menu icon
search icon

New Mexico Red Chile Sauce From Powder

By 1 Comment

This recipe for red chile sauce using chile powder, can be made from just about any red chile powder or a combination of powders. Find a chile powder that you like and cook up a batch of red chile sauce for your favorite Southwestern recipes.

A bowl of red chile sauce made from red chile powder.

This recipe for red chile sauce from powder, is very similar to my recipe for red sauce for tamales, made by toasting whole dried red chile pods.

Pure red chile powder, is simply a ground form of red chile peppers. Most of the red chile powder I use comes from New Mexico. And with New Mexico hailed as the Chile Capital of The World, there are many varieties available to purchase.

Making red chile sauce from powder is simple and very rewarding with rich robust flavor.

Red Chile Powder From New Mexico

New Mexico Red Chile Powder comparison.

Chile peppers are grown practically all over the state of New Mexico. And with each region comes a different nuance in color, flavor and heat level. A simple example is comparing chile powders from Southern New Mexico and Northern New Mexico.

The chile powder on the left is made from Hatch Red Chiles, from the Southern part of New Mexico. The chile powder on the right hails from the Northern part of the state. This is a great example of color variations.

Both are medium heat peppers, but my experience finds that Northern chile peppers are routinely hotter than those grown in the South. There is also a difference in flavor. Northern Chiles, example: Chimayo Chile Powder, is very rich with flavor and with a sweet note. The Southern chile powder, Hatch in this case, brings a bolder, earthier flavor.

Using chile powder from Northern New Mexico is recommended for chicken and vegetable dishes. While the powder from the Southern part of the state works well with heavier dishes that include beef or chorizo.

Either one of these powders make a delicious red chile sauce and don’t hesitate to make this sauce with chile powder from anywhere in the State of New Mexico. It’s all delicious, with just a different flavor.

If you’re looking to make red chile sauce from peppers grown in Colorado, check the heat level. Most peppers from Southern Colorado are Mirasol Peppers. The heal level is noticeably spicier.

This recipe is inspired by the many dishes I’ve had in restaurants in New Mexico with tips, tricks and serving recommendations from experts, New Mexico Magazine and MJ’s Kitchen.

For this red chile sauce, I’ve used Chimayo Chile Powder.

Ingredients You’ll Need

Ingredients to make red chile sauce from powder.
  • Pure Chile Powder: New Mexico chile powder preferred.
  • Onion: Use a sweet or yellow onion here. The flavor of a red onion would overwhelm the flavors.
  • Garlic: Diced
  • Neutral Oil: Canola oil or vegetable oil work well here.
  • Kosher Salt:Chefs prefer the pure salt flavor of Kosher salt.
  • Mexican Oregano
  • Chicken Broth: Or you can use water.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step by Step Instructions, It’s Easy

Cooking onions in a sauce pan to make red chile sauce from chile powder.
Cooking red chile sauce made from powder in a saucepan stovetop.
  1. Step 1: Warm oil in a saucepan over medium heat. Add onion and saute until onion softens. About 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  1. Step 2: Stir in chile powder then add chicken broth one cup at a time, stirring well each time. Add oregano and salt and simmer for about 20 minutes. Done!

The result is a rich, red, robust sauce that’s earthy in flavor. If you want red chile sauce in a hurry, then make it from red chile powder, rather than from chile pods. It’s an easy recipe to make for that quick sauce fix.

Tips For Success

  • Chile Powder: To experience the true flavor of New Mexico, use a New Mexico Chile Powder. For other flavors, use a red chile powder available to you. As long as you like the flavor and it’s not too spicy hot. A Scoville Heat Unit that ranges from 500 to 8,000 can be used for enchiladas, burritos and even Huevos Rancheros. Anything hotter than that should be used in small amounts, such as drizzling on tacos or tostadas.
  • Powder Texture: The powder texture determines the final texture of the sauce. To test, rub the powder between your fingers, if it’s gritty (like the Hatch chile powder pictured above), run the powder through a spice grinder to create a texture like flour.
  • Sauce Texture: If you want a smoother sauce, use garlic powder and onion powder.
  • Sugar: If the sauce seems bitter in flavor, add a sprinkle of sugar (about ½ teaspoon) and a splash of Apple Cider Vinegar (about 1 teaspoon).
  • To Thicken: If you want a thicker red chile sauce, once the onion and garlic are cooked, add 2 Tablespoon flour. Cook, stirring constantly to make a roux. Then proceed with the recipe.
Is Chile Powder The Same As Chili Powder?

Don’t confuse a single blend chile (with an e) powder with chili (with an i) powder. Chili powder is a blend of seasonings used to make Tex-Mex style chili soups, like this recipe for Cowboy Chili. Want to learn more about chiles? Take a look at my post for Chili vs. Chile, know the difference.

How To Use It

Red chile sauce has endless uses in New Mexico, Southwestern cuisine. Here are some suggestions:

  • A bowl of Pinto Beans with Chorizo would flourish with a drizzle of red chile sauce.
  • Use it to make a quick Carne Adovada Sauce.
  • And a spoonful to drizzle on any taco, burrito or enchilada is a treat.

Storage

Red Chile Sauce will keep in the refrigerator for up to 5 days. This sauce also freezes very well. I like to freeze in one cup increments in freezer safe zip-lock style bags. Lay flat for maximize storage space.

A bowl of New Mexico red chile sauce made from chile powder.

Looking for more saucy recipes to elevate your recipes? Here are some to take a look at.

And if you’re looking for something for that sweet tooth, don’t miss my recipe for Mexican Chocolate Sauce. With Kahlua, you’re going to love this recipe.

