Ingredients:

  • 2 tbsp Chili Powder
  • 1 tbsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper
  • 0.5 tsp Onion Powder
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Dried Mexican Oregano
  • 0.25 tsp Red Pepper Flakes

Instructions:

  1. Measure the Chili Powder. Place 2 tbsp Chili Powder into a small bowl.
  2. Add the Ground Cumin. Stir in 1 tbsp Ground Cumin.
  3. Incorporate Smoked Paprika. Add 1 tsp Smoked Paprika. Wait for the color to turn a deep, rich crimson.
  4. Season with Salt and Pepper. Add 1 tsp Sea Salt and 1 tsp Black Pepper.
  5. Add Savory Powders. Whisk in 0.5 tsp Onion Powder and 0.5 tsp Garlic Powder.
  6. Crush the Mexican Oregano. Rub 0.5 tsp Dried Mexican Oregano between your palms into the bowl.
  7. Add the Heat. Toss in 0.25 tsp Red Pepper Flakes. Adjust this carefully depending on your spice tolerance.
  8. Whisk thoroughly. Use your mini whisk until the color is uniform and no clumps remains.
  9. The Bloom Test. Heat a teaspoon of oil in a pan and add a pinch of the mix. It should smell toasty within 5 seconds.
  10. Store or Use. Transfer to a jar or add directly to 1 lb of browned, drained ground beef with 1/3 cup of water.