Super fragrant, easy to mix up and keep in the pantry, this will add Mexican flair to any dish you use it in!
This little mix will have you proclaiming “Arriba” at random moments, donning your sombrero and planning fiestas. Use as a dry rub on any protein before grilling or frying, in salad dressings for that fiesta flare, or as directed in recipes as recommended.
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Need
- 2 Teaspoons dried chilli flakes
- 2 Teaspoons cayenne pepper
- 2 Teaspoons sweet paprika
- 2 Teaspoons cumin seeds
- 2 Teaspoons pink salt flakes BUY
- 2 Teaspoons garlic powder
- 2 Teaspoons black peppercorns
- 1/2 cinnamon stick
- 2 Teaspoons Brew Choc BUY
- 2 Teaspoons coconut sugar
Do
- 1
Place all ingredients except Brew Choc and coconut sugar into a dry frying pan and toast on a medium–high heat until fragrant and just smoking.
- 2
Cool slightly before transferring to the Thermomix bowl with remaining ingredients. Mill 20 seconds/speed10. Store in airtight container until use.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
