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Tex Mex Paste

A quick and flavorful copycat recipe for the beloved Hello Fresh Tex Mex paste, perfect for tacos, burritos, and marinades.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 10 servings
Course: Condiment
Cuisine: Tex-Mex
Calories: 50
Ingredients Method Notes

Ingredients
  

For the Paste Base
  • 1 tablespoon olive oil Can substitute with any preferred oil.
  • 1/2 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
  • 1/2 teaspoon coriander
  • 1/2 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 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons honey Maple syrup can be used for a vegan option.
  • 1 tablespoon cocoa powder
  • Salt, to taste

Method
 

Preparation
  1. 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.
  2. Stir in the minced garlic and spices, sautéing for another 30 seconds to bring out their flavors.
Cooking
  1. Add the tomato paste to the pan, cooking for 2 more minutes. Scrape the bottom of the pan continuously to prevent burning.
  2. 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.
  3. Lower the heat to medium-low and let the mixture simmer for 10 minutes.
Blending and Storing
  1. Remove the pot from heat and let cool for 5 minutes.
  2. Use an immersion blender to blend the mixture until smooth. If using a regular blender, transfer the mixture in small batches.
  3. 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.