And don’t miss my category for Mexican Southwest Recipes. You’ll find lots of recipes to spice up your meal plans, including the most popular on my site for Colorado Green Chili. It’s a Hatch Green Chili recipe with pork, Colorado style.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of red chile sauce made from red chile powder.
Print Recipe
No ratings yet

Red Chile Sauce from Chile Powder

This recipe for red chile sauce using chile powder, can be made from just about any red chile powder or a combination of powders. Find a chile powder that you like and cook up a batch of red chile sauce for your favorite Southwestern recipes.
Prep Time15 minutes
Cook Time20 minutes
Course: sauce
Cuisine: Southwestern Mexican
Servings: 4 cups
Calories: 208kcal
Author: Lea Ann Brown

Ingredients

  • 2 Tablespoons Neutral Oil canola or vegetable oil work well here.
  • 1 mediium Sweet Onion chopped
  • 3 cloves Garlic diced
  • ¾ cup New Mexico Chile Powder
  • 4 cups Chicken Broth you can also use water
  • 1 teaspoon Mexican Oregano
  • 1 teaspoon Kosher salt or more to taste
  • ½ teaspoon sugar if needed to adjust bitter flavor
  • 1 teaspoon Apple Cider vinegar if needed to adjust bitter flavor

Instructions

  • Warm oil in sauce pan over medium heat. Add onion and sautee until onion is starting to become soft. About 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
  • Stir in chile powder, and then chicken broth, one cup at a time.
  • Add oregano and salt and bring to a boil.
  • Cook for about 20 minutes.
  • Use warm or refrigerate for later use. This red chile sauce also freezes well.

Notes

    • Chile Powder: To experience the true flavor of New Mexico, use a New Mexico Chile Powder. For other flavors, use a red chile powder available to you. As long as you like the flavor and it’s not too spicy hot. A Scoville Heat Unit that ranges from 500 to 8,000 can be used for enchiladas, burritos and even Huevos Rancheros. Anything hotter than that should be used in small amounts, such as drizzling over tacos or tostadas.
    • Powder Texture: The powder texture determines the final texture of the sauce. To test, rub the powder between your fingers, if it’s gritty (like the Hatch chile powder pictured above), run the powder through a spice grinder to create a texture like flour.
    • Sauce Texture: If you want a smoother sauce, use garlic powder and onion powder.
    • Sugar: If the sauce seems bitter in flavor, add a sprinkle of sugar (about ½ teaspoon) and a splash of Apple Cider Vinegar (about 1 teaspoon).
    • To Thicken: If you want a thicker red chile sauce, once the onion and garlic are cooked, add 2 Tablespoon flour. Cook, stirring constantly to make a roux. Then proceed with the recipe.

Nutrition

Serving: 1cup | Calories: 208kcal | Carbohydrates: 25g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 5mg | Sodium: 2181mg | Potassium: 924mg | Fiber: 16g | Sugar: 5g | Vitamin A: 13166IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 8mg

Smothered Green Chili Burritos

By 5 Comments

These Smothered Green Chili Burritos are filled with creamy refried beans and just right spicy Pork Green Chili. Smothered with more green chili and plenty of shredded cheese, a quick trip to the oven and they’re ready to serve.

Mexican Food is very popular in our house. If you’re looking for more, try this Cheesy Baked Shrimp Burrito Recipe, or this easy Chili Cheese Burrito.

Pork Green Chili Smothered Burrito served with rice.

These green chili burritos are one of the first dishes I learned to make when I caught the Mexican food “bug”. Of course tacos were more common for me way back then, but once I mastered smothered green chili burritos, I was “all in” on Southwestern Mexican cuisine.

The history of the smothered burrito is somewhat blurry, different sources claim the origins to be from Michigan, Texas, Mexico or California. And while smothered burritos are a common dish in any Mexican restaurant, a Green Chili Smothered Burrito is one I associate with Northern New Mexico cuisine.

You can order New Mexico burritos smothered with red sauce, green chili, or a combo of both which is referred to as “Christmas”.

For my Green Chili Smothered Burritos, the Green Chili is thickened, rather than soupy like my Green Chili with Pork soup style recipe. Thickening the green chili will keep the flour tortilla from becoming soggy.

I also add a cup of sour cream to make things even thick and richer. Let’s take a look.

Table of contents

Ingredients You’ll Need

Ingredients to make smothered green chili burritos.
  • Pork: For this recipe, you can use pork tenderloin or a pork loin roast. A pork loin roast is a leaner roast than a Pork Butt Shoulder roast. This leaner cut will be more receptive to a shorter cook time. Pork Tenderloin will take even less time to cook to a tender state..
  • Flour Tortillas: I like using the smaller 8″ size, rather than the super big 10″ tortillas. The smaller tortillas make burritos much more manageable to eat and prepare.
  • Refried Beans: Refried beans will be used as a creamy layer when building the burritos. Use canned for an easier fix, or you can use homemade refried beans to really ramp up the flavors.
  • Rotel Tomatoes: Made famous for their use in Queso Dips, we’ll use them to bring additional heat and flavor to the green chili.
  • Hatch Chile Peppers: Roast them yourself, peel and chop. Or purchase canned from the Mexican aisle at the grocery store.
  • Fresh Tomatoes: Fresh chopped tomatoes will add a sweet and fresh layer of flavor.
  • Sour Cream: Full fat please. Sour cream is used as part of the thickening process for the chili.
  • Onion: I recommend sweet or yellow onion.
  • Corn Starch: Used to thicken the chili.
  • Neutral Oil: We’ll sear the pork chops in neutral oil. Canola or vegetable oil work well here.
  • Seasonings: Garlic, cumin, Mexican oregano, Southwest Spice Blend, salt and pepper.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Getting Started, Step by Step

We’ll start by making the Green Chili, which will become not only the filling for the burrito, but the smothering sauce to finish.

Please see recipe card for complete detailed instructions.

Browning pork loin roast to make smothered green chili burritos.
Making green chili for smothered green chili burritos.
  1. Step 1: Brown the pork: Cut the pork roas or pork tenderloin into bite sized pieces. Season according to directions and sear until browned. Add onions the last few minutes of cooking.
  1. Step 2: Dump and cook: Add Rotel tomatoes, water, fresh tomatoes, chile peppers, oregano, salt, pepper and cumin. Reduce heat and simmer 1 – 1 ½ hours, or until pork is tender. Once cooked, you’ll add the cornstarch slurry and sour cream to thicken the green chili.

The end result is tender, flavorful and just right spicy pork green chili that is used for a burrito filling and for smothering.

