Mexican Spice Blend with the Thermomix® only works if you stick to the one-minute waiting time. The fine powder floats in the air inside the mixing bowl after grinding. Opening the lid straight away turns your kitchen into a spice cloud and irritates your airways.
We have been making this blend as a batch for years. One jar is enough for 4 to 5 portions of chilli con carne or a large batch of taco mince. The base is seven spices: cayenne pepper and hot smoked paprika for heat, sweet paprika for colour, cumin and coriander for an earthy undertone, garlic powder for depth, and brown sugar to balance the heat.
Mexican Spice Blend with the Thermomix®
Ingredients 0 / 7 ✓
- 2 tbsp cayenne pepper
- 1 tbsp sweet paprika
- 1 tbsp cumin seeds
- 2 tsp hot smoked paprika
- 2 tsp coriander seeds
- 1 tsp garlic powder
- 1 tsp brown sugar
Instructions 0 / 3
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1
Grind the spices.
Add all ingredients to the mixing bowl and grind for 20 sec / speed 10.
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2
Let the spice settle.
Wait about 1 minute for the spice dust to settle inside the mixing bowl before opening the lid.
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3
Store the spice blend.
Transfer the spice blend into a sealable container and store in a dry place.
Tip: You can adjust the heat to your taste. Start with one tablespoon of cayenne pepper and increase the amount until the blend suits you best.
Video
Nutrition per serving
Why cumin and coriander as whole seeds
Cumin seeds and coriander seeds go into the mixing bowl whole, not as ready-ground powder. The Thermomix® grinds them fresh at speed 10 in 20 seconds. Ready-ground cumin loses its essential oils after 4 to 6 weeks. Freshly ground it stays intense and slightly bitter, exactly as it should be for Mexican dishes.
If you only have ready-ground cumin, reduce the amount to 2 teaspoons instead of 1 tablespoon. Old powder tastes flat, not just weaker. Using more of it will not improve the blend.
The three paprika types and what they each do
Three different paprika powders may sound excessive, but each has a clear job. Sweet paprika gives the bright red colour without any heat. Hot smoked paprika adds moderate heat and a fruity undertone. Cayenne pepper delivers the sharp, burning heat.
If you only have hot paprika at home: use 2 tablespoons of sweet paprika plus 1 teaspoon of hot paprika instead of the three types. The flavour will be flatter, but the basic result holds. You cannot substitute the cayenne pepper, as it defines the heat peak.
Calibrating the heat without ruining the whole jar
The recipe quantity with 2 tablespoons of cayenne pepper is medium to hot. If you are not sure how much heat you like: start with 1 tablespoon of cayenne pepper. Blend the mixture, pinch a little between your thumb and index finger, and taste. Too mild? Add another half tablespoon of cayenne pepper and blend again for 10 seconds at speed 10.
Brown sugar takes the edge off the heat slightly. 1 teaspoon is the right balance for 2 tablespoons of cayenne pepper. If you go up to 3 tablespoons of cayenne pepper, increase the sugar to 1.5 teaspoons.
Why the jar must stay completely dry
Spice blends clump immediately when moisture gets into the jar. This happens even if you dip a damp spoon inside. We always use an absolutely dry screw-top jar and a dry spoon for scooping.
The blend keeps for 3 to 4 months stored in a dry, dark place. After 4 months it loses noticeable aroma because the essential oils from the cumin and coriander fade. We prefer making smaller batches more often rather than keeping one large jar.
How we use this blend in practice
The spice blend works for all Mexican minced meat dishes: chilli con carne, taco filling, burrito mince, nachos topping. We use 2 heaped tablespoons of the blend per 500 g of mince. For vegetarian versions with kidney beans or black beans, use the same amount.
Also works well: Label Remover with the Thermomix®.
The blend also works on grilled chicken or as a rub for pulled pork. Rub the surface with a little oil, sprinkle over the spice blend and massage it in before the meat goes on the grill or into the oven.
More Mexican recipes: Chilli Rice Thermomix®, Thermomix® Taco Chips, Mexican Corn Thermomix®.
