(Closed) Mexican/Southwest cooks…need spice help!

posted 6 years ago in Cooking
Post # 3
Member
7431 posts
Busy Beekeeper
  • Wedding: October 2009

smoked paprika is always good to have on hand. Its not as hot as regular paprika, and has more depth. Always have cumin, thyme and allspice on hand. Any spices you can’t find readily at the store, you can buy on Amazon for pretty good prices, or if you have a BJ’s warehouse near you, they have the giant things for almost the price as the little ones in the regular store

Post # 5
Member
7431 posts
Busy Beekeeper
  • Wedding: October 2009

@Take The Reins:  welcome!! I am actually making chicken enchiladas for dinner tonight 🙂

Post # 7
Member
2095 posts
Buzzing bee
  • Wedding: September 2011

Grocery stores normally have dried ancho chiles which have great flavor with little heat. It is a very mild pepper. I personally think jalapeno’s are mild and my Darling Husband who can’t handle spices can do jalapeno. I like them hot so I go for the habanero.

Post # 8
Member
7431 posts
Busy Beekeeper
  • Wedding: October 2009

@StormyRose:  anchos are my FAVORITE dried chili!!  And you are right, regular grocery stores are finally starting to carry them. Good call 🙂

Post # 9
Member
778 posts
Busy bee
  • Wedding: September 2011

Buy Rick Bayless’s Mexican Kitchen. It’s an awesome cookbook and has lots of really useful advice on traditional mexican techniques that other cuisines don’t really use (e.g., toasting peppers before you use them so you get the sort of round fruity pepper flavor and not just heat, similar technique for garlic, etc.) plus a wide array of recipes from very simple w/ widely available ingredients to more advanced. Almost anything you could want to know is in there.

Post # 11
Member
2095 posts
Buzzing bee
  • Wedding: September 2011

I love Rick Bayless!! I didn’t even think of that. I am a huge top chef fan and loved him on Masters. I am dying to try some of his mole!

Post # 12
Member
778 posts
Busy bee
  • Wedding: September 2011

@StormyRose:  OMG it is SO good. Though I’m a wee bit lazy, so Darling Husband always gets stuck making it. :-/ I hear it freezes well…maybe next time we’ll make a quadruple batch.

Post # 13
Member
1715 posts
Bumble bee
  • Wedding: July 2012

Victorian Epicure. You can order online and they are much more potent than grocery store spices. Fiance cooks amazing mexican food using there spices all the time.

Post # 14
Member
10367 posts
Sugar Beekeeper
  • Wedding: September 2010

If you cut the seeds out of jalapenos and other peppers, it will make them even milder.

Cumin, cilantro (fresh is best), lime juice, bay leaves (for mexican soups) are all staples that don’t add too much heat but add a ton of flavor. I love dried chili powder, too – that’s something you could use in moderation.

Post # 15
Member
139 posts
Blushing bee
  • Wedding: December 2012

Hi I’m mexican , I recommend you buy a Knorr chiken bouillon for your soups ,casseroles, meats and more just be carefull adding it because if you put to much is salty; add teaspoon and try it , add another teaspoon and try it again , once you know the right amount is very easy and teasty.

 

Post # 16
Member
3344 posts
Sugar bee
  • Wedding: August 2010

Not spicey spices, but for Mexican food I always use cumin, garlic, salt, lime and cilantro.

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