Pro Tip: Don't skip searing the meat. This is a crucial step in getting the most flavor out of this meal. Searing creates what is technically called Maillard reaction. Maillard reaction is the process where a crust is created. Simply stated, it's responsible for the complex flavors and aroma that makes bread taste toasty, and a grilled or seared burger taste charred. It's a technique that brings science to your cooking skills.

Build the Burritos

Smearing refried beans onto a flour tortilla to make green chili burritos.
Adding green chili to flour tortillas to make green chili burritos.
  1. Step 3: To build green chili burritos, spread some of the refried beans on each tortilla.
  1. Step 4: Spoon some of the green chili pork mixture down the center of each flour tortilla.

Rolling Burritos

  • Once filled, you can most certainly roll the burritos without folding in the sides and they’ll be fine.
  • But if you want to create a pocket/pouch style burrito like pictured above, you’ll find you have a much neater baking and eating experience. Warm the flour tortillas slightly before adding the filling. When adding the refried beans and green chili filling, leave some space on each side. In a simultaneous motion, using your index fingers, fold in the sides ¼ of the way to the center. Then immediately roll the burrito keeping those tucked pieces in place. Voila a pocket full of goodness ready to bake.
Rolled green chili burritos in a casserole dish, ready to bake.
Baked Smothered Green Chili Burritos in a casserole dish.
  1. Step 5: Roll burritos and place into an oven safe casserole dish.
  1. Step 6: Sprinkle on a good amount of the green chili and a couple handfuls of grated cheese. Baked until cheese is melted.

You can add more burritos to the casserole pan than shown above. I wanted to space them out so you could see the process better.

Questions You Might Have

Can I Make This Ahead Of Time?

The Green Chili is what takes the most time to make. Make it up to three days in advance, then assemble the burritos and bake.

Can I Use A Pork Shoulder Roast?

Only if you’re using left-over pork shoulder. A pork shoulder roast takes several hours of baking time to become tender. It’s a fattier cut of pork, meaning you have to shred and meat and remove the chunks of fat. Using a leaner pork loin roast or Pork Tenderloin is recommended for this recipe. It cooks tender in less time and there’s no fat to pick out and discard.

Are These Burritos Hot?

That’s the beauty of chile peppers. You can use mild, medium, hot or even extra hot peppers.

Tips For Success

  • Don’t overcrowd the skillet when browning the pork pieces. Leaving space in between will help the pieces brown rather than steam.
  • Don’t be stingy with those ingredients when smothering those burritos. Pile on the green chili and cheese for the best burrito experience.
  • Use medium heat peppers for the best New Mexico Chili flavor.

Storage

Store any leftover burritos in and air-tight container in the refrigerator for up to 5 days. I like to use the 50% power setting on the microwave to gently reheat leftovers.

To freeze, I like to individually wrap them in Saran style wrap them place them in a freezer zip-lock bag. Freeze any leftover burritos for up to three months. Let them defrost in the refrigerator overnight before reheating.

Smothered Green Chili Burritos served with rice.

How To Serve It

Use a spatula to place the burrito on a plate and make sure to scoop up some of the sauce. Serve garnished with thin sliced jalapeno peppers and cilantro. A side of Oven Baked Rice works well here.

More Southwestern Favorites

Southwestern Cuisine using chile peppers is rich and varied. Here are a few other New Mexico recipes that we love.

We’re big fans of New Mexico style cuisine. Be sure to try my most popular New Mexico inspired Hatch Green Chili Recipe. A hearty soup style chili with pork, warming spices and roasted Hatch Green Chile peppers.

Hungry for more? Don’t miss my Mexican/Southwestern recipe category. You’ll find lots of recipes to spice up your meal plans.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Green Chili Burritos served with white rice.
Print Recipe
5 from 1 vote

Smothered Green Chili Burritos

These Smothered Green Chili Burritos are filled with creamy refried beans and Pork Green Chili that's been simmered stove top with all of your favorite warming Southwest spices. A quick trip to the oven to melt the cheese topping and they're ready to serve.
Prep Time30 minutes
Cook Time2 hours 15 minutes
Total Time1 hour 45 minutes
Course: Main Course Pork
Cuisine: American/Mexican
Servings: 10 Burritos
Calories: 405kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon Neutral Oil Canola or vegetable oil work well here
  • 2 pounds Boneless pork loin roast Or Pork Tenderloin, cubed into ¾ inch pieces
  • 1 Tablespoon Southwest Spice Blend or salt and pepper
  • 2 cloves garlic chopped
  • 1 cup sweet onion chopped
  • 10 ounce Chopped Tomatoes with Chiles Rotel works well here, not drained
  • 2 cup water
  • 1 cup diced tomatoes fresh
  • 1 cup chile peppers roasted, peeled and chopped
  • 1 teaspoon Mexican Oregano
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 teaspoon ground cumin
  • 5 teaspoons cornstarch
  • 2 Tablespoons water
  • 1 cup Sour Cream
  • 2 cups Grated Cheddar Cheese Use as much cheese as needed to properly smother those burritos
  • 1 can Refried Beans 15.5 ounces
  • 10 flour tortillas 8" diameter

Instructions

  • Heat oil in a skillet over medium high heat. Add 1 pound of the cubed seasoned pork and sear about three minutes per side. But don't cook all the way through. Remove the pork to a Dutch oven. Add the remaining pork and repeat. Add onions about half way through cooking. Stir them to distribute with the pork. Add chopped garlic and cook until fragrant, about 1 minute. Remove the remainder of the pork/onions/garlic to the Dutch oven.
  • Add canned spicy tomatoes, water, fresh tomatoes, chile peppers, oregano, salt, pepper and cumin. Reduce heat and simmer, lid slightly ajar, 1 – 1 ½ hours, or until pork is tender.
  • Stir together cornstarch and water until well blended. Pour into the pork mixture. Bring to a boil and cook 2 minutes to thicken the pork mixture.
  • Add sour cream and stir until well blended.
  • To build burritos, spread some of the refried beans on each tortilla. Spoon some of the pork mixture down the center of each flour tortilla. Roll and place in a casserole seam side down. Spoon some of the green chile over the burritos and sprinkle with grated cheese.
  • Bake 350 degrees for 15 minutes or until cheese is well melted.

