TexMex Spice Mix
Originally I got this recipe from Rachel Bryant's book, Meatified. Her book was one of my main influences as I researched Autoimmune Protocol cooking. I adjusted some of the ratios from the original recipe to suit my taste (and what I happened to have in my pantry) as well as added some pepper seasonings. So you understand, peppers are part of the Nightshades family, and you should avoid all Nightshades if you're on AIP. I've found that I can tolerate most Nightshades, so I've added them back into my diet in small amounts. This is a great seasoning mix to keep in the pantry for anything you want to have that TexMex flavor. Excellent on carnitas, fish or grilled meats. I also like to use it in my Mexi-Cauli Rice recipe, which I adapted from NomNomPaleo.
TexMex Spice Mix
Ingredients
- Ingredients
- 1/4 Cup Dried Oregano
- 2 Tablespoons Dried Thyme
- 1 Tablespoon Granulated Garlic
- 1 Tablespoon Dried Onion Powder
- 1 teaspoon Ground Cinnamon
- 2 teaspoons Dried Ginger (gives it spicy flavor)
- 2 teaspoons Red Pepper Flakes (optional)
- 2 teaspoons Smoked Paprika (Optional)
Method
- Mix all ingredients together and store in an airtight jar.
