this post was submitted on 13 Jun 2025
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[QUESTION] What are your favorite spices to use in soups?

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Burrito in a jar with rice and home made tortillas. (infosec.pub)
submitted 4 weeks ago by FauxPseudo@lemmy.world to c/cooking@lemmy.world
17 comments fedilink hide all child comments
 

In 2021 I turned 7.5 pounds of pork roast into canned seasoned pork with the idea that I could heat it, drain off the juice and wrap it in a tortilla. They were tasty. Today I used the last of them. But I wanted to test out making tortillas with a different flour than I normally use so as a backup I made rice. Tortillas have some scratch made chili powder for color and flavor. Rice is turkey stock instead of water. I think I like this better because I get to keep all the juice.

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[–] FauxPseudo@lemmy.world 6 points 4 weeks ago (2 children)

I made a new version of the recipe built for larger batches.

One jar stays sealed, air tight and still fresh while I'm using the other one. And it's easier to make one huge batch than two big batches because I head over to the local tienda to get dried chilies cheaper.

Chili Powder (Bulk).
Servings: 2 quarts
420 grams dried ancho chilies.
210 grams dried gaujillo chilies.
150 grams dried arbol or other hot chilies like Thai bird, chipotle or cayenne
1 1/4 cup whole cumin seeds
1 1/4 garlic powder
1/2 cup plus two tbsp dried oregano
3 tbsp plus 1 tsp paprika

  • Put on some disposable gloves. You will regret not doing this
  • deseed and destem the chilies.
  • cut them into ribbons and then into 1 inch chunks or ribbons.
  • Preheat oven to 250.
  • On a foil lined baking sheet add the chilies and cumin.
  • Bake for 10 minutes and then stir
  • Bake for another 10 minutes
  • Look at the ancho chilies. Find one that still has seeds on it that were stuck to it. There might still be some moisture there. If so repeat 10 minute bake.
  • Divide this with another baking sheet so the mix can reach room temp quickly.
  • Put on a face mask if you have any lung related issues
  • add all ingredients to blender or food processor.
  • blend until you see most of it has turned to dust.
  • sift through a sifter
  • reblend anything left in the sifter
  • repeat last three steps till the size of the bits in the strainer are no bigger than a chili seed.
  • if you get to the point where pieces won't go smaller than a chili seed you have too much moister. Turn the heat back on the pan and toast it again stirring over medium heat. This will dry it out more for round two. Don't let it smoke.
  • stir it up
  • store in air tight container like a mason jar with a rubber seal on the lid.
[–] Madzielle@lemmy.dbzer0.com 3 points 4 weeks ago (1 children)

This is a gorgeous photo, wow what a great meal! I love that you made your own chili powder, like damn, get it!

[–] FauxPseudo@lemmy.world 4 points 4 weeks ago

If you're doing it in bulk it is so much cheaper than buying it. It's salt free. It's not been hanging out on the shelf or in the warehouse for 6 months. You can even adjust the heat if you want by adding more spicy peppers.

[–] PlantJam@lemmy.world 2 points 4 weeks ago (2 children)

This is perfect, thank you so much!

[–] FauxPseudo@lemmy.world 5 points 4 weeks ago

Do not try to blend before it reaches room temperature. It needs to be completely cool so that it is crunchy enough to blend. If it's still hot it will be too flexible.

[–] FauxPseudo@lemmy.world 4 points 4 weeks ago

And you may want the taco seasoning recipe.

Taco seasoning, bulk
Batch size: 1 cup.
Usage: 3 tbsp per pound of ground beef.
1/2 cup salt free chili powder.
2 teaspoon garlic powder.
2 teaspoon onion powder.
2 teaspoon crushed red pepper flakes.
2 teaspoon dried oregano.
4 teaspoon paprika or 2 tsp cayenne for spicy
1/4 cup ground cumin.
2 1/2 tablespoon sea salt. 2 1/2 tablespoon fresh ground black pepper.

  • Add it all to a jar.
  • Shake it all up.