Notes

Tips for Success: 
    • Don’t overcrowd the skillet when browning the pork pieces. Leaving space in between will help the pieces brown rather than steam.
    • Don’t be stingy with those ingredients when smothering the burritos. Pile on the green chili and cheese for the best smothered burrito experience.
    • Use medium heat peppers for ultimate New Mexico Chili flavor.
    • Smothered green chili burritos is no time to worry about fat calories. Use full fat sour cream to make the green chili thick and richer.
    • The final Green Chili may or may not need a corn starch slurry thickener.  If using a pork tenderloin, the green chili will take less time to cook, and the end result will mean more liquid. Pieces of pork loin roast will take longer to become tender and the liquid may reduce more. Use your own judgement. The sour cream may be enough to thicken.

Nutrition

Calories: 405kcal | Carbohydrates: 25g | Protein: 31g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 725mg | Potassium: 601mg | Fiber: 3g | Sugar: 6g | Vitamin A: 556IU | Vitamin C: 17mg | Calcium: 268mg | Iron: 3mg

Smothered Green Chili Burritos … It’s What’s For Dinner

Easy Taco Burger Recipe With All Of Your Favorite Toppings

By 4 Comments

Make your next burger a Taco Burger. Mayonnaise makes everything better, and adding mayonnaise to ground beef returns a deliciously creamy juicy burger. Mix in some taco seasoning and you’ve got a sassy burger that the whole family will love.

If you’re burger fans like us, and like trying unique flavor combos, check out my Black and Blue Burger. Blackened seasoning and blue cheese come together for a championed hamburger.

Taco burger topped with shredded cheddar cheese, and topped with smashed avocado.

What Exactly Is A Taco Burger?

Simply stated, It’s a ground beef taco in burger form.

Taco Burger: The Best of Both Worlds in One Bite

If you love classic American cheeseburgers and crave the flavor of a ground beef taco, this Taco Burger recipe brings both favorites together in the most delicious way.

At its core, a Taco Burger is exactly what it sounds like: a seasoned ground beef taco, transformed into burger form. Taco seasoning is mixed directly into the ground beef for bold, savory flavor in every bite. The patties are then topped with all your favorite taco toppings-shredded cheddar cheese, crisp lettuce, juicy tomato, and smashed avocado on the top bun. Instead of pickles, this recipe features sliced pickled jalapeños for a tangy, spicy kick.

To make the patties extra juicy and tender, I use a trick I learned in culinary school: blending mayonnaise and panko breadcrumbs into the beef mixture. This simple addition gives the burger a creamy, melt-in-your-mouth texture.

This Taco Burger is a nod to my popular Tortilla Burger-just without the tortilla shell. While Taco Bell famously offered a Taco Burger in the 1970s, this version is a unique homemade twist that's perfect for a quick and satisfying weeknight dinner.

If you’re a fan of burgers and tacos alike, this recipe is your dream burger.

Ingredients You’ll Need

Ingredients to make a taco burger.
  • Ground Beef: I always recommend an 80/20% blend. That little bit of extra fat brings flavor a moisture to any burger.
  • Cheese, Grated: Use what you’d normally use to make tacos. Cheddar, Monterey Jack, Pepper Jack, Colby.
  • Lettuce: We like the cool crispy crunch of Iceberg Lettuce. Romaine or curly leaf green lettuce is also a good choice here.
  • Tomatoes, fresh sliced.
  • Panko Bread Crumbs are readily found on the baking aisle at your supermarket. A crispy, crunchy bread crumb that I use in so many recipes. Like in these gingery Ground Pork Meatballs.
  • Mayonnaise: Mayo, combined with the panko bread crumbs will bring a creamy note to these taco burgers.
  • Taco Seasoning: I highly recommend using my recipe for Homemade Taco Seasoning. It’s easy and packed with flavor. I add smoked paprika to my recipe for a slight smoky layer of flavor.
  • Avocado: Keep this recipe simple by simply smashing avocado with a fork. Seasoned simply with salt, it makes a great topping for this burger. If you want to use guacamole for a topping, check out my recipe for Molcajete Guacamole.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Step by Step Instructions, How To Make Taco Burgers

Mixing ingredients to make a taco burger.
Ground Beef mixture to make taco burgers.
  1. Step 1: Add ground beef, mayo, taco seasoning and panko bread crumbs to a bowl.
  1. Step 2: Just as you would making meatloaf, use your hands to gently blend the ingredients together.
Four taco burger patties on a white plate.
Pan frying taco burger patties in a French steel frying pan.
  1. Step 3: Form the meat mixture into 4 hamburger patties.
  1. Step 4: Heat a skillet over medium high heat. Cook the patties about 5 – 6 minutes per side or until internal temperature reaches 160 degrees.
Smashed avocado on a red plate.
  1. Step 5: While the burgers are cooking, peel, pit and salt the avocado and rough smash it with a fork. To build that burger, place lettuce and a slice of tomato on the bottom bun. Add the taco burger patty and grated cheese. Spread some smashed avocado on the top bun and serve.

Tips For Success

  • Do not use a non-stick skillet to fry taco burger patties. Use a good heavy skillet to get a proper sear on the hamburger patties. Non-stick skillets are notorious for not creating enough heat to get a good crispy sear when frying meats. A carbon steel pan or a cast iron skillet are good pans when frying proteins.
  • When mixing the ground beef mix, don’t over work the meat. Doing so will cause the patties to be to dense which will compromise the juicy nature of the burger.
  • Of course I’d love if you tried my Homemade Taco Seasoning, it full of very special smoky flavor. But if you need to save time, purchase your favorite taco seasoning brand at the grocery store.

