You’re going to need this blend of typically Mexican spices for the next few posts. After utterly failing to convince people to mix by volume and ‘feel’, I’m bowing to pressure to provide exact weights of how I make MY version… or at least how I made it today. It will certainly change over time, possibly by next Tuesday. Make it your own with tweaks here and there that use what your supply lines provide.
Use whole components whenever possible; pre-ground is your flavour enemy. Mix up a big batch for convenience but always, always grind only as much as you need in the moment and add salt according to what you’re cooking at the time. Tacos, beans, chili (the dish), BBQ rub, grilled street corn, grilled anything… it has a hundred uses and never lasts long in my kitchen.
Essential Mexican Spice Blend
Yield: about 500ml by volume
25g cumin seed
15g whole black peppercorn
120g sweet Hungarian paprika
10g brown mustard seed
20g garlic granules (not powder)
5g Mexican oregano
17g red chile flakes (or similarly hot)
30g Korean chile flakes (or similarly mild)
15g smoked paprika (very optional)
Place all ingredients in an airtight one-litre (or larger) container until needed to allow easy “shake mixing”. Measure and grind only as much as required just before use. Made salt-free so you can adjust on a case-by-case basis in the context of your recipe.
– msh v.4.1
