Enchilada Seasoning

One of our milder seasoning blends, our Enchilada Seasoning delivers tremendous flavor and entertaining heat. Sweet, mild paprika is the base for this seasoning, a gentle, welcoming backdrop for the earthy depth of cumin and the pungency of onion and garlic. Citrusy coriander and the complex mint-and-pepper verdancy of Mexican oregano elevate this blend, while ground chiles add a bit of raisiny fruit and playful heat. We blend our Enchilada Seasoning in small batches in-house, to better control quality and freshness in our products.

Enchiladas have a long history. The Aztecs originally called them chillapitzalli, a compound word from the Nahuatl language that means “chile flute”. They began as fish, eggs, or game, wrapped in tortillas, dipped in either a chile sauce or powder. The Mayans, who were established in Mexico circa 2000 BCE, were already making an enchilada-like dish that involved tortillas, filling, and spicy seasoning, but the Aztecs brought it into its current incarnation. Conquistador Bernal Diaz de Castillo first wrote about enchiladas in 1519, when he encountered them at a feast, “…cooked with eggs and other nourishing ingredients.” Only a few years later enchiladas evolved again, reflecting the influences of the Spanish forces who brought new ingredients with them, including pigs and cows, which translated into pork, beef, and cheese stuffings.

Tips From Our Kitchen

Use this blend to make your own enchilada sauce by blending with tomato sauce and broth, which is added to a roux for thickening. Add directly to shrimp, chicken, or beef for a tasty sauté. Rub over pork butt and roast for pulled pork enchiladas. Mix with ground turkey for amazing turkey burgers. We recommend using about 1 tablespoon of seasoning per pound of meat. Sprinkle Enchilada Seasoning over scrambled eggs or mix into rice. Make a Tex-Mex pasta salad with black beans and corn tossed in enchilada seasoning. Toss over skewered onions and grill. Use this seasoning for a new twist on roasted peppers in the dish peperonata, or use as a base for the beef stew ropa vieja or for either chicken or vegetarian tortilla soup.

Blended from paprika, onion, garlic, Serrano, cumin, sea salt, demerara sugar, Ancho, Pasilla, coriander and oregano.

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