Homemade Tex-Mex seasoning

Method

1. Make sure the bowl, whisk, jar, and lid are completely dry. Rub the oregano between your fingers to break up large leaves.
2. Whisk all ingredients for 60 seconds, scraping the bottom and corners twice. Break every dry clump before transferring the mixture to a clean airtight jar.
3. Label the jar with the date and the words “salt-free.” Use 20 to 25 g for a meal serving 4, then salt the dish separately according to its ingredients.

Ingredient substitutions

• In Canada, “chili powder” normally means a mild blend containing ground chile and supporting spices. In Germany, “Chilipulver” may mean nearly pure hot chile. Do not use 36 g pure German Chilipulver. Instead combine 24 g sweet paprika, 8 g mild ground chile, 2 g extra cumin, and 2 g extra oregano.
• Mexican oregano is citrusy and earthy. In Germany use 2 g Mediterranean oregano plus 1 g dried marjoram; in Canada ordinary oregano may replace it at the same 3 g weight but tastes more minty.
• Smoked paprika may replace up to 5 g of the sweet paprika for a smokier blend. Replacing all 14 g overwhelms the cumin and oregano.
• Cayenne is optional. For extra heat, add it by 0.5 g increments rather than replacing the mild chili powder blend.

Notes

• The blend deliberately contains no salt because broth, cheese, canned beans, and different household preferences change the salt required by each dish.
• Store airtight in a cool, dark, dry cupboard for up to 6 months. Always use a dry spoon. Discard the blend if moisture causes persistent clumps, mold appears, or the aroma becomes stale or musty.
• A 20 g use seasons a moderate skillet meal; 24 to 25 g gives a fuller flavor. The 100 g batch therefore provides four measured uses with a small margin only when lower amounts are chosen.

Sources consulted

• Jo Cooks: Tex-Mex Seasoning
• Budget Bytes: Taco Seasoning

Good with

• Beef burrito wraps
• Steffi and Christoph's chicken fajita wraps

From Christoph Mayer

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