(Part 2) Best mexican seasonings according to redditors
We found 148 Reddit comments discussing the best mexican seasonings. We ranked the 57 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
Mole is much more difficult to make from scratch than you might suspect. I had a mole lesson from an abuela of culinary renown in Oaxaca. I told her I wanted to learn to make mole negro. She laughed at me because mole negro takes her thirteen hours. We settled on mole coloradito instead, because it clocks in at a mere five hours.
After hours of toasting and grinding different peppers for her, I concluded I should make mole the way nearly all Oaxacans do: buy the mole paste at the mercado and reconstitute it with turkey stock. I did a side-by-side taste test with the coloradito we made and one made from reconstituted paste. The taste was the same.
Stateside I've had good results with this.
Tajin is awesome: http://www.amazon.com/Tajin-Classico-Sodio-Limon-Seasoning/dp/B00AFYKGL4/ref=sr_1_6_s_it?s=grocery&ie=UTF8&qid=1462406209&sr=1-6&keywords=tajin
I've had both the regular and low-sodium version and low-sodium is just as good as original. Has a lot of flavor to it, I sprinkle it on pretty much anything.
Seasoned Pioneers sells filé powder. They have various stockists around the UK, or you can order it from their website or Amazon. (Not affiliated with them in any way, but I have bought a couple of things from them in the past and been very happy with the quality.)
*Edit: formatting
I've never seen them in stores. I order them from amazon
https://www.amazon.com/True-Citrus-Lemon-Cilantro-Seasoning/dp/B00IGFRY1Y/ref=sr_1_10_s_it?s=grocery&ie=UTF8&qid=1496438610&sr=1-10&keywords=True+lemon
True lemon sells them directly too, they run a lot of sales
I'm originally from Louisiana, lol. :D Spices are a given, but I find that people tend to be locked-in on what they like! Here are my favorites (this is outside of stuff like garlic, etc), which are cajun & latino in flavor.
EDIT: But yeah, I didn't mention spices because whenever I mention the ones I like it's usually ignored :D
I am doing a smoke for a family reunion, brisket and pork shoulders. we'll be serving around 2:00 on Sunday, I will be starting around 7 or 8 Saturday night, pulling it around 10:30 on Sunday morning and holding it in a cooler during transport, slicing and shredding on site. Hope that helps on the timing.
For the rub, I would look at something like this. I've used it on chicken that I've grilled and it's pretty darn good for a store bought rub. Otherwise, you can always make your own with lime salt, some lime zest, a little garlic, hot paprika and some cumin.
https://www.amazon.com/Valentina-Seasoning-Chili-Powder-Bottle/dp/B01MXCHQRI
Some are saying to use store bought, which is fine. American versions are quite different than Thai versions though. I believe homemade to be the best, personal opinion, because you can adjust things easily and control salt. Plus the aroma is fresh and leave my house smelling like my friends' houses LOL
Below are the hard to find ingredients used in every authentic curry paste video I've come across. If you can't get things locally but use Amazon and are willing to spend a little more than at a local spot, you can find exactly what you need to make good curry paste.
None of these are end all be all brands/sellers, just ones I use regularly or have used. Look for lower prices as needed! Just guiding you on some common hard to find items & substitutes if you don't have a fully stocked Asian grocer nearby.
Dried galangal can be rehydrated and works just as well as fresh. Fresh is best, of course, but is hard to find. Ginger is not a replacement for this not even close. I made a curry paste with ginger once then with galangal...no. Heard you can also use galangal powder, but have never tried that.
Shrimp paste, keeps for a long time in the fridge. If you're not familiar with this stuff...it's gonna smell. (Am I strange for liking it though?) It smells like something you don't want to add in but it does not make adverse flavors in curries, it enhances them and the smell goes away once combined in the paste.
Lemongrass can be found at some commercial stores occasionally. I think you said you can get some locally though.
Prik chi fah (or spur chilis, not as spicy as the next pepper below) hardest to come by but you can use dried guajillo peppers (Spanish pepper) in its place.
Prik kee noo (Thai chilis, very spicy) you can use dried Szechuan peppers or arabol chilies (Spanish pepper). Arabols are a bit less spicy than Thai chilies but the flavor is comparable. The exception here is if you're making green curry, you really need fresh green Thai chilis, not sure jalapeños would work as a replacement, the flavor is too different to me.
