Casa Cordova Spicy Meat Mix

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  • 15 g Dried Sage
  • 300 g Tellicherry (black) Peppercorns
  • 25 g Dried Thyme
  • 600 g Kosher Salt
  • 200 g Dried Epazote, Mexican Oregano, or other Oregano
  • 225 g Paprika (preferrably Smoked)
  • 225 g Ground Chipotle Powder


  • Gather your spices and herbs
  • You’ll need a good spice grinder. I use the KitchenAid BCG111OB Blade Coffee Grinder, but you can use any grinder you prefer.
  • Put the black peppercorns in your grinder and create a fine grind. I do this by pulsing it 5 times (about a second for each pulse), shaking the grounds up and then pulsing it 5 more times, shake the grounds and then 5 more pulses. Place the ground pepper in your storage container.
  • If you have rubbed sage instead of ground sage, then do the same thing as above with the sage. Add the sage to your storage container.
  • Put the black Cumin seeds in your grinder and create a fine grind using the same method as above. Place the ground cumin in your storage container.
  • Add the remaining ingredients to the container and either whisk it up to combine or put a top on it and shake, shake, shake.
  • Shake well before using. I usually use about 1 1/2 Tbsp per pound of meat. Add it directly ti the meat before browning.