Variations

  • Jazz it up: Add a scoop of Pico de gallo to your Taco Burger to bring fresh flavors.
  • Make it creamy: Add a dollop of Mexican Crema or sour cream.
  • Chorizo: Try making this taco burger using ½ Mexican ground chorizo and ½ ground beef. Choose bulk chorizo that is sold in packages that resemble ground beef rather than the tube variety. The tubed variety has too much oil and will compromise the texture of this burger.
  • Smash it: I’ve chosen to make this a thicker taco burger, but feel free to make the burger patties thinner by making them smash burgers. One the burgers hit the sizzling skillet, take a metal spatula and smash them thinner.
  • Gluten Free: To make this Taco burger gluten free, use gluten free panko bread crumbs and a gluten free burger bun.

Questions You May Have

Can I Cook A Taco Burger On The Grill

Absolutely yes. This burger is sturdy enough to withstand those grill grates.

Can You Freeze Taco Burgers?

Wrap any uncooked taco burger patties in plastic wrap, then place in a freezer safe zip-lock style bag, or a plastic freezer safe container. They’ll keep for up to three months. Thaw in the refrigerator overnight then cook.

Are These Burgers Make Ahead?

I make burger patties ahead of time quite often. Form the meat into patties up to 24 hours in advance. Keep on a plate covered with plastic wrap in the refrigerator until ready to cook.

What Sides Go Well With Taco Burgers?

My personal favorite is a baked bean recipe like this one for BBQ Baked Beans On The Grill. Or this easy recipe for Spicy Baked Beans. You can’t go wrong with Old Fashioned Potato Salad or a spicy mac and cheese recipe like this Mexican Mac and Cheese.

More Popular Burger Recipes

And if you’re burger fans like us, don’t miss the most popular hamburger recipe on my site for Bobby Flay’s Texas Burger With Coleslaw. And my category for Hamburger Recipes.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Taco burger on a sesame seed bun topped with shredded cheese and smashed avocado.
Print Recipe
5 from 1 vote

Super Simple Taco Burger

Make your next burger a fiesta. Mayonnaise makes everything better, and adding mayonnaise to ground beef returns a deliciously creamy juicy burger. Mix in some taco seasoning and you've got a sassy burger that the whole family will love.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course Beef
Cuisine: Southwestern
Servings: 4
Calories: 680kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Ground beef 80/20 blend is always recommended for great burger flavor
  • 1 Tablespoon Taco seasoning
  • ¼ cup mayonnaise
  • ¼ cup panko bread crumbs
  • 4 Hamburger buns
  • To build the burger:
  • Lettuce Iceberg lettuce works well here.
  • Sliced tomato
  • Grated Cheese Cheddar, Monterey Jack, or Pepper Jack
  • 2 Avocado peeled, pitted, smashed with a fork and salted

Instructions

  • Place ground beef in a bowl and break up the meat slightly.
  • Add the taco seasoning, mayonnaise and bread crumbs and gently mix until ingredients are blended. Shape the meat into 4 burger patties. Pan fry, grill or broil until done, about 5 minutes per side.
  • While burgers are cooking, peel, pit, salt and smash the avocado with a fork. A slightly chunky texture is good here.
  • To build the burger: place lettuce and a slice of onion on the bottom bun. Top each patty with some grated cheese. Spread smashed avocado on the top bun and serve with slices of pickled jalapenos.

Notes

Tips for Success
  • Do not use a non-stick skillet to fry taco burger patties. Use a good heavy skillet to get a proper sear on hamburger patties. Non-stick skillets are notorious for not creating enough heat to get a good crispy sear when frying meats. A carbon steel pan or a cast iron skillet are good pans when frying proteins.
  • When mixing the ground beef mix, don’t over work the meat. Doing so will cause the patties to be to dense which will compromise the juicy nature of the burger.
  • Of course I’d love if you tried my Homemade Taco Seasoning, it full of very special smoky flavor. But if you need to save time, purchase your favorite taco seasoning brand at the grocery store.

Nutrition

Calories: 680kcal | Carbohydrates: 33g | Protein: 26g | Fat: 50g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 462mg | Potassium: 856mg | Fiber: 8g | Sugar: 4g | Vitamin A: 215IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 4mg

Super Simple Taco Burgers … it’s What’s For Burger Night

Spicy Shrimp and Polenta With Marinara

By 3 Comments

Shrimp and Polenta when combined with a no-nonsense Marinara sauce combines Southern soul with Italian inspiration. This restaurant worthy meal is one you’ll crave every time.

Shrimp and polenta served over marinara sauce and with baby broccoli.

What You Can Expect From This Recipe

Flavor … flavor … flavor.

Let’s start with the star of the show, the shrimp. First coated in a fiery tangy Peri Peri Sauce, the shrimp is then coated in cornmeal breading that’s been spiked with red chile powder. Once fried, you have a crunchy and tender shrimp alive with flavor.

The shrimp is then served over creamy polenta surrounded by a simple marinara sauce.

The creamy marinara sauce is very fresh with flavor as not to overwhelm the complex flavors of the shrimp. We’ll use the method of cooking polenta that I learned in Culinary school, of using half and half = sinfully rich results.

Serving shrimp over polenta, using this method, is actually an easy recipe. It just has a few steps and techniques you’ll need to follow.

In my post, you’ll learn ingredient tips, cooking techniques and step by step instructions so that even the beginning home cook will find easy to follow. And this creamy polenta with shrimp recipe is adventurous enough for the seasoned home chef.

This creamy shrimp and polenta is a true fusion meal with flavors you won’t believe, and with crunchy, creamy and vibrant texture.

This recipe is a recipe that I developed for a Culinary School Project where we spent countless hours learning and implementing the French Mother Sauces and derivatives of those sauces. For Fish and Sauce week, we were to simply develop and prepare a Seafood Fusion Dish with a mother sauce using the appropriate cooking method. Marinara is one of those sauces.

Shrimp and Polenta is an adventurous meal, that somewhat easy to prepare, and a restaurant quality dish that’s ready in about an hour. Lets take a look.

