Tex Mex Paste
A quick and flavorful copycat recipe for the beloved Hello Fresh Tex Mex paste, perfect for tacos, burritos, and marinades.
Ingredients
For the Paste Base
- 1 tablespoon olive oil Can substitute with any preferred oil.
- ½ small onion diced fine Shallots or leeks can be used as substitutes.
- 2 cloves garlic, minced
Spices
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 2 teaspoons paprika
- ½ teaspoon coriander
- ½ teaspoon dried oregano
Main Ingredients
- 4 ounces tomato paste Can use crushed tomatoes for a different texture.
- 1-2 canned chipotles in adobo + 1 tablespoon adobo sauce Adjust based on heat preference.
- 1 cup fire-roasted tomatoes, drained Fresh tomatoes can be used if roasted.
- 1 ½ tablespoons apple cider vinegar
- 1 ½ tablespoons honey Maple syrup can be used for a vegan option.
- 1 tablespoon cocoa powder
- Salt, to taste
Instructions
Preparation
- In a medium-size pot over medium-high heat, add the olive oil and diced onions. Sauté until they become translucent and start to brown, about 3-5 minutes.
- Stir in the minced garlic and spices, sautéing for another 30 seconds to bring out their flavors.
Cooking
- Add the tomato paste to the pan, cooking for 2 more minutes. Scrape the bottom of the pan continuously to prevent burning.
- Stir in the rest of the ingredients: canned chipotles, fire-roasted tomatoes, apple cider vinegar, honey, cocoa powder, and a pinch of salt. Mix everything until well combined.
- Lower the heat to medium-low and let the mixture simmer for 10 minutes.
Blending and Storing
- Remove the pot from heat and let cool for 5 minutes.
- Use an immersion blender to blend the mixture until smooth. If using a regular blender, transfer the mixture in small batches.
- Pour the blended paste into a container to cool completely. Once cooled, store in the fridge or freezer for later use.
Notes
Ensure your pan is hot enough before adding oil for a nice sauté. Aim for a smooth consistency when blending; add water if too thick. Avoid stirring too vigorously when sautéing onions.
