into a powder.
Add cumin to rest of seasoning ingredients.
This mixture can be made into a marinade for large cuts of meat like whole chicken, beef, pork ribs, and roasts.
For smaller pieces like chicken parts or chops, use half or one-quarter of the seasoning mixture.
Combine with 1/3 cup vegetable or olive oil and 1/3 cup lime juice for large cuts.
Use 1/4 cup oil and 1/4 cup for smaller cuts.
If using 1/4 of the mixture, blend with 2 tablespoons oil and 2 tablespoons lime juice or white vinegar.