The Mexene Chilli Powder Recipe is a must-have for adding authentic Mexican flavor to your dishes. It is smoky, spicy and slightly sweet.
This Mexene Chilli Powder Recipe is easy to make at home using simple dried chilies and spices. You can control the heat and freshness.
If you want to learn how to make Mexene Chilli Powder Recipe, this guide will walk you step by step. I will also show the best ingredients for Mexene Chilli Powder and tips for storage and usage.
My Experience With This Recipe
I first made this chili powder for homemade tacos. I wanted a smoky flavor similar to store-bought Mexene powder.
The result was incredible. The powder was fresh, vibrant and had a perfect heat level. It enhanced the flavor of beef, chicken and vegetables.
Since then, I always make a batch at home. It lasts for months and tastes better than pre-packaged powder.
Recipe Card Info
- Recipe Name: Mexene Chilli Powder Recipe
- Servings: About ½ cup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Course: Spice Mix / Condiment
- Cuisine: Mexican
- Calories: 10 kcal per teaspoon
Equipment List
- Skillet or frying pan
- Baking sheet
- Spice grinder or coffee grinder
- Measuring spoons
- Airtight container or jar
- Mixing bowl
Ingredients You Need for Mexene Chilli Powder Recipe
- 6 dried guajillo chilies
- 4 dried ancho chilies
- 2 dried pasilla chilies
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin powder
- ¼ teaspoon oregano
- Pinch of salt
Instructions
1. Toast the Chilies
Remove stems and seeds from all dried chilies. Toast them lightly in a dry skillet over medium heat. Move them often to prevent burning.
2. Cool the Chilies
After toasting, remove chilies from heat. Let them cool completely. Cooling preserves flavor and prevents moisture from forming in the spice powder.
3. Grind the Chilies
Place cooled chilies in a spice grinder. Grind into a fine powder. Sift if desired to remove larger pieces for smooth texture.
4. Mix Spices
In a bowl, combine chili powder with smoked paprika, garlic powder, onion powder, cumin, oregano and salt. Mix thoroughly until evenly blended.
5. Store the Powder
Transfer the chili powder into an airtight jar. Store in a cool, dark place. Use within 6 months for best flavor and potency.
Recipe Tips
- Adjust heat by adding more or fewer chilies
- Toast chilies lightly; do not burn
- Grind small batches for maximum freshness
- Sift for smooth powder if needed
- Label jar with date of preparation
Nutrition Information
| Nutrient | Amount per Teaspoon |
|---|---|
| Calories | 10 kcal |
| Fat | 0.5 g |
| Carbohydrates | 2 g |
| Fiber | 1 g |
| Protein | 0.3 g |
| Sodium | 40 mg |
Serving Suggestions
This Mexene Chilli Powder Recipe works great in tacos, enchiladas, chili, soups and grilled meats. Sprinkle over roasted vegetables or mix into marinades. It adds smoky depth and balanced heat to any dish.
Best Sides To Serve With
- Mexican rice
- Refried beans
- Grilled vegetables
- Tortillas or flatbread
- Guacamole or fresh salsa
Storage and Reheating Tips
- Store in an airtight jar away from sunlight
- Avoid moisture to prevent clumping
- Do not heat; use as seasoning
- Shake before each use for even distribution
- Lasts 6 months if stored properly
Mexene Chilli Powder Recipe
Ingredients
- 6 dried guajillo chilies
- 4 dried ancho chilies
- 2 dried pasilla chilies
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin powder
- ¼ teaspoon oregano
- Pinch of salt
Instructions
Toast the Chilies
- Remove stems and seeds from all dried chilies. Toast them lightly in a dry skillet over medium heat. Move them often to prevent burning.
Cool the Chilies
- After toasting, remove chilies from heat. Let them cool completely. Cooling preserves flavor and prevents moisture from forming in the spice powder.
Grind the Chilies
- Place cooled chilies in a spice grinder. Grind into a fine powder. Sift if desired to remove larger pieces for smooth texture.
Mix Spices
- In a bowl, combine chili powder with smoked paprika, garlic powder, onion powder, cumin, oregano and salt. Mix thoroughly until evenly blended.
Store the Powder
- Transfer the chili powder into an airtight jar. Store in a cool, dark place. Use within 6 months for best flavor and potency.
Notes
- Adjust heat by adding more or fewer chilies
- Toast chilies lightly; do not burn
- Grind small batches for maximum freshness
- Sift for smooth powder if needed
- Label jar with date of preparation
Ina Garten Shortbread Cookies Recipe
FAQs about Mexene Chilli Powder Recipe
1. Can I use other chilies?
Yes, you can substitute with New Mexico or chipotle chilies. Adjust quantities to match heat level and smokiness.
2. How long does it stay fresh?
If stored in an airtight container in a cool, dark place, it stays fresh for up to six months.
3. Can I make it spicy?
Yes, add more pasilla or chipotle chilies for heat. Reduce guajillo for milder flavor.
4. Can I add extra herbs?
Yes, a pinch of thyme or Mexican oregano enhances flavor. Mix small amounts first to taste.
5. How do I use Mexene chili powder?
Use it in tacos, chili, soups, stews or rubs for meat. Add at the start of cooking or sprinkle before serving.
Conclusion
The Mexene Chilli Powder Recipe is simple, fresh and full of flavor. Homemade powder beats store-bought varieties every time.
Now you know how to make Mexene Chilli Powder Recipe step by step. With the right ingredients for Mexene Chilli Powder, you can enhance any Mexican dish at home.
Make a batch, store it and enjoy smoky, flavorful heat in your meals. It’s a must-have for every kitchen.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
