Description
Concentrated pockets of authentic Mexican spices that transform ordinary ingredients into flavorful birria dishes. These seasoning bombs save preparation time and ensure consistency across multiple cooking sessions.
Ingredients
Scale
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 3 dried chile de árbol (adjust according to your heat preference)
- 1 tablespoon cumin seeds (or 2 teaspoons ground cumin)
- 1 tablespoon coriander seeds (or 2 teaspoons ground coriander)
- 1 tablespoon black peppercorns (or 2 teaspoons ground black pepper)
- 1 teaspoon dried Mexican oregano
- 5 whole cloves (or ½ teaspoon ground cloves)
- 1 cinnamon stick, broken into pieces (or 1 teaspoon ground cinnamon)
- 3 bay leaves, crumbled
- 4 garlic cloves, minced
- 1 tablespoon apple cider vinegar
- 2 tablespoons olive oil
- 1 teaspoon brown sugar
- 1 teaspoon salt (adjust to taste)
Instructions
- Heat a dry skillet over medium heat and toast the guajillo, ancho, and chile de árbol for 1-2 minutes per side until fragrant and slightly pliable, being careful not to burn them.
- In the same skillet, add the cumin seeds, coriander seeds, black peppercorns, cloves, and cinnamon stick pieces. Toast for 1-2 minutes until fragrant, shaking the pan frequently.
- Place the toasted chilies in a bowl and cover with hot water. Let soak for 20-30 minutes until soft. Reserve ¼ cup of the soaking liquid.
- Transfer the toasted whole spices to a spice grinder or mortar and pestle. Grind into a fine powder.
- Drain the soaked chilies and add them to a blender along with garlic, oregano, bay leaves, apple cider vinegar, and the reserved soaking liquid. Blend until completely smooth.
- In a mixing bowl, combine the ground spices and chili paste. Add olive oil, brown sugar, and salt. Mix thoroughly until well incorporated into a thick paste.
- Line a baking sheet with parchment paper. Using a tablespoon measure, form small, compact balls about 1-inch in diameter and place them on the baking sheet.
- Place the baking sheet in the freezer for 2 hours until the bombs are completely solid.
Notes
- You can replace guajillo chilies with New Mexico chilies for a milder heat profile.
- If dried ancho chilies aren’t available, dried poblanos make an excellent substitute.
- One bomb is sufficient to season about 2 pounds of meat.
- For lower heat versions, remove the chile de árbol completely and use only one guajillo chile.
- For partial use, grate the frozen bomb with a microplane and return the remainder to the freezer.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Seasoning
- Method: Freezing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 1g
- Sodium: 80mg
- Fat: 2.5g
- Saturated Fat: 0.3g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: birria seasoning, Mexican spice mix, birria bombs, homemade seasoning, birria tacos, seasoning blend