South of My Border Mexican Blend

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$7.99
This is a savory, smoky and mildly spicy Mexican blend guaranteed to kick the "huevos" out of any Latin inspired dish. Use this bit@hin’ blend to create amazing, gourmet fajitas, tacos, dips, chili, and rice dishes that need some extra Mexican flair!

South of My Border Mexican Blend

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Chicken Enchiladas with a Tomatillo, Herb Sauce
Chili Citrus Sherry Short Ribs
Mexican Rice and Refried Bean Cakes
Mexican Sour Cream
Mexican Layer Dip
Spanish Fish Stew
Zesty Mexican Salad Dressing
Chili Lime Corn and Rice
Refried Beans and Rice
 

Other Recipes for this Spice Blend (Scroll down to see them):

Mexican Pork Stew
Mexican Meatloaf Topped with Cheddar and Monterey Jack Cheese

 

Chicken Enchiladas with a Tomatillo, Herb Sauce

Vegetable Oil
½ Onion diced
4 cloves Garlic chopped
Salt
Ground Black Pepper
6 Roma Tomatoes quartered
4-5 Tomatillos quartered
½ Poblano Pepper diced
4 slivers of Habanero Pepper
Juice of ½ Lime
½ cup of fresh Parsley and Cilantro chopped
2-3 Tbsp of South of My Border Mexican Blend
Optional fresh herbs (I grow them in the garden so I used them- Sage, Dill, Taragon, Chives)
2 Breasts of Chicken diced
1 can of Refried Beans
Shredded Cheddar and Monterey Jack Cheese
Large Tortillas (I like corn better, but they tend to fall apart easier when baked)
Avocado
Sour Cream

For the Sauce: You should prepare this first because it should simmer for at least two hours.
In a coverable pot, sauté garlic and onion in vegetable oil with a pinch of salt and pepper for approximately 1 minute. Add tomatoes and tomatillos and cover pot for approximately 5 minutes to allow the tomatoes and tomatillos to become soft. Start “squishing” the tomatoes to release the juice and fibers. Add poblano and habanero peppers, lime juice, parsley, cilantro, South of My Border Mexican Blend, herbs and stir. Cover, set heat to medium low and let simmer for 2 hours occasionally stirring. Let cool to room temperature.

For the filling.
Sprinkle chicken with South of My Border Mexican Blend and let marinate for at least 20 minutes. Sauté chicken breasts in vegetable for about 5 minutes. Then set aside to cool.

Open can of refried beans and place in a bowl. Add about a cup of the tomato/tomatillo sauce and the chicken and about a ½ cup of the shredded cheese and mix thoroughly.

To Create the Enchiladas: Preheat oven to 350 degrees. Lay the tortillas (you should probably double up to prevent saturation when baking) out and put about a cup of the filling on one end (after your first, you can estimate the exact amount of filling needed- it may be more or less than the cup, depending on the size of your tortillas). Roll the tortillas up and then fold the edges underneath. Place the tortillas in a greased casserole dish side by side. When the filling is all used up, pour the cooled tomato/tomatillo sauce on top of the tortillas. Top with a generous helping of the shredded cheese, ground black pepper, sprinkle of garlic powder, parsley and Cilantro. Cover the dish with tinfoil and bake for about 25 minutes. Then uncover and cook for another 10 minutes until cheese becomes golden brown.

For Avacodo Sour Cream topping: While enchiladas are cooking, take the avocado from the skin and place in a bowl with 2 Tbsp of sour cream, juice of half a lime, tsp of South of My Border Mexican Blend. Mix thoroughly.

Top Enchiladas with Avocado sour cream before serving.

Chili Citrus Sherry Short Ribs
Olive Oil
2 cups of Sherry Wine
Juice of one Clementine (or tangerine or orange if you don’t have a clementine)
Juice of ½ a Lime
1-2 Tbsp of South Of My Border Mexican Blend
1 clove Garlic diced
4-6 Short Ribs
Bay Leaf

In a bowl, mix the sherry, Tbsp olive oil, juice of clementine and lime, South of My Border Mexican Blend and marinate for at least 2 hours.

In a deep, coverable frying pan, sauté diced garlic clove in olive oil and then brown the ribs for about 2-3 minutes per side. Add marinade and bay leaf and cover. Bring to a boil, and then turn heat to low-medium low.

