This unforgettable, powerful, and complex blend of Mexican spices will take you on a journey to the culinary hot spot of the Yucatan! Enjoy this blend roasted, stewed, or grilled.
Blended with Mexican oregano, pink Himalayan sea salt, garlic, black peppercorns, roasted Ancho peppers, and spices.
Quick recipe: In a skillet with no oil, dry roast 5 roma tomatoes and 5 cloves of garlic (skin on) until they turn "blackish" but not burned (7 to 10 minutes). Remove from flame and cool slightly. Toss the tomato and garlic (peel it first), 1 tablespoon of olive oil, 1 cup of water and 1 1/2 tablespoons of this blend into a blender and blend well. Meanwhile, in a large pot add 1 whole chicken (cut up or whole) and pour the tomato mixture over the chicken, put the top on and cook over medium to low heat for 1 hour or until chicken is done. Serve over rice, ladle it in bowls as a soup or shred chicken and put on taco shells! Want it spicy? Add a pinch of chipotle chili! Easy no fuss meal.