Mexican In A Minute Seasoning Blend
Mexican In A Minute Seasoning Blend
Mexican In A Minute Seasoning Blend
Mexican In A Minute Seasoning Blend
Mexican In A Minute Seasoning Blend
Mexican In A Minute Seasoning Blend
Mexican In A Minute Seasoning Blend

Mexican In A Minute Seasoning Blend

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This blend is something special. Spiced robust flavor with essence of cumin, cocoa, jalapeno and red pepper!

Add it to beans for instant satisfaction - black beans will burst with flavors you never new existed. Great in salsa, or with sour cream or Greek yogurt. Rub on chicken, ribs, flank steak, fish and much more. Makes awesome soups and enchilada sauce too! Try it in breakfast dishes too: eggs, omelets, potatoes and more! Size: 2.8oz (80gm)

Ingredients: Sea salt, kelp, dulce, jalapeno, cumin, cocoa powder, onion, red pepper, cilantro, garlic, green onion, red and green bell pepper, oregano, lemon peel, lime peel and black pepper

Recipe

INGREDIENTS

  • 4½ Teaspoons Mexican in a Minute seasoning
  • 1 Cup Quinoa, organic if possible
  • 1 Can Black Beans
  • 2 Tomatoes, diced. About 1.5 cups
  • 2 Cans of corn
  • 1 Jalapeno pepper, seeded and diced
  • 1 Yellow Bell Pepper, seeded and diced
  • ½ Red onion, diced
  • ¼ cup cilantro, diced
  • 1 Lime, juiced
  • 5 Tablespoons Olive oil

INSTRUCTIONS

  • Add 1 cup quinoa and 1 teaspoon of Mexican in a Minute seasoning to a pot and put over medium-high heat. Toast them for a few minutes and then add 2 cups of water. I like to cook the quinoa al dente. Cook for about 14 minutes, and then remove it from the heat. Let it sit covered for another 15 minutes or so. The quinoa fluffs up perfectly. Let it cool.
  • Pour the black beans into pot. Add 1 teaspoon of Mexican in a Minute seasoning. Place pot on stove over low heat and bring to a simmer for about 10 minutes. Don't cook too long or the beans will get mushy. After the beans have cooked, strain the liquid then chill them in your fridge until you are ready to mix all ingredients.
  • Cut the tomatoes and bell pepper into quarters. Remove the seeds like pictured above. Dice them about 1/8".
  • Do the same with the jalapeño. If you like more heat, leave the seeds in. Dice about 1/8".
  • Dice your onion too. Also 1/8". Keeping all the veggies small makes the dish more consistent. 
  • Drain corn.
  • Roughly chop the cilantro.
  • Mix all ingredients together. Add the lime juice, olive oil, and 2 ½ teaspoons of Mexican in a Minute seasoning. Place in fridge for at least an hour before serving so the seasoning releases its flavors.