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Mexican spice blend recipes

Fri, 17 Jul 2026 00:59:52 GMT

Mexican spice blend recipes

Fish Tacos:

Ingredients: Firm white fish fillets

1 tbsp Mexican spice blend

1 clove garlic crushed

1/2 tbsp oil

Salt to taste

Squeeze of lime juice

Method: Cut fish into chunks or batons,

add spice blend, garlic, oil and salt, leave to marinate for 10- 20 mins

Grill on hot pan or BBQ until fish is cooked through

Serve with pineapple slaw and chipotle mayo

Pineapple slaw:

Ingredients:

1/4 purple cabbage

1/2 small white onion

2 green jalepeño chillies ( or to taste)

1 small pineapple

1/2 bunch of coriander

1 tsp salt

1 Lime

1 orange

Method: Shed cabbage on a mandolin or slice finely,

sprinkle with salt and leave to wilt while preparing the other ingredients

chop ½ pineapple, chillies, onion and coriander finely.

Blend the other half of the pineapple with the juice of one lime and one orange.

Squeeze excess liquid from the cabbage and mix in chopped pineapple, onion, coriander and jalepeños.

Add dressing to taste.

Vegetable fajitas

Ingredients: half each: Eggplant; Zucchini; Capsicum; Red onion;

1 x Tomato

1 clove of garlic crushed

1 Tbsp Mexican spice blend

1 Tbsp vegetable oil

Method: Cut all vegetables into or batons, sprinkle eggplant with salt and set aside for 10mins, pat dry with a paper towel. Toss together with all the other vegetables, spice blend, oil and garlic. Grill until cooked, removing each vegetable as it is done, or spread on a baking tray and bake for 20-30 mins in a hot oven or in the air fryer

Spiced blender mayonnaise

Ingredients: 1 large egg

1 Tbsp lime juice

1 tsp Journey Food Co. Mexican spice blend

1 tsp chipotle in adobo or chipotle chilli powder

1 clove garlic ( crushed)

1 cup avocado oil or light olive oil

Salt to taste

Method: Place egg, spices and garlic and lime juice to a blender jug, or jar that will fit the blender head, making sure that the ingredients reach the blade.Cover with oil and sit for 15 seconds. Place head of the blender on the bottom or the jug and and blend at high speed. Do not move the blender, As the mayonnaise forms slowly tilt and lift the head until all of the oil is emulsified. Add salt to taste.Keeps up to two weeks in the fridge

Minced beef taco filling

500gm beef mince

1 large brown onion

2 cloves garlic

1 Tbsp Mexican Spice Blend

I Tbsp tomato paste

1 tin tomatoes

1 tsp salt

Chop onion into cubes and fry until translucent.

Add chopped garlic and mince meat, fry until mince starts to brown.

Add Mexican spice blend, fry for one minute

Add tomato paste and tinned tomatoes and cook for 20 mins or until mince is fully cooked and the liquid has reduced to the desired consistency.

Serve with tacos, ice berg lettuce, tomato salsa, cheddar cheese, sour cream and chilli sauce.

Black Bean Nachos

2 tins black beans

1 large brown onion

2 cloves garlic

1 tin tomatoes

1 Tbsp tomato paste

1 tsp salt

Cut onion into cubes and fry until translucent

Add finely chopped garlic and fry until fragrant. Add spice mix, fry one minute.

Add black beans with liquid, tomato paste and tinned tomatoes. Cook until the liquid has reduced, mashing some of the black beans as they cook. Add salt to taste.

Serve over corn chips with cheese, tomato salsa, and sour cream

Huevos Rancheros - Mexican breakfast eggs

1/2 large brown onion

1 cloves garlic

1/2 red capsicum

1-2 fresh chillies or to taste

1 -2 tsp olive oil

1 heaped tsp Mexican spice blend

1 tin diced tomatoes

4 eggs

Dice onion, garlic, capsicum and chilli if using. Add olive oil to a wide fry pan, heat oil and then add onions, garlic, and capsicum and chilli. Cook 10 mins or until softened.

Add spice mix and fry one minute

Add tomatoes and simmer 5 mins until liquid is reduced. Add salt to taste.

Make four small wells in the tomato mix and crack an egg into each one. Cover and cook for around 3-5 minutes or until cooked to your preference.

Serve with toast or warm tortillas and grated cheddar cheese.

Mexican slow cooked pork

2kg pork shoulder

1 onion diced

4 cloves garlic minced

2 tbsp mexican spice mix

1 tbsp olive oil

2 Tbsp chipotle chillies in Adobo

1 tin diced tomatoes

Juice of 2 oranges

2 tsp salt

Place pork in slow cooker with fat side up. Rub spice blend, olive oil and salt over the pork. Add onion, garlic, chipotle ( if using), orange juice and tomatoes

Cook for 7 hours on high or 10 hours on low

When pork is cooked remove from the liquid and pull with two forks while still warm. Reduce the cooking liquid and pour over the pulled pork.

