There's nothing quite like the satisfaction of creating your own spice blends at home. Not only do you have complete control over the flavors, but you can also ensure the quality of the ingredients. That's precisely why I embarked on a journey to create my own Mexene chili powder.
Mexene chili powder has been a Texas staple for over a century, and recreating it at home presented a fun and flavorful challenge. The secret to capturing the essence of this renowned blend lies in striking the right balance between heat, sweetness, and earthiness. Let's get started.
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Ingredients
- Dried ancho chiles — 4
- Dried guajillo chiles — 2
- Dried arbol chiles — 2
- Cumin seeds — 2 tablespoons
- Garlic powder — 1 tablespoon
- Dried oregano — 1 tablespoon
- Smoked paprika — 2 teaspoons
- Salt — 1 teaspoon
Instructions
- Start by removing the stems and seeds from the dried chiles. I initially tried grinding the chiles with the seeds, but I found the heat level to be a tad too intense.
- Tear the chiles into small pieces and set them aside.
- Heat a skillet over medium heat and add the cumin seeds. Toast them until they are fragrant, about 1-2 minutes, then transfer them to a bowl.
- In the same skillet, add the chile pieces and toast them for about 30 seconds per side. Be careful not to burn them, as this can make the chili powder bitter.
- Transfer the toasted chiles to a plate and allow them to cool completely.
- Once the chiles and cumin seeds have cooled, place them in a spice grinder. Add the garlic powder, dried oregano, smoked paprika, and salt.
- Grind the mixture until it becomes a fine powder. You may need to do this in batches depending on the size of your grinder.
- Store your homemade Mexene chili powder in an airtight container in a cool, dark place.
Substitutions
- Chiles — If you prefer a milder heat, consider using more ancho chiles and fewer arbol chiles. I've tried this variation and found that it still provides a nice heat level, without being overpowering.
- Cumin seeds — If you don't have cumin seeds on hand, ground cumin can be used instead. However, note that freshly toasted cumin seeds provide a more robust flavor.
- Smoked paprika — If you're unable to find smoked paprika, regular paprika can be used. However, using smoked paprika lends a subtle smoky flavor to the mix that is simply delightful.
Variations
- Spicier mix — For a spicier chili powder, add a few dried chipotle chiles to the mix. They'll bring a smoky heat that really takes the spice blend up a notch.
- Sweeter mix — For a sweeter variant, add a teaspoon of ground cinnamon to your blend. This imparts a subtle sweetness and warmth that pairs wonderfully with the heat of the chiles.
Equipment
- Skillet
- Spice grinder
- Airtight container
Storage
Store your homemade Mexene chili powder in a cool, dark place, in an airtight container. It should maintain its flavor for up to six months.
Pro Tips
- The chiles — When choosing your dried chiles, look for ones that are pliable, like a raisin. This indicates that they are fresh and will yield the most flavor.
- The grind — Grinding your spices as you need them helps maintain the flavor and potency of the spice mix. I've found that pre-ground spices tend to lose their punch over time.
Crafting this homemade Mexene chili powder recipe has been a game-changer in my kitchen. The depth and complexity it brings to dishes are unmatched. Whether you're making chili, tacos, or even a rub for grilled meats, this spice blend will elevate your culinary creations to the next level. Happy cooking!
Homemade Mexene Chili Powder Recipe
Spice up your life with this homemade Mexene chili powder recipe! It's robust, flavorful, and a delightful addition to any dish that calls for a little heat. A homemade blend always beats the store-bought version!
Equipment
Ingredients
- 4 dried ancho chiles
- 2 dried guajillo chiles
- 2 dried arbol chiles
- 2 tablespoons cumin seeds
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon salt
Instructions
- Start by removing the stems and seeds from the dried chiles. I initially tried grinding the chiles with the seeds, but I found the heat level to be a tad too intense.
- Tear the chiles into small pieces and set them aside.
- Heat a skillet over medium heat and add the cumin seeds. Toast them until they are fragrant, about 1-2 minutes, then transfer them to a bowl.
- In the same skillet, add the chile pieces and toast them for about 30 seconds per side. Be careful not to burn them, as this can make the chili powder bitter.
- Transfer the toasted chiles to a plate and allow them to cool completely.
- Once the chiles and cumin seeds have cooled, place them in a spice grinder. Add the garlic powder, dried oregano, smoked paprika, and salt.
- Grind the mixture until it becomes a fine powder. You may need to do this in batches depending on the size of your grinder.
- Store your homemade Mexene chili powder in an airtight container in a cool, dark place.
Video
Notes
- The chiles — When choosing your dried chiles, look for ones that are pliable, like a raisin. This indicates that they are fresh and will yield the most flavor.
- The grind — Grinding your spices as you need them helps maintain the flavor and potency of the spice mix. I've found that pre-ground spices tend to lose their punch over time.
Nutrition
Nutrition Facts
Homemade Mexene Chili Powder Recipe
Amount per Serving
Calories
576
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
2
g
Sodium
2489
mg
108
%
Potassium
3232
mg
92
%
Carbohydrates
120
g
40
%
Fiber
48
g
200
%
Sugar
62
g
69
%
Protein
20
g
40
%
Vitamin A
41410
IU
828
%
Vitamin C
48
mg
58
%
Calcium
275
mg
28
%
Iron
20
mg
111
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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