Ingredients
Scale
- 4 tablespoons Ancho chile powder
- 2 tablespoons Guajillo chile powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 teaspoon Mexican oregano
- 1 teaspoon onion powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- Step 1: Gather all measured dry ingredients, including the various chile powders, ground cumin, oregano, garlic powder, onion powder, cinnamon, and cloves.
- Step 2: Place all of the measured spices into a medium-sized mixing bowl, ensuring the powders are not spilled during transfer.
- Step 3: Use a small whisk or spoon to thoroughly blend the ingredients together until the mixture is uniform in color and texture, making sure to break up any clumps of chile powder or oregano.
- Step 4: Alternatively, transfer the mixture into a clean spice grinder or blender and pulse for 10-15 seconds to achieve a finely ground, homogeneous seasoning blend.
- Step 5: Transfer the finished Birria Seasoning to an airtight spice jar or container and store in a cool, dark pantry away from direct heat or sunlight for up to 6 months.
Notes
- For maximum potency, keep the seasoning tightly sealed in an opaque jar away from the stove, as heat and light are the primary enemies of spice flavor.
- If the blend has been stored for several months, lightly toast a small amount in a dry pan for 30 seconds before useāthis helps "wake up" the essential oils and intensify the flavor profile.
- While perfect for traditional slow-cooked birria de chivo or res, this deep, earthy blend also works beautifully as a dry rub for grilling flank steak or seasoning ground meat for street tacos.
- For the smoothest consistency, use Step 4 to pulse the mixture; grinding the leafy Mexican oregano along with the cinnamon and cloves ensures a uniform seasoning that integrates perfectly into your cooking liquid.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American