[feast_advanced_jump_to]

Ingredients For The Simple Marinara Sauce

Ingredients to marinara sauce for shrimp and polenta.
  • Canned Tomatoes: Use good quality tomatoes. I like Red Gold Petite Diced tomatoes because the cut is smaller and they break down easier when cooking. Grab Fine chopped Pomi Tomatoes if you can find them. Pomi tomatoes come from the Parma region of Italy, and the only brand we used in Culinary School. Pomi tomatoes are thin with tomato flavor, not rich and well balanced. Perfect for when you want a light tomato character.
  • Anchovy Paste: Anchovy paste is easier to use than canned anchovies. It comes in a tube and is a blend of anchovies, salt and olive oil. It will bring a deeper flavor to this marinara sauce without being fishy.
  • Kosher Salt: Chefs prefer kosher salt for it’s naturally salty flavor.
  • Tomato Paste
  • Butter: Nothing like adding a stick of butter for a rich marinara sauce.

Chef’s Secret: Tomato paste is an MVP in the kitchen. The long cooking time used to make tomato paste gives it a concentrated sweet rich flavor. Just a dollop can add a subtle burst of robust flavor and body into just about any soup or tomato based pasta sauce. Add tomato paste at the beginning of the cooking process to add another layer of flavor. It’s a brilliant little trick.

See recipe card for full ingredients and quantities.

Instructions To Make Simple Marinara Sauce

Keeping ingredients simple and the process easy, makes this a satisfying marinara sauce as a platform for this Shrimp and Polenta recipe.

Cooking onions to make simple marinara for Shrimp and polenta.
  1. Step 1: Add oil to a pan. Once oil is heated, add chopped onion and cook until tender, about 5 minutes.
Adding canned tomatoes to make marinara sauce for shrimp and polenta.
  1. Step 2: Add the tomatoes and cook over medium low heat, covered, for 10 minutes.
Using an immersion blender to thin sauce to make Shrimp and polenta.
  1. Step 3: Use an immersion blender or food processor to puree the tomatoes to thin the sauce.
Adding seasonings and butter to sauce to simple marinara.
  1. Step 4: Add the butter, salt, sugar, anchovy paste, tomato paste, oregano and basil. Cook uncovered for 45 minutes on low heat. Sauce should be barely bubbling. Once cooked, cover, set aside and keep warm.

Ingredients For The Creamy Polenta

Ingredients to make polenta for shrimp and polenta.
  • Half and Half: Using half and half will result in a super creamy, rich and luscious polenta.
  • Polenta, Stoneground vs. Instant Polenta: Make sure you’re purchasing a package labeled Polenta rather than corn meal. Even though they’re similar products, Polenta is more coarsely stone-ground than corn meal. And don’t choose a product labeled instant polenta. It’s simply ground cornmeal and you’ll be disappointed in it’s mushy texture.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Instructions To Make Creamy Polenta

Undercooked polenta can be gritty and bland. Follow these simple instructions.

Adding polenta to half and half to make creamy polenta and shrimp.
  1. Step 1: Bring the half and half to a simmer in a medium saucepan. Pour in the polenta.
Making polenta with half and half and Parmesan cheese.
  1. Step 2: Whisk until polenta is well blended and there are no lumps. Reduce heat to low and simmer, stirring occasionally until polenta starts to thicken. About 15 minutes. Stir in Parmesan cheese, remove from heat, cover and keep warm.

Ingredients For The Spicy Breaded Shrimp

Ingredients to make spicy breaded shrimp.
  • Peri Peri Sauce: Peri Peri Sauce is a South African Sauce with a garlicky, spicy, lemony and tangy flavor.
  • Yellow Corn Meal: Use an instant style cornmeal that’s readily available on the baking aisle at your supermarket. Quaker Oats brand is an example. Using a stone-ground cornmeal will be too coarse for delicate shrimp.
  • Chile Powder: We’ll use a single blend chile powder vs. chili seasoning which is a combination of spices used to flavor Tex-mex chili style soups.
  • Jumbo Shrimp: Are sold 21 – 25 count per pound.

Cooking The Shrimp Perfectly

Coating shrimp with piri piri sauce.
  1. Step 1: Place the shrimp in a bowl and add the Peri Peri Sauce. Stir to evenly coat the shrimp.
Pan frying shrimp to make Shrimp and Polenta.
  1. Step 2: In a bowl mix together cornmeal, garlic powder, chile powder and salt. Gently coat each shrimp with the cornmeal mixture.
Pan frying shrimp to make Shrimp and Polenta.
  1. Step 3: Heat a skillet over medium high heat. Add oil. when oil is hot, add the breaded shrimp and cook until done. Exterior should be pink, and flesh slightly opaque. About 2 – 3 minutes per side.

Hint: How Can You Tell When Shrimp Is Cooked Through? Shrimp are cooked through when they curl and form the letter "C". If they start to curl past that stage, they're on their way to being over cooked. Watch the shrimp carefully, as over-cooked shrimp will become rubbery.

How To Plate Shrimp and Polenta

Shrimp and Polenta served over marinara sauce and baby broccoli.

I like to use my wide white pasta plates for this meal. I’ve provided an Amazon link for your convenience. I am an Amazon affiliate and if you purchase these bowls I receive a small commission at no extra charge to you.

  • Using a ladle, spread a little of the marinara on the bottom of the plate.
  • Place a mound of polenta over the sauce.
  • Arrange the cooked shrimp over and sauce.
  • Garnish with cooked baby broccoli or broccolini. The bright green vegetable makes the presentation “pop”.

Tip: When plating shrimp and polenta, if the polenta has become too thick, simply add more milk or half and half to thin.

Substitutions

  • Half and Half – If you prefer to cut out a major portion of the dairy in the polenta, substitute chicken broth for the half and half. The half and half was simply a decadent process we used in Culinary School for an ultra rich experience.

Storage

Store any leftover polenta in an airtight container in the refrigerator for up to five days. Gently reheat in the microwave. I like to use the 50% power option when reheating.

Marinara sauce will keep in the refrigerator for up to 5 days. Reheat stovetop in a small saucepan. You can also freeze leftover marinara for up to 6 months. Use a freezer zip-loc style bag for easy storage.

Top Tip

Purchase good quality wild caught shrimp. Look for the label indicating that it's wild caught American shrimp and not imported farmed. You'll be amazed that American wild caught shrimp actually tastes like shrimp. Sweet, buttery and smelling clean and oceanic.