Kaffir lime leaves Not for the paste but used to make some of the actual curries, in other dishes, or as edible garnish. The two ounce package is plenty and they freeze very well. Very aromatic and fresh scent, adds something nice to the curry. Can't live without it now.
Sounds like you can get fish sauce, but the depth of flavor really depends on the brand. I use squid fish sauce for curries personally. The flavor is nice and smooth but not overpowering. Tiparos is another brand of fish sauce I use for things like larb, stir fry, & Thai omelettes because it's much stronger in my opinion to the other two, too strong for a curry to me. Darker fish sauce, in my experience tend to be stronger than lighter colored ones.
Cilantro roots are just impossible to find in smaller markets or online from my searches. Cilantro stems work just fine! (If you watch the videos I shared below, she mentions this often. Here to confirm it works perfectly.) I double the amount of stems for roots in recipes though.
Cumin seeds, white pepper, coriander seeds can be found easily online and often in mainstream stores. Palm sugar isn't always necessary if you can't find it, I hate the process of breaking it apart!
I use Pai's recipes all the time, she runs Hot Thai Kitchen on Youtube. Her recipes for curries have all been fantastic, just remember to season properly with fish sauce. If you love Thai food definitely watch her videos I've never had a failure and they taste perfect to what my friends' families cook.
Here are her curry paste recipes, and I've tried every single one several times. Videos using the pastes should appear in the more videos sections:
red curry
green curry
yellow curry
Massaman
Panang
She just did a video about coconut milk if you need help with that. I use the Arroy-D in the can, she said she's never got it to separate but I have so I have no issues with it.
If you have questions, let me know!
Oh, and eat your Thai-style curry with Jasmine rice if you aren't, the aroma of it really enhances everything!
I like to cook a shoulder with paprika, cumin, garlic and salt. Just basic rub that can be used either for BBQ or tacos.
Take about a pound and cook/reheat it in a frying pan add Goya sazon (sin achote). Make tacos or add to back beans.
Try this
He can try the chicken and salsa recipe on the sidebar - there is such a thing as salt-free taco seasoning. Chicken thighs instead of chicken breasts should come out just fine.
Edit: if you can't get the salt free taco seasoning, sub in about tablespoon each of chili powder and cumin. Will have roughly the same effect and is also idiotproof.
This brand is very popular in the south... you may be able to find it in the Mexican foods aisle.
Here is what it looks like but I don't suggest buying it on Amazon because that's unbelievably expensive.
I've made my own before.
I bought carne asada from a local mexican place, and seasoned it. I'd recommend yellow onion, jalapenos, and chili powder in orange/lemon/lime juice. Cooked that up nice and slow. For fries we bought McDonalds french fries because frying properly is a pain, but it worked out well. Use fresh pico bought from a grocery store, cotija cheese, cheddar cheese, sour cream, cilantro, diced jalapenos, and avocado. Find properly big burrito tortillas.
I'm for not using cheddar and only cotija, but california burritos typically have melted cheddar on the fries. Also if you can find pico de gallo seasoning, sprinkle it on the avocados when they go in.
These were pretty amazing. Just cook the meat nice and slow. Look up a better carne asada recipe, mine was from my head and probably wrong.
Mexican candy
EMT's are awesome!
Working construction all summer just had cans of beans, cans of chicken, and cans of spices.
This shit is dank.http://www.amazon.com/Weber-Carne-Asada-Seasoning-Pack/dp/B00U0RO1SK
If you're into sriracha, you need to buy this and sprinkle them on your pork rinds!
I use this premade taco seasoning, it's really salty, but you need salt on keto anyway.
yeah not the good one
https://www.amazon.com/Old-El-Paso-Seasoning-Packet/dp/B009B4T41C
https://www.oldelpaso.com/products/fajita-seasoning-mix
unless they added them in the last 2 years?
Fajitas are traditionally cooked with mesquite. bolners has a great seasoning for fajitas. There a San Antonio company. I'd recommend a choice grade or above for the inside skirt steak. Cook them on medium high heat.
Sazon Goya con Azafran is amazing. Old Bay is awesome, as is most any Cajun style seasoning- Tony Chachere's, Slap Ya Mama. TexJoy is also delicious and Tajin as well.
But salt, black pepper, cayenne pepper, and cumin will work magic too.
Adding in a jar dried holy trinity (Cajun mirepoix) base makes good stuff too- onions, celery, and green bell peppers.