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skinnymixer's Mexican Spice Mix

skinnymixer's Mexican Spice Mix

Author: Skinnymixers
Recipe type: Spices
Cuisine: Mexican


  • 1 tsp dried chilli flakes (more or less to taste)
  • 1 tsp peppercorns
  • 1/2 tbsp dried onion powder
  • 1/2 tbsp dried garlic powder
  • 1/2 tbsp rock salt
  • 1 tbsp dried oregano flakes
  • 1 tbsp dried mild paprika
  • 1 tbsp dried marjoram
  • 1 tbsp dried ground cumin
  • 1 tbsp dried ground coriander


  • Add all ingredients to mixer bowl.
  • Mill for 30 sec/speed 9/MC on.


Makes a small jar.
Use 2 tablespoons per 500 g or 17.6 oz meat.
You can increase the chilli flake component for more heat, but I prefer to leave it more mild so I can add extra chilli to dishes as required 🙂
Low Fodmap: Omit garlic powder and onion powder. Reduce salt to 1 1/2 tsp.
Bellini Users
Use your sharp blade for this recipe.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
skinnymixer's Mexican Spice Mix
Amount Per Serving (1 g)
Calories 25 Calories from Fat 6
% Daily Value*
Fat 0.7g1%
Saturated Fat 0.1g1%
Sodium 631mg27%
Carbohydrates 2.7g1%
Sugar 1.3g1%
Protein 1.1g2%
* Percent Daily Values are based on a 2000 calorie diet.


Comments from Michael

I am not certain but am pretty sure this is almost as ‘staple’ an ingredient as Thermostock. If this is the case then you need this at hand always.