Alexs Mexican Spice Mix Recipes

CHURROS WITH MEXICAN HOT CHOCOLATE SPICE MIX

Steps:

• Preheat a deep-fryer or place the vegetable oil into a medium pot over medium-high heat until the oil is 350 degrees F.
• Place the butter, brown sugar, Mexican vanilla extract, salt and 1 cup water in a small saucepan and bring to a boil. Add the flour all at once and stir vigorously with a whisk to combine thoroughly and quickly. Lower the heat to low and cook, stirring with a wooden spoon, for 3 minutes. Transfer to the bowl of a stand mixer fitted with the paddle attachment, then add the eggs, one at a time, mixing thoroughly after each one. Once both are added, stir vigorously until the dough is homogenous. Place in a pastry bag fitted with a large star tip.
• Combine the granulated sugar, turbinado sugar, cacao nibs, Mexican cinnamon, flaky salt and chipotle powder in a bowl and pour onto a quarter-sheet tray or shallow dish. Set aside.
• Carefully pipe the dough mixture into the oil, cutting when each piece is 5 inches long, and cook in batches, separating to prevent sticking with tongs or a spider, until crisp and golden, about 4 minutes.
• Remove from the oil and place on a tray lined with a paper towel to drain. While still hot, transfer to the sugar mixture and roll until thoroughly coated. Repeat with the remaining dough and serve immediately.
• As street food, these would be served in a heavy paper cone. At home, they can be served in a coffee cup standing up or in a small short vase.

ALEX'S MEXICAN SPICE MIX

Steps:

• Mix all of the spices together and store in an air tight jar.

MEXICAN BLEND SPICE MIX

Steps:

• Mix together and store in a tightly capped jar.
• Use: Stir 1 to 2 teaspoons into salsa or guacamole.
• Can be added to chili, used as a seasoning for meat or chicken prior to grilling or baking.
• Add 1 teaspoon of mix to olive oil, balsamic vinegar and chopped fresh cilantro for a"mexican vinaigrette" dressing.