Cooking with Tajin: 3AJ Culture Saturday
This spicy, citrusy Mexican seasoning works well with many dishes
I’ve been trying out different chili/lime seasonings, but have settled on the Tajin Clásico low sodium version (blue cap), which is available in a 5 oz. bottle on Amazon.
Tajín is made from dried granulated chiles (chiles de árbol, guajillo & pasilla), sea salt, citric acid and dehydrated limes. Pronounced tuh-HEEN, this Mexican staple is growing in popularity in the US since it was introduced in 1993. The uses include fried dishes, guacamole, soups, grilled vegetables & corn, fruit, especially mango, pickling liquids and even the rims of cocktail glasses. It’s versatility makes it a great seasoning for even non-Mexican dishes.
Last night I roasted some leftover rotisserie chicken with spinach and mashed potatoes. It brought a not-too-spicy, citrusy brightness to the dish. When making any kind of egg dish, I’m always reaching for smoked paprika, but the tajin is even more flavorful. As for fruit, I tried it on an apple, but this didn’t quite make a good impression. I’ll have to pick up some mango.
I lived most of my life in the area of Chicago heights. There is a large Hispanic population, so tajin was a staple. I use it on everything from raw watermelon to braised pork. YUM!