Mexican Spice Mix

Beth Renzetti

By
@elmotoo

Found at Country Living for use in Culinary Quest 2014. Use this mix as a rub for roasted meats or sprinkled on rice and beans.


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Serves:

makes approximately 2 1/2 cups

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

36
dried de arbol chiles, broken into thirds, seeds removed
12
dried pasilla chiles, broken into 1/2" pieces & seeds removed
2 tsp
coriander seeds
1 tsp
cumin seeds
4 stick
cinnamon, crushed

Directions Step-By-Step

1
Place all ingredients in a bowl and toss to combine. Store in an airtight container for up to 1 year.
2
Notes: I included pictures of the chiles. I think I would put this through a spice grinder for a finer crushing. Or even use a mortar & pestle.

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