Tajin Clasico Mexican Seasoning With Lime 142g

Product Information

I’m using a combination of guajillo, mulato, pasilla and for a just a hint of heat, 2 de arbol. But you can use whatever you like. If you use chipotles, bear in mind your final chilli mix will be smoky too. What is interesting is that Tajín is actually a brand founded in 1985 by the enterprising Horacio Fernandez. His original mix is based on the flavours of his favourite chilli sauce made by grandma that he’d slather all over corn.

These days, the citric acid we buy is made with aculture of Aspergillus niger, sugar and calcium hydroxide (lime). I also add it to dals, curries and stews. Dals always want a tart ingredient, and that’s sometimes tamarind, sometimes tomatoes (or both). So tajínis a perfect addition for a flavour boost.All, I can confirm, are good candidates for the tagine treatment, even parsnips, much as I dislike them – whatever you go for, though, aim for a range of textures and flavours. Some sweetness, in the form of squash or sweet potato, is often welcome, and I’m going to balance that with the slight bitterness and more robust texture of turnips. Both are best in bite-sized pieces, as most recipes recommend; Hart’s 5cm chunks are a bit unwieldy, and take for ever to cook through. I also wouldn’t bother to peel the turnips, unless they’re huge. And there you have it. If you’ve never tried tajín, you absolutely must, whether it’s this homemade version or the shop bought variety! So the company name is also the name of this tart Mexican spice blend. The original is called Tajín Clásico, and is still my favourite. It’s salty, so, so tangy, a touch sweet and just with a hint of spicy.

I’ve given the whole dried chillies as a weight, in the recipe. But to some extent, this is relative. Mulatos, for example are denser in feel, and therefore, slightly heavier on the scale. But it’s not an exact science, so don’t worry too much about it. the chillies I used this time Dehydrated Lime Juice Powder sprinkled over fresh fruit salads and cups – much like chaat masala in South Asia. So you could chop up some mango, pineapple, watermelon, strawberries and sprinkle tajín all over for an amazing fruit salad!For the rest of you who can’t get it anywhere, it’s a simple case of mixing the handful of ingredients together.

Homemade tajín is very, very easy to put together, as long as you can get your hands on the ingredients needed. It is what gives many drinks and sweets (candy) their sour flavour. And that’s exactly the case with tajín. So if you can get citric acid, your tajín will thank you for it. Tajín is practically a national institution in Mexico! It’s a Mexican spice blend of dried red chillies, dehydrated lime juice, citric acid and sea salt. And silicon dioxide to prevent caking.I’m giving a recipe that you can start off with, then adjust to your liking. So you can always make a low-sodium version, if you like. How to use Tajín Clásico Seasoning? I love adding tajínto my fruit smoothies, whatever fruit I happen to have on the day. The tartness and hint of spice takes care of any savoury cravings I have. These “cooked mushrooms doused in fearsomely hot chilli oil and Sichuan pepper” will, promises Nicola Lando, the owner of Sous Chef, banish “food boredom”. Try souschef.co.uk for a jar. Citric acid is a mild acid that is found naturally in citrus juice, hence the name. However, obtaining citric acid from fruit is a fairly expensive exercise.