Mexican Seasoning
This Mexican seasoning starts with a base of chili powder and lets you decide the rest. A small amount of cumin and garlic gives it depth, and a short list of optional herbs and spices, from Mexican oregano to cinnamon, lets you tune it toward earthy, sharp or warm. Mix a batch ahead, keep it in a shaker by the stove, and season meat, beans or vegetables in seconds.
Instructions
Measure the chili powder, salt, cumin and garlic into a bowl. Add the extra seasonings you want from the list: Mexican oregano, basil, coriander, onion, cinnamon, crushed red pepper and black pepper, at least a teaspoon of each one you use.
Stir everything together until the color is even and no pockets of salt or single spices remain. If you used whole cumin seed and want a finer texture, grind it before mixing.
Spoon the mixture into a small shaker or jar and close the lid. Keep it in a cool, dry place so it stays loose and does not clump.
Make it personal.
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