FAQ

What is Polenta?

Polenta is a classic Italian dish made from ground cornmeal. It’s a classic Italian comfort food, like mashed potatoes are here in America.

What’s The Difference Between Polenta and Grits?

Polenta and Grits are similar. Polenta originated in Italy and is made from a type of corn called flint corn. Polenta has a granular texture and is yellow in color. Grits, popular in the United States is made from dent corn and has a smoother creamier texture. Grits are traditionally white in color, but are also available in a yellow color. I like this article from Serious Eats on the difference between polenta, grits and cornmeal.

Can I Make This Dish Ahead of Time?

You can prep the shrimp in advance by removing the shells and deveining. Refrigerate until ready to use. You can make polenta in advance, but it will thicken during storage. Use chicken broth or more half and half to thin as your reheat.

Recipe Variations

  • Mediterranean Inspired: Finish shrimp and polenta with fresh chopped cherry tomatoes, chopped olives and chopped basil.
  • Southern Comfort: Shrimp isn’t the only game in town. Simplify this recipe by skipping the shrimp and added cooked and sliced Andouille sausage.
  • Make that Polenta Fancier: Stir in a little tomato paste into the polenta as it cooks, for a rose-colored base.
  • Make it Spicier: Add some red pepper flakes to the marinara sauce. Red pepper flakes are widely used in Italian cuisine to spice things up. About ⅛ teaspoon will do the job. And ff you’re looking for a richer rustic and totally indulgent recipe for Marinara, check out this recipe copy cat recipe from a highly respected restaurant here in Denver. Rustic Marinara Sauce is the real deal. A more complicated recipe, it will work great for this shrimp and polenta recipe.

What To Serve with Shrimp and Polenta

This recipe is pretty much a meal on it’s own, but serving a simple Accompaniment Salad with a light vinaigrette, and some crust bread to soak up some of that marinara sauce works well here.

Serve with a crisp white wine, such as a Sauvignon Blanc or a light red. Rose is a good choice.

Looking for more special shrimp dinner recipes like this? Try these:

And don’t miss the most popular shrimp recipe on my site for Shrimp Campechana. A Mexican seafood cocktail that will blow your mind. Check out my Seafood category for more healthy dinner ideas.

Shrimp and Polenta with marinara and baby broccoli.
Print Recipe
No ratings yet

Spicy Shrimp and Polenta with Marinara

Shrimp and Polenta when combined with a no-nonsense Marinara sauce becomes a restaurant worthy meal. Shrimp gets an extra kick of excitement with Peri Peri. And a cornmeal breading spiked with red chile powder brings a lively crunch. A true fusion meal with flavor you won't believe.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course Seafood
Cuisine: American, Fusion, Italian
Servings: 4
Calories: 966kcal
Author: Lea Ann Brown

Ingredients

  • For The Marinara
  • 2 Tablespoons Neutral Oil Canola or Vegetable oil work well here
  • 1 Medium Sweet Onion or yellow onion
  • ¼ pound Butter 1-stick
  • ½ teaspoon Kosher Salt
  • ½ teaspoon Sugar
  • ½ teaspoon Anchovy Paste
  • 1 Tablespoon Tomato Paste
  • ½ teaspoon Dried oregano
  • ½ teaspoon Dried Basil
  • For The Polenta
  • 1 Cup Ground polenta
  • 4 Cups Half and Half
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • ¼ Cup Grated Parmesan cheese
  • For The Spicy Shrimp
  • 12 Jumbo Shrimp deveined, shells removed, but tails intact
  • ¼ teaspoon Kosher Salt
  • 1 Tablespoon Peri Peri Sauce
  • ½ Cup Cornmeal
  • ½ Tablespoon Garlic Powder
  • ½ Tablespoon Red Chile Powder
  • 3 Tablespoons Neutral oil Canola or vegetable oil work well here

Instructions

  • For The Marinara
  • In a medium saucepan, heat oil over medium high heat. Add onion and sautee until tender, about 5 minutes. Add the tomatoes, lower heat to medium low and simmer covered for 10 minutes.
  • Use an immersion blender or food processor to puree the tomatoes to thin the sauce.
  • Add the butter, salt, sugar, anchovy paste, tomato paste, oregano and basil. Cook uncovered for 45 minutes on low heat. Sauce should be barely bubbling. Once cooked, cover, set aside and keep warm.
  • For The Polenta
  • Bring the half and half to a simmer in a medium saucepan. Pour in the polenta.
  • Whisk until polenta is well blended and there are no lumps. Reduce heat to low and simmer, stirring occasionally until polenta starts to thicken. About 15 minutes. Stir in Parmesan cheese, remove from heat, cover and keep warm. Add milk or half and half it polenta becomes too thick as it sits.
  • For The Shrimp
  • Place the peeled and deveined shrimp in a bowl and add the Peri Peri Sauce. Stir to evenly coat the shrimp.
  • In a bowl mix together cornmeal, garlic powder, chile powder and salt. Gently coat each shrimp with the cornmeal mixture.
  • Heat a skillet over medium high heat. Add oil. when oil is hot, add the breaded shrimp and cook until done. Exterior should be pink, and flesh slightly opaque. About 2 – 3 minutes per side.
  • To Plate The Meal
  • I like to use my wide white pasta plates for this meal.
  • Using a ladle, spread a little of the marinara on the bottom of the plate. Place a mound of polenta over the sauce. Arrange the cooked shrimp over and sauce. Garnish with cooked baby broccoli or broccolini.

Notes

Tips For Success: 
  • Purchase good quality wild caught shrimp. Look for the label indicating that it's wild caught American shrimp and not imported farmed. You'll be amazed that American wild caught shrimp actually tastes like shrimp. Sweet, buttery and smelling clean and oceanic.
  • If polenta has become too thick while resting, add more milk or half and half and give it a good stir.
  • Broccolini or baby broccoli cooks very quickly. Bring a sauce pan of well salted water to a boil. Add broccoli or broccolini and cook for just a few minutes. Drain and add to the plate. The salty water helps keep the broccoli nice and green.

