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Mexican Spice Mix

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I use this wonderful and versatile spice mix in a range of dishes, as a dry rub and in marinades. It is one of the easiest to make and requires no dry frying or grinding. Simply, measure and mix!

The key to the authenticity of flavours is getting hold of Mexican chilli spice rather than the generic ones you can get in your supermarket. If you are making up a batch of this spice mix, and you love eating Mexican food, it is really worth going the extra mile and buying these authentic spices. If stored in sealed, airtight containers (I use jam jars) and in a cool, dark place, they will last for up to 6 months.

A variety of recipes using Mexican Spice Mix

My Mexican Spice is very versatile and can be used in a range of dishes and marinades. Keep an eye out for these dishes:

Dishes already posted:

Dishes I plan to post:

  • Mexican Marinade for fajitas
  • Blackened Mexican Chicken Breast with Mashed Sweet Potato
  • Blackened Spicy Chicken served with Mexican Creamed Corn and Mashed Sweet Potato, Avocado, Cojita Cheese, Chopped Cherry Tomatoes, Sour Cream and Lime
  • Mexican Chilli Lasagne
  • Chilli Dogs
  • Nachos
  • Chilli Topped with Cornbread, Red Onion, Red Pepper, Red Chilli and Garlic
  • Burritos
  • Quesadilla
  • Chimichanga
  • Enchilada
  • Chilli with Baked Potatoes, Sour Cream, Cheese, Avocado and Tomatoes
  • ‘Dirty’ Chilli Chips/French Fries

How to make Mexican Spice Mix

Collect all your ingredients together:

  • Chipotle powder – I use Chilli Wizards. (Sub with chilli or cayenne powder)
  • Ancho Grande Chilli Powder – also from the Chilli Wizards. (Sub with smoked paprika)
  • Mexican Oregano – luckily also at Chilli Wizards. (Sub with standard dried oregano)

All are available directly from Chilli Wizards. Amazon also stocks all three from a range of suppliers. Depending on where you live, you may also find that your supermarket stocks them.

You will also need:

  • cumin powder
  • garlic powder
  • onion powder

Mexican Spice Powder

Authentic and Spicy – delicious in Mexican dishes, dry rubs and marinades.

Cuisine Mexican
Keyword Spice mix
Prep Time 5 minutes
Author Susan


  • 2 tablespoons ancho grande chilli powder – sub with chilli powder or cayenne powder

  • 2 tablespoons chipotle powder – sub with hot smoked paprika powder

  • 2 tablespoons cumin powder

  • 2 tablespoons garlic powder

  • 1 tablespoon onion powder

  • 1½ teaspoons dried oregano


  1. Put all your ingredients in a jar or bowl and mix well.

  2. Store, sealed in an airtight container (such as a jam jar and lid) in a cool, dark place for up to 6 months.

Recipe Notes


  • Measuring spoons
  • Jar or bowl for mixing
  • Sealed container, e.g. jam jar and lid

Mexican Spice Mix:

If you want to scale down the amount of spice mix you make, you can use the following amounts which will give you just under 4¾ teaspoons:

  • 1 teaspoon ancho grande chilli powder – replace with chilli powder or cayenne if necessary
  • 1 teaspoon chipotle powder – replace with smoked paprika if necessary
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano


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