Mexican
We created our Mexican Spice Blend for everyone who loves Mexican foods! I say everyone, because so many people who love the Mexican flavors, but cannot tolerate hot and spicy foods miss out on so much!
I have always loved the Mexican foods, but in truth, I am a sissy pants. I am one who cannot tolerate the heat at all. So, it was imperative to me to have all the Mexican flavors but not the heat of a lot of Mexican foods. So, I went back to things I learned from my good friend Martha who I lived next door to years ago in Oakley, CA. She was from El Paso, Tx and is Mexican – she taught me a LOT about traditional Mexican cooking. I combined what I learned from Martha with things I have picked up over the years and put together this spice blend.
It is spicy, but not hot. It really does have traditional Mexican flavors without using a lot of salt. In fact, the sodium content is so low per serving that it counts as zero! So, now you can make great tasting Mexican foods that are far healthier than buying them from the store! Honestly! Have you ever looked at how much sodium is in ONE packet of dry Taco Seasoning Mix? Check it out. Then come back and get HogWild Spices Mexican Blend! You won’t be sorry! (AND, you will never buy Taco Seasoning Mix in a packet again!)
Here are some of the things we’ve used the spices on (or in):
- Sprinkled on fresh tomatoes
- Sauteed or grilled on pork chops or chicken
- Added to green beans
- Added to fresh corn
- Sauteed on summer squash
- Sauteed on butternut squash
- Sauteed on sweet bell peppers
- Grilled on steaks
- Grilled on hamburgers
- Grilled on Ostrich burgers (Honest! It was pretty good, too!)
- Cheese quesadillas
Now for the recipes!
HogWild Salsa
3 Tomatoes, diced 1 Onion, diced 2 Cloves garlic, diced small 1 Small can diced green chilies 1 Tablespoon HogWild Spices Mexican Spice Blend (or to taste) Juice from 1/2 Lime Combine all ingredients Taste Add Mexican Spice Blend if necessary Cover and refrigerate for at least 30 minutes to allow flavors to blend fully
read moreHogWild Mexican Meatloaf
One night, just as I was drifting off to sleep; this recipe jumped into my head. Who knows why my mind works like it does? I hope you enjoy it! 1 Red bell pepper, diced small 1 Small onion, diced small 2 Large cloves garlic, minced fine 1/2 Cup milk 1/2 Cup plain bread crumbs 1 Egg, beaten 2 Tablespoons HogWild Spiced Mexican Spice Blend 1/2 Cup grated cheese (I use Mexican Blend which is a mix of 4 different cheeses.) 1-1/2 Pound ground beef HogWild Style Salsa Additional grated cheese HogWild Style Mexican Sour Cream Dip Combine first...
read moreHogWild Tamale Pie
1 Pound ground beef 1 Small onion, diced 2 Cloves garlic, chopped 1 Tablespoon HogWild Spices Mexican Blend 1/2 Can tomato paste 1 Cup Water 1 Cup frozen corn, or 1 can corn, drained 1 Can olives, sliced 1+ Tablespoons HogWild Spices Mexican Blend Brown ground beef together with onion, garlic and 1 tablespoon of the Mexican spice Drain well Add tomato paste, water, corn, olives and the rest of the Mexican Spice Blend. (I used 2 tablespoons; you can use what you like; start small, add to taste) Bring to a boil, reduce heat and simmer for 20...
read moreHogWild Amazing Burritos
1 pound ground beef 1 medium onion, chopped 2 cloves garlic, minced 1 tablespoon HogWild Spices Mexican Spice Blend One 16 oz can diced tomatoes – WITH JUICE One 6 oz can tomato paste One 16 oz can corn, drained One 16 oz can black beans, drained & rinsed One small can sliced olives, drained 2 tablespoons HogWild Spices Mexican Spice Blend Burrito sized flour tortillas, warmed In a large skillet, brown ground beef with onion, garlic and 1 tablespoon HogWild Spices Mexican Spice Blend until hamburger is no longer pink. Drain...
read moreHogWild Quick and Fabulous Chili
This is a chili recipe that I created many years ago. In fact the seasonings that I used in this chili were part of how I actually created the Mexican Spice Blend in the first place. So, it was very easy to adapt this recipe for our new spice blend. It only takes about 10 minutes to prepare, and 30 minutes to simmer. Of course you could simmer longer, the longer the better Also, you can also make this a vegetarian chili simply by omitting the meat. I have made it this way and it is still very very good! 1 pound ground beef (or...
read moreHogWild Mexican Spaghetti
Now, this recipe was created by our daughter, Kimberly. One night, she decided to make spaghetti using our Mexican Spice Blend. She did the whole creation by herself and it turned out really excellent. We hope you enjoy it as well as we did! 1 pound ground beef 1 tablespoon HogWild Spices Mexican Spice Blend One 28 ounce can diced tomatoes One 6 ounce can tomato paste 1 to 2 tablespoons HogWild Spices Mexican Spice Blend ½ cup sweet white wine (we used Horton Vineyards Eclipse) One 16 oz. package Spaghetti, cooked to package...
read moreHogWild Breakfast Burrito
4 large eggs 2 teaspoons HogWild Spices Mexican Spice Blend Shredded mild cheddar cheese Shredded Monterey jack cheese 1 teaspoon Mexican Spice Blend 2 large flour tortillas – warmed - Optional Chopped green onions Sliced bell peppers (any kind) HogWild Mexican Style Sour Cream Salsa In a small skillet over medium heat, add a tablespoon olive oil. Once oil is heated, add any vegetables you choose to include in your burrito. Add 1 to 2 teaspoons HogWild Spices Mexican Blend and saute until vegetables are...
read moreHogWild Mexican Omelet
Three (3) eggs, beaten 1 tablespoon butter or margarine 1/3 yellow onion, thinly sliced 1/3 yellow or red pepper thinly sliced ½ cup Cheddar (or preferred cheese) HogWild Spices Mexican Spice Blend HogWild Mexican Style Sour Cream Dip In a small skillet, heat margarine or butter. Add onion and pepper slices and toss to coat. Sprinkle with 1 to 2 teaspoons HogWild Spices Mexican Spice Blend. Sauté until vegetables are crisp-tender. Remove from skillet to a plate and set aside. Replace skillet to burner. Beat eggs thoroughly, add...
read moreHogWild Mexican Sour Cream Dip
1 tablespoon HogWild Spices Mexican Spice Blend 8 ounces sour cream Blend thoroughly. Cover bowl and refrigerate at least 30 minutes (if you can wait that long!) This sour cream dip is FABULOUS with tortilla chips, crackers, carrot sticks, bell pepper strips, all manner of Mexican food, everything your imagination can come up...
read moreHogWild Chicken and Cheese Quesadilla
CHICKEN AND CHEESE QUESADILLAS 4 Boneless, skinless chicken breasts, sliced into strips about ¼” to ½” wide 2 tablespoons olive oil 2 cups shredded mozzarella cheese 2 cups shredded cheddar cheese 8 large flour tortillas HogWild Spices Mexican Spice Blend In a large skillet, heat olive oil. Place chicken in skillet and turn to coat in oil. Sprinkle pieces of chicken with HogWild Spices Mexican Spice Blend and sauté until chicken slices are cooked thoroughly. (NOTE: The more HogWild Spices Mexican Spice Blend that you use,...
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