Nutrition

Calories: 966kcal | Carbohydrates: 66g | Protein: 17g | Fat: 72g | Saturated Fat: 34g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1541mg | Potassium: 641mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2069IU | Vitamin C: 7mg | Calcium: 355mg | Iron: 2mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy Shrimp and Polenta with Marinara …. It’s What’s For Dinner

Easy Homemade Southwest Spice Blend

By 2 Comments

A simple combination of herbs and spices give you a supply of your own homemade Southwest Spice Blend. Use it for grilling or roasting meats, and more.

Southwest Spice Blend in a Mason jar.

What exactly is my Southwest Spice Blend?

Myy recipe is a simple rustic chunky blend, more resembling the texture of a Montreal steak seasoning, rather than the more common fine spice mixes resembling a rub.

The difference with my Southwest Spice Blend is that I’m combining dried onion flakes, parsley flakes, Mexican oregano and crushed red pepper flakes. All of these are somewhat large in size compared to most fine blend jarred spices.

Chili powder and garlic powder join in for a traditional Southwest flair and the star of the show is adding chicken bouillon powder or granules.

This Southwest Spice Blend is a recipe that one of our Chef Instructors and I stirred together one day at Culinary School to season pork to make shredded pork tacos. During the process, we wanted it to be robust, we wanted it to be simple, we wanted to avoid a blend with an over-achieving list ingredients to confuse our tastebuds.

We wanted a Southwest Spice Blend that would build flavor, rather than mask flavor.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make homemade Southwest Spice Blend.
  • Chili Seasoning: Don’t confuse Chili Seasoning with a single blend red chile powder. Chili seasoning is a blend of several spices developed to season Texas Style Chili Soups. To learn more reference my article Chili vs. Chile.
  • Red Pepper Flakes: Red chile flakes are the key component on kicking up that Southwestern heat we all love.
  • Mexican Oregano
  • Garlic Powder: Or Garlic Granules.
  • Kosher Salt: Chefs prefer Kosher for it’s pure salt flavor.
  • Dried Onions: Dried onions start as white onions that have been chopped and dehydrated. During the drying process, they become toastier and richer in flavor than fresh onions.
  • Dried Parsley: Dried parsley not only adds color, but adds a mild, slightly sweet and earthy flavor to this spice blend.
  • Chicken Bouillon: Full of savory umami flavor, it also brings a blast of salt and poultry.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step By Step Instructions, It’s Easy

Southwest Spice Blend in a green bowl.
  1. Step 1: Simply combine all ingredients in a bowl and use a whisk to blend. Store in an air-tight container, preferably a Mason-style jar.
How Long Will This Southwestern Spice Blend Last?

Stored in an airtight container, in a cool dry pantry, this spice blend will last six months or longer.

Is This Southwest Spice Blend Spicy Hot?

This recipe uses a healthy amount of red chile pepper flakes, which in fact are quite spicy. This spice blend is not spicy hot for us, but feel free to play with the ingredients. Cut the amount of red pepper flakes in half and substitute 1 Tablespoon of Paprika, or Smoked Paprika for one tablespoon of the red pepper flakes. Doing so will tame that heat.

Tips For Success

  • A good rule of thumb to use this Southwest spice mix is to plan on one tablespoon per pound of meat.
  • All of the spices used to make this recipe are easily found on the spice aisle at your local grocer and you may already have everything you need on hand.

Ways To Use Southwest Spice Blend

  • Spice up those scrambled eggs. Sprinkle this spice blend over eggs at the beginning of the scrambling process. Make it a meal and add some drained black beans, chopped avocado and shredded cheese. Use 1 teaspoon for 4 scrambled eggs.
  • Grilled chicken: Sprinkle over chicken thighs or chicken breasts before grilling.
  • Whether grilling or pan searing, jazz up that next flank steak.
  • Try Southwest Spice Blend on roasted vegetables. Just sprinkle over the vegetables before placing them in the oven.
  • Use it to make simple tacos. Sprinkle over ground beef or ground chicken to quickly flavor the meat.
  • Add a sprinkle of this spice blend over shrimp to make a quick cheesy shrimp quesadillas.

More Recipes You Might Like

And if you’re looking for more ways to spice up meats and sauces, don’t miss my category for Condiment Recipes. You’ll find lots of easy recipes, including the most popular on my site for Spicy Pickles Made From Store Bought Dills.

And if you’re a fan of Southwestern recipes, don’t miss my category for Mexican Food. Lots of great recipes to spice up your meal plans.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Southwest Spice Blend in a green bowl.
Print Recipe
5 from 1 vote

Southwest Spice Blend

A simple combination of herbs and spices give you a supply of your own homemade Southwest Spice Blend. Use it for grilling or roasting meats, and more.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: Southwest
Servings: 12 Tablespoons
Calories: 15kcal
Author: Lea Ann Brown

Ingredients

  • ⅓ Cup Dried Onion Flakes
  • ¼ Cup Dried Parsley Flakes
  • 1 Tablespoon Chicken Bouillon Powder or granules
  • 1 Tablespoon Chili Powder
  • 2 Tablespoons Crushed Red Pepper Flakes or 1 Tablespoon New Mexico Red Chile Powder
  • 1 teaspoon Mexican Oregano
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Kosher Salt

Instructions

  • Add all ingredients in a small bowl and use a whisk to combine.
  • Transfer to a Mason type jar with a tight fitting lid.
  • Store in your pantry alongside your other spice blends.
  • When ready to use, shake the jar well to redistribute the ingredients. This is a mix of large, fine, medium sized ingredients. Smaller spices may settle to the bottom of the jar.

Notes

Tips for Success
  • A good rule of thumb to use this Southwest spice mix is to plan on one tablespoon per pound of meat.
  • All of the spices used to make this recipe are easily found on the spice aisle at your local grocer and you may already have everything you need on hand.
  • Store in an airtight container in a cool dry place. A Mason-style jar works well here. Shake jar before each use to distribute spices well.

Nutrition

Serving: 1Tablespoon | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 232mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg