Spices for South American/Tex-Mex dishes.

[JLeonard]

OK, Lesa and I went to a local Mexican restaurant yesterday for lunch. She told me that I needed to do more Tex-Mex type cooks.
So, following that line of thought....Tell me the spices I just gotta have for great cooks in this genre of cooking.

Jim

 

[tx smoker]

.Tell me the spices I just gotta have for great cooks in this genre of cooking.

Chipotle, Arbol, Ancho, Pasilla, Guajillo, Chimayo (the real stuff, not the blend), Sazon Goya, course dark chili powder, and Mexican oregano. If you want to amp it up, cayenne is a good one to have around as is ground jalapeno powder. Those are the ones I always keep around. This is one that comes highly recommended by jcam222 and I agree that the stuff is incredible:

Amazon.com : D'Allesandro Chipotle Morita Paste from OliveNation - 16 ounces : Grocery & Gourmet Food

Amazon.com : D'Allesandro Chipotle Morita Paste from OliveNation - 16 ounces : Grocery & Gourmet Food

www.amazon.com

Another person who is an expert on blending Mexican flavors is chilerelleno so hopefully he will chime in with some recommendations.

Right off the top of me head, that's about it but those are a good start. I have some really good recipes for spice blends and seasoning mixes if you want to see them.

Robert

 

[jcam222]

Chipotle, Arbol, Ancho, Pasilla, Guajillo, Chimayo (the real stuff, not the blend), Sazon Goya, course dark chili powder, and Mexican oregano. If you want to amp it up, cayenne is a good one to have around as is ground jalapeno powder. Those are the ones I always keep around. This is one that comes highly recommended by jcam222 and I agree that the stuff is incredible:

Amazon.com : D'Allesandro Chipotle Morita Paste from OliveNation - 16 ounces : Grocery & Gourmet Food

Amazon.com : D'Allesandro Chipotle Morita Paste from OliveNation - 16 ounces : Grocery & Gourmet Food

www.amazon.com

Another person who is an expert on blending Mexican flavors is chilerelleno so hopefully he will chime in with some recommendations.

Right off the top of me head, that's about it but those are a good start. I have some really good recipes for spice blends and seasoning mixes if you want to see them.

Robert

100% required in my kitchen

 

[JLeonard]

Alrighty!!!! Thats what I'm talking about. Starting my shopping list now!

Jim

 

[jcam222]

Alrighty!!!! Thats what I'm talking about. Starting my shopping list now!

Jim

Not only that chile morning ya paste but also 100% on the Sazon Goya cilantro con achiote. As Robert says all those peppers and Mexican food refs I too. Robert’s taco seasoning blend is my go to for most the Mexican dishes I do for the dry seasoning.

 

[Texas Cookin']

Cumin. Knorr caldo de pollo and knorr caldo de res are also very good bases for tex mex. I use the caldo de pollo in my Spanish rice. I live in west Tex and grew up with a Hispanic grandmother who would make everything homemade. Tortillas, soups, desserts etc. I wish I paid more attention when she was still with us. I have the rice down Pat though.

 

[Texas Cookin']

This time of year (lenten) she would always make a Mexican bread pudding called capirotada. I am going to have to call my aunt now and see if she has the recipe. Unreal stuff if you like bread pudding type desserts.

Edit to say sorry to derail I just had a few flashbacks lol.

 

[JLeonard]

Texas Cookin' no derailment at all. Man I'm always looking at different stuff to try out.

Jim

 

[tx smoker]

Edit to say sorry to derail I just had a few flashbacks lol.

Jim is 100% spot on with his "no derailment" comment. The best conversations in this forum take unexpected twists and turns which typically REALLY expand the content. If you have info that is even remotely relevant, please share it. Some of us are hooked on Mexican / Tex Mex food

Robert

 

[JLeonard]

tx smoker I'm fishing for this bread pudding recipe Texas Cookin' hinted at!!!!

Jim

 

[tx smoker]

tx smoker I'm fishing for this bread pudding recipe Texas Cookin' hinted at!!!!

So was I Jim, so was I. Maybe he'll pick up on the "hints" and clue us in if he can get hands on the recipe.

Robert

 

[jcam222]

This time of year (lenten) she would always make a Mexican bread pudding called capirotada. I am going to have to call my aunt now and see if she has the recipe. Unreal stuff if you like bread pudding type desserts.

Edit to say sorry to derail I just had a few flashbacks lol.

Sounds fantastic! I’ve always loved bread puddings

 

[Texas Cookin']

So was I Jim, so was I. Maybe he'll pick up on the "hints" and clue us in if he can get hands on the recipe.

Robert

I am going to try and find this recipe. I bet one of my aunts has it. If/when I get it I will be sure to share.

 

[zwiller]

In for this one for sure. Good stuff so far! From a number of Tex Mex books the basic seasoning is like this. Other flavors are typically added in a dish tho. It's something like this:
1TBSP chili powder (I like NM red but its hot so FYI, wife likes Mexene)
1tsp salt
1tsp pepper
1tsp gran garlic
1tsp onion powder

Goya adobo is pretty good.

I forget who or the thread name but there is a thread here where someone pureed a can of chipotles and black beans together. It's good but preferred adding an onion. Sounds alot like the jar posted above. Will check that out.

 

[chopsaw]

I forget who or the thread name but there is a thread here where someone pureed a can of chipotles and black beans together.

I remember it because it's pretty good .

Quick, No-Cook, 2-Ingredient Hot Sauce-New Favorite

I like thick hot sauces. On a whim, I combined the two ingredients in a blender, juice and all. The result has ended up on just about everything I've eaten the last two days. Dump, blend, enjoy. So simple. The result is a little tangy, a little smoky, great texture, and medium heat. It would...

www.smokingmeatforums.com

Not sure if it's considered Tex Mex or not , but I bought my Son a gift pack from Flat Iron pepper company . Different blends of pepper flakes . I used one over the weekend called
Dark and Smokey . It's really good .

 

[chilerelleno]

Chipotle, Arbol, Ancho, Pasilla, Guajillo, Chimayo (the real stuff, not the blend), Sazon Goya, course dark chili powder, and Mexican oregano. If you want to amp it up, cayenne is a good one to have around as is ground jalapeno powder. Those are the ones I always keep around. This is one that comes highly recommended by jcam222 and I agree that the stuff is incredible:

Amazon.com : D'Allesandro Chipotle Morita Paste from OliveNation - 16 ounces : Grocery & Gourmet Food

Amazon.com : D'Allesandro Chipotle Morita Paste from OliveNation - 16 ounces : Grocery & Gourmet Food

www.amazon.com

Another person who is an expert on blending Mexican flavors is chilerelleno so hopefully he will chime in with some recommendations.

Right off the top of me head, that's about it but those are a good start. I have some really good recipes for spice blends and seasoning mixes if you want to see them.

Robert

That's a great list Robert, and all of it's in my pantry too.
As for the Sazon Goya, get both the Achiote Culantro Goys and the Con Azafran.
I'll add both achiote (annatto) powder and paste (paste is better bought as needed), anise, Badia or Lawry's Red Fajita mix (or make it yourself) and Badia Adobo, Ceylon cinnamon, coriander, cumin, cloves, thyme and allspice.

And one must have citrus for flavoring and creating marinades, sour orange, lemon, limes and pineapple.

Soy Sauce! Yep, it's a must have for Mexican cooking.

 

[zwiller]

I remember it because it's pretty good .

Quick, No-Cook, 2-Ingredient Hot Sauce-New Favorite

I like thick hot sauces. On a whim, I combined the two ingredients in a blender, juice and all. The result has ended up on just about everything I've eaten the last two days. Dump, blend, enjoy. So simple. The result is a little tangy, a little smoky, great texture, and medium heat. It would...

www.smokingmeatforums.com

That's it! Thanks chopsaw I ran it twice now and getting better but it's not there. I don't post fails... Thought the charred onion would be the thing that would make it but not so. That being said, killer base as is.

Smoked fare is KILLER to use for Tex Mex. I make smoked chuck solely for use for tacos. PP over nachos is standard here at most joints.

Zero leftovers when I run these: https://www.smokingmeatforums.com/threads/shrimp-tacos.295079/

 

[TripleLindy]

In addition to powdered spices and pastes, take a look at fresh (jalapenos, poblanos, habaneros, Hatch chilis, etc.) and dried peppers (Guajillo, Ancho, chipotle, Arbol, etc.)

Mexican is one of our favorite cuisines. Enjoy the exploration!

 

[Texas Cookin']

I am going to try and find this recipe. I bet one of my aunts has it. If/when I get it I will be sure to share.

Ok guys I got my aunt to send me the recipe finally. I plan on giving this a shot this weekend. Capirotada or Mexican bread pudding!

 

[JLeonard]

Love it! Texas Cookin' book marked and on the list. Thank you!!!

jim