Simmer for at least 2 hours, but 3-4 hours is best. Halfway through, taste braising liquid to adjust salt content if needed. Finish on the BBQ if you desire.

Mexican Rice and Refried Bean Cakes
Can of Refried Beans
2 Tbsp of the South of My Border Mexican Blend
2 Corn Tortillas
3 Tbsp of Corn Meal
2 Tbsp of Vinegar or juice of ½ Lime
1 Roma Tomato chopped
1 cup of cooked Rice
1 cup of Frozen Corn
3 Green Onions chopped

Preheat oven to 350 degrees. In a blender combine the refried beans, South of My Border Mexican Blend, corn tortillas, corn meal, vinegar or lime juice, tomato and blend until smooth. In a bowl, combine the bean mix, rice, corn and green onions and mix thoroughly.

On a greased baking sheet, scoop out the rice/bean mixture and form round cakes. Bake for approximately 25 minutes, then flip and bake for another 15 minutes. Let the cakes cool and set for at least 20 minutes. I actually prefer to refrigerate them for a few hours and then heat them up.

Serve with Mexican Sour Cream

Mexican Sour Cream
3 Tbsp of light sour cream
1 tsp of the South of My Border Mexican Spice Blend
½ tsp of Vinegar

Combine all ingredients and mix thoroughly. Cover and refrigerate for at least an hour.

Mexican Layer Dip
3 Tbsp South Of My Border Mexican Blend
12 oz. of Sour Cream
Can of Refried Beans
2 Avocados
Juice of 1 Lime
1 Garlic Clove minced
½ Onion diced
1 Tomato diced
2 Green Onions sliced
Shredded Cheddar Cheese
At least an hour before, but preferably the day before, prepare Mexican sour cream by combining 2 Tbsp of South of My Border Mexican Blend with sour cream. Cover and refrigerate until ready to use.

Place Beans in a pot and gently heat until they are pliable and fluid. Cover and let cool.

Right before assembly, prepare Avocado dip by seeding and removing avocado from peel and placing in a bowl. Add ½ lime juice, garlic, onion, 2 Tbsp sour cream, ½ dice tomato, 1 Tbsp of South of My Border Mexican Blend. And mash thoroughly. Cover, set aside in refrigerator.

In a 9x9 tray, spread the refried beans on the bottom. Spread Avocado dip on top of that, and then Mexican sour cream on top. Sprinkle the rest of the tomatoes, green onions and shredded cheese on top. Cover and refrigerate until ready to serve. (should serve within an hour of making so avocados don’t brown)

Spanish Fish Stew
Olive Oil
1 cup Celery chopped
2 Green Onions chopped
1 Tomato chopped
3 tsp of South of My Border Mexican Blend
1 cup Chicken Broth
1 cup Tomato Juice
1 cup White Wine
2 cups Water
Juice of ½ Lime
3 sprigs of Dill chopped
2 Bay Leaves
Pinch of Saffron
8 oz. of Pollack or other white, meaty fish
Handful of Rice
Salt
Pepper

In a large, coverable pot, sauté the celery, onions and tomato in olive oil with 1 Tbsp of the South of My border Mexican Blend for about 2 to 3 minutes. Add chicken broth, tomato juice, white wine, dill, bay leaves, 2 additional tablespoons of South Of My Border Mexican Blend, and saffron and mix thoroughly. Bring to a boil and then lower heat, cover and let simmer for about 20 minutes. Add the Pollack and and rice, cover and simmer for another 20-25 minutes. Salt and pepper to taste.

Zesty Mexican Salad Dressing
½ cup Mayo ½ cup Ketchup ¼ cup Red Wine Vinegar 1-2 Tbsp South of My Border Mexican Blend Place all ingredients in a bowl and mix thoroughly. Refrigerate for an hour before serving.

Chili Lime Corn and Rice
1 cup Rice of your choice
Vegetable Oil
2 cloves Garlic chopped
¼ Onion diced
Juice of 1 Lime
2 Tbsp of South of My Border Mexican Blend
1 cup of Corn kernels
2-4 sprigs of Cilantro chopped
Prepare rice as directed 3 hours before hand and refrigerate.

