Mexican Spice Blend

I first came upon this while trying to recreate food from Chipotle. I'm not normally into fast food type restaurants but theirs has vegetables and beans and stuff that tastes like actual food. However, I now live kind of far away from one and don't always want to make the trip there.

I usually put this on chicken for taco seasoning/Mexican style meals but have also used it on pork, ground beef, ground turkey, and even sauteed summer squash for vegetarians/vegans. I bet it would taste good on sweet potatoes too.

Notes:

• I have a huge stash of Korean red pepper flakes and that's usually what I use here because the standard red pepper flakes in the US are too spicy for me in this large an amount.
• I have used both chili powder that is meant for use in the soup (such as Mexene) and one that is just a straight roasted and ground pepper like ancho chile powder. Both are good.
• Sometimes I use kosher salt to make it a little less salty. You could also omit the salt.
• If using as a dry rub, the flavors are stronger if you let it stand for a couple of hours after rubbing it on the food of choice.

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RECIPE:

Mexican Spice Blend
Makes about 1/3 cup (40 g)

1 1/2 tbsp ground cumin
1 tbsp chili powder
1 tbsp mild chili flakes
2 tsp Mexican oregano
2 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp ground black pepper

Stir together all ingredients in a bowl or shake together in a glass jar with a lid.