Use in tacos, burritos or Mexican rice bowls.

Moroccan spice blend recipes

Fri, 17 Jul 2026 00:59:30 GMT

Moroccan spice blend recipes

Chicken with chorizo and chickpeas

500gm chicken thigh fillets diced

1 chorizo sausage thickly sliced

1 large brown onion diced

2 cloves garlic

1 heaped teaspoon Moroccan spice blend

1 tsp salt

1 tin crushed tomatoes

1 red capsicum

1 tin chickpeas

Heat 1 Tsp olive oil in a heavy based pan. Dice onion and fry on medium heat until translucent. Add chorizo and brown on each side. Add diced chicken and fry 5 mins or until it changes colour. Add the spice blend and toss to coat chicken, add garlic, capsicum fry 5 mins until capsicum begins to soften. Add tinned tomatoes, tinned chickpeas with liquid and salt. Cover and simmer 15-20 mins until chicken is cooked through. Adjust seasoning. Serve with quinoa or cous cous.

Shakshuka - Middle Eastern breakfast eggs

Ingredients:

1 Tbsp Olive oil

1 large onion - diced

2 cloves garlic - crushed

1 tsp Moroccan spice blend

1 red capsicum diced

1 tin crushed or diced tomatoes

salt and chilli flakes to taste

4 eggs

Method:

Heat olive oil in a wide fry pan. Fry onions until translucent, add garlic and spice mix, fry until fragrant, stirring. Add capsicum and fry a further 3-5 minutes until they begin to soften. Add the tomatoes, salt and chilli ( if using ) to taste. Simmer for 5 mins or until the sauce reduces and thickens a bit. Make four small wells in the sauce and gently crack an egg into each one. Cover and simmer gently for 5 minutes or until the eggs are cooked to your preference.

Sprinkle with fresh chopped parsley, serve with toast or flat bread.

Chicken targine with green olives and lemon . Serves 4

4 x chicken thighs, bone in skin on

4 x chicken drumsticks

2 Tbsp olive oil

1 large onion diced

3 cloves garlic crushed

1 Tbsp Moroccan spice blend

1 Tbsp tomato paste

1 can diced tomatoes

500ml chicken stock

1 tsp salt ( or to taste)

2 lemons

4 Tbsp pitted green olives

Fresh coriander to serve

Steamed rice or cous cous to serve

Method:

Heat olive oil in a targine or wide, deep fry pan with a lid.

Brown chicken, turning until skin in brown all over.

Remove from the pan and pour out any excess oil.

Add onions and fry 3 mins or until translucent. Add garlic and spice mix and fry for one minute.

Add tomatoes, tomato paste, lemon juice and skins of juiced lemons ( no need to chop) and salt. .

Add stock then chicken and olives . Add the chicken back in and cover and cook for 20 minutes or until the chicken is cooked ( check with a thermometre that it is over 70C. Remove the lid and simmer uncovered for another five minutes until the sauce has reduced and thickened.

Sprinkle with fresh coriander and serve with steamed rice or cous cous.

Slow cooked Mediterranean lamb

ingredients:

2 kg leg of lamb or shoulder

2 Tbsps olive oil

500ml beef stock

1 large onion

4 cloves garlic

1 tbsp Moroccan spice blend

1 tsp salt

1 tin diced tomatoes

Rub lamb all over with 1 Tbsp olive oil, salt and spice mix

Roughly chop the onion and garlic and add to the slow cooker with stock and tomatoes.

Add the lamb. Slow cook on low for 10 hours or until the meat comes away from the bone easily.

Remove the lamb and place on an oven tray, drizzle with remaining olive oil and bake for 20 mins or so until the skin is browned.

Remove liquid from the slow cooker and simmer in a saucepan until reduced and thickened. Pour over the lamb.

BBQ'd Mediterranean vegetables.

Ingredients:

1 x Eggplant

1 x Zucchini

1 x red capsicum

1 x red onion

3 x roma tomatoes

2 x clove garlic crushed

1 Tbsp Tomato paste

2 Tbsp OIive oil

1 x tspn salt

1 x tsp Moroccan spice mix

Cut eggplant into thin strips, sprinkle with salt and set aside.

Cut all of the other vegetables into long thin strips.

Pat dry eggplant and place in a large bowl with the olive oil, garlic, tomato paste, salt and spice mix.

Toss well and cook on the BBQ until cooked through and beginning to char on the edges.

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