In a semi-deep frying pan, sauté garlic and onion in vegetable oil with a dash of salt and pepper until onions become translucent. Add cooled rice, lime juice, South of My Border Mexican Blend and stir. Lower heat to medium low and stir occasionally for about 5-7 minutes. Add corn, cilantro and let cook for another three minutes or so. Salt and pepper to taste. Fluff, and serve.

Refried Beans and Rice
½ Onion diced
1 clove Garlic diced
1 can Refried Beans
1 cup of Rice
2 cups Water
1 Tbsp South of My Border Mexican Blend
½ cup frozen Corn
½ cup freshly grated Parmesan cheese
In a deep sauce pan, sauté onions and garlic in olive oil for about a minute. Add rice. Sautee for another minute or two. Add water, South of My Border Mexican Blend, cover and bring to a boil. Then lower heat to a simmer and let rice absorb water for about 20 minutes. Add can of Refried beans, corn, and stir thoroughly. Cover and let stand for about 3 minutes. Add parmesan cheese and stir thoroughly and let melt for about 2 minutes.

Serve.

Mexican Pork StewMexican Pork Stew

½ cup each Pineapple and Orange Juice

Juice of 1 Lime

2-3 tbsp South of My Border Mexican Blend

½ Onion chopped           

3 cloves Garlic sliced

2-3 Country Style Pork Ribs

2 medium Potatoes cut into bite-sized chunks

½ Poblano Pepper diced

3 Roma Tomatoes diced

½ can Tomato Paste

½ cup White Wine

1 Corn Tortilla

1 cup Corn

Fresh Cilantro

Marinate Pork in ½ cup of Orange Juice, ½ Cup of Pineapple Juice,  Juice of one Lime, and 1 tbsp of South of My Border Mexican Blend for at least 2 hours, overnight if you can.

In a coverable pot, sauté onions and garlic in about two Tbsp of olive oil for about a minute until onions become translucent.  Add pork ribs and brown on all sides. Make sure to save the marinade as you will be using that in the stew.  After pork is browned, remove it from the pot and set aside.  Add potatoes, poblano pepper and tomatoes with a Tbsp of South of My Border Mexican Blend and sauté for about two-three minutes until potatoes start to brown.  Add the remaining marinade, ½ can of tomato paste, white wine and an additional ½ -1 tbsp of South of My Border Mexican Blend. Stir and bring to a slow boil.  Lower heat to medium low, cover and let simmer for about 1 and a half hours.  After an hour and a half, shred the pork ribs with a fork, and remove any bones. Add corn, and the tortilla and cover so that tortilla becomes soggy (about another minute or so.  Then stir so tortilla breaks up and thickens the sauce.  Cover and let simmer for another 20 minutes or so. About 3 minutes before serving, chop up some fresh cilantro and add to pot.

Serve with a dollop of sour cream and a sprinkling of cheddar and Monterey Jack cheeses.

 

Mexican Meatloaf Topped with Cheddar and Monterey Jack Cheese Mexican Meatloaf

For Sauce:

1 Can of tomato sauce

Juice of ½ Lime

 2 Tbsp Pinapple Juice

2 tbsp  Orange Juice

1 tbsp of South of My Border Mexican Blend

For Meatloaf:

½ lb Ground Pork

1 lb  GroundBeef

2 Corn Tortillas crumbled fine

1 Egg

2 tbsp South of My Border Mexican Blend

¼ Poblano Pepper diced

½  Onion diced
½ cup Carrot diced

½ cup Corn

¼ cup Ricotta Cheese

¼ cup of Shredded Cheddar and Monterey Jack Cheese

Additional Shredded Cheese for top

Cilantro

Prepare sauce first by combining all ingredients in a small pot and stir.  Bring to a simmer and let simmer for about 10-15 minutes.

While sauce cooks, preheat oven to $350.  Add all of the meatloaf ingredients in a large bowl and mix thoroughly. Place in a greased 9X5 baking pan. Ladle out some of the sauce and spread it over the top.  Place in oven and let cook uncovered for a half hour.  Take out of oven, spread more sauce on top, sprinkle with shredded cheddar and Monterey Jack cheese and some fresh chopped cilantro and place back in oven for about 15-20 minutes until cheese is melted and browns slightly.