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Culinary Explorer
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Creating a Tex Mex paste involves combining bold flavors typical of Tex Mex cuisine into a concentrated form that can be used to season various dishes. Here’s a simple recipe for a Tex Mex paste:
Ingredients:

Creating a Tex Mex paste involves combining bold flavors typical of Tex Mex cuisine into a concentrated form that can be used to season various dishes. Here’s a simple recipe for a Tex Mex paste:
Ingredients:
- 3 dried ancho chilies
- 2 dried guajillo chilies
- 2 dried chipotle chilies (optional, for extra heat and smokiness)
- 1 small onion, roughly chopped
- 4 cloves garlic, peeled
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- Juice of 1 lime
- 1/4 cup vegetable oil
- Prepare the Chilies:
- Remove the stems and seeds from the dried chilies. Heat a dry skillet over medium heat and toast the chilies for about 1-2 minutes per side until they become fragrant. Be careful not to burn them. Place the toasted chilies in a bowl and cover with hot water. Let them soak for about 20-30 minutes until softened.
- Make the Paste:
- In a blender or food processor, combine the soaked chilies (drained), chopped onion, garlic, ground cumin, ground coriander, dried oregano, smoked paprika, black pepper, salt, and lime juice. Blend until smooth.
- Cook the Paste:
- Heat the vegetable oil in a skillet or saucepan over medium heat. Add the blended mixture to the hot oil. Cook, stirring constantly, for about 5-7 minutes until the paste darkens in color and the flavors meld together. Adjust the seasoning with more salt or lime juice if needed.
- Store or Use Immediately:
- Let the Tex Mex paste cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to a week, or frozen for longer storage.
- Usage:
- Use the Tex Mex paste as a marinade for meats, a base for sauces and soups, or as a seasoning for tacos, enchiladas, or any Tex Mex-inspired dishes. Dilute with a bit of broth or water if using as a sauce base.