Description
Bold, smoky, and customizable, this homemade enchilada seasoning adds rich depth and a hint of heat to any Mexican dish.
Ingredients
Scale
Base Blend:
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Mexican oregano
- ½ tsp ground coriander
Optional Add-Ins:
- ¼ tsp ground cinnamon
- ⅛ tsp cayenne pepper
- ½ tsp kosher salt (adjust to taste)
Instructions
- Measure Spices: Use clean measuring spoons to precisely measure each ingredient.
- Combine in Bowl: Add all spices to a dry mixing bowl.
- Mix Thoroughly: Whisk together until evenly blended.
- Taste and Adjust: Taste a pinch and tweak salt or spice levels if needed.
- Store Airtight: Transfer to an airtight container and label with the date.
- Optional Resting: Let the mix rest 12–24 hours before first use for best flavor.
Notes
- For smoky heat, swap cayenne with chipotle powder.
- Regular oregano can sub for Mexican oregano (crush before use).
- Store in a cool, dark place up to 12 months.
- Use 1 tbsp per cup of enchilada sauce or 1–1½ tbsp per lb of meat.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Seasoning
- Method: No-cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 20 kcal
- Sugar: 0 g
- Sodium: 180 mg (adjustable)
- Fat: 0.8g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.7g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1.5 g
- Protein: 0.8 g
- Cholesterol: 0 mg