Amá spice mix from Amá: A Modern Tex-Mex Kitchen (page 32) by Josef Centeno and Betty Hallock

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chile shrimp ceviche with watercress and avocado

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rm31knitter on November 16, 2021

    I toasted the peppers in a frying pan on top of the stove. Some of the thinner peppers toasted immediately. You can tell if they are done by either a color change or a softening of the peppers. I ground them using a blender and this worked well. A Hispanic friend suggested not to use the Arbols as they were too hot and used in Asian cooking, but I used them anyway. I haven't tried the chili powder yet but am excited to try it.

  • hirsheys on April 10, 2021

    As per usual, I made a half batch of this recipe , and once I tasted this stuff, I immediately regretted it. SO delicious. It's definitely spicier than I was expecting, but yum!! I stood in my favorite Latin grocery store for a LONG time staring at the chiles looking for Pasilla de Oaxaca, then googling potential substitutes. Anyway, apparently they are pretty hard to find (even in Pilsen, in Chicago), so I just replaced them with a couple extra chipotles because they are supposedly quite smoky. After reading the reviews here, I could tell that 10 minutes at 350 was going to be way too long for the chiles, so I lowered the temp to 325 and took them out after 5 minutes. The unsmoked ones were all ready at that point (softened and starting to get smoky), but I put the smoked ones and the arbols back in for just a little longer. I used this mix on a plain chicken breast in a caesar salad, and it was excellent.

  • bernalgirl on September 01, 2020

    Makes a good-size batch, worth the work of prepping the chiles

  • SheilaS on August 08, 2020

    I've made this a couple of times now and had the same experience as the other posters in that the chiles roasted very quickly. I've been using it a lot and it's earned a spot in my overcrowded spice cabinet!

  • MollyB on August 06, 2020

    What a wonderful chile mix! It's quite a bit of work and requires a lot of chiles, but it is much more complex and interesting than any other chile blend I've made. (I ordered the chiles from spiceinc.com and was very happy with them.) I'm looking forward to trying the recipes that use it! So far I've just used in for the book's chorizo recipe, and I loved it in that. I agree with Frenchfoodie that the oven roasting time is off - I took them out before the 10 minutes when some chiles started smoking. Watch the chiles closely and don't wander off!

  • Frenchfoodie on July 05, 2020

    Tasty with complex heat though the oven roasting took way less than the 10 minutes in the recipe - even after 5 they were a bit more done than I’d have liked.

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