Mexican food has always been a favourite in our household. It doesn’t matter if it’s just nachos and salsa for lunch or the whole feast of re-fried beans, guacamole, salad and seasoned ground meat. We used to purchase pre-packaged Mexican seasoning from the grocery store until we discovered Celiac and significant gluten intolerances in our family. Needing to avoid any contaminations, we used very little prepared spices and sauces during the first few years. One of the first decisions we made was to enjoy whole, fresh fruits, vegetables, nuts, seeds, and meats that were naturally gluten free rather than attempting to replicate our favourite ‘old’ diet with new gluten-free imitations. We quickly found that we were healthier, lost excess weight and had more energy. As we adjusted to the new flavours of food and a cleaner, simpler menu, we started to experiment with seasoning mixes.
Mexican Seasoning was fist on the list. The result has been most satisfying!
Gluten Free Mexican Seasoning
1 tsp. Cornstarch, Non-GMO
2 tsp. Chilli Powder
1 1/2 tsp. Himalayan Sea Salt
2 tsp. Garlic Powder (optional)
1 tsp. Cumin, ground
1 tsp. Paprika or Cayenne Powder
2 tsp. Onions, dried
Combine the above ingredients in a jar and mix well. I usually repeat the recipe until my jar is nearly full so that I have extra on hand.
Add to fried, ground meat or re-fried beans to taste.
This recipe can be used in any recipe you would normally use a Mexican Seasoning.
Hasta Luego mi amigo!