Well, here it is, my very own secret spicy meat seasoning. I argued loudly with myself over whether to share this with the world and, in the end, decided “what the heck”. So, here it is.
BTW, you may notice that there aren’t any spices in the ingredients list that are particularly “hot”. That’s because I believe every meal has its own special heat requirements. This mix is a starting point that really helps set up that spicy southwestern flavor profile I want.
I use this in my taco meat, my burritos, pintos, stuffed peppers… you name it. If you want southwest flavoring that’s spicy and delicious, this is your’add-in.
- 8 – 10 large fresh sage leaves, finely diced
- 2 Tbsp Black Peppercorns
- 2 Tbsp Cumin Seeds
- 1 tsp dried Thyme Leaves
- 2 Tbsp Kosher Salt
- 4 Tbs Spanish or Mexican Oregano
- 1-1/2 Tbsp Smoked or Smoked hot Paprika
- 1-1/2 Tbsp Ground dried Chipotle
Add the rest of the ingredients and mix well (I use a whisk), then store in an airtight container. Shake well before using.
Casa Cordova Spicy Meat Seasoning
- You’ll need a good spice grinder. I use the KitchenAid BCG111OB Blade Coffee Grinder, but you can use any grinder you prefer.
- Put the black peppercorns, cumin seeds, and thyme leaves into your grinder and grind them into a powder. This isn’t a rub, it’s a seasoning mix, so the finer, the better. I pulse the grinder 10 times, take the cup out and shake it up, and then pulse it 10 more times to get the consistency I want.
- Add the rest of the ingredients and mix well (I use a whisk), then store in an airtight container. Shake well before using.