🇲🇽 Mexican Store
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Shopping List
Chili Powder — just mix, no heat needed
Measure & combine in one bowl
Prep
⏱️
Do the pickled onions first — the moment you get home. They need at least 30 min, but the longer they sit the better. Everything else can wait.
⚡ Do immediately — needs time
Vegetables
Cans & wet ingredients
Finishing ingredients
Cook
Brown the beef
Build the base
Add everything
Simmer
Finish
Serve
Tortillas
Toppings setup
Serve
Notes
🌡️ Heat Level & the three sources
This recipe has three stacked heat sources, each contributing differently:
- Jalapeños (fresh, bright) — added in the aromatics step, cook into the base
- Chipotle in adobo (smoky, deep) — added to the main pot
- Chile de Arbol Molido (dry, lingering) — in the chili powder blend
All three are dialed down for mild-spicy. Sour cream neutralises most of the heat.
- Milder: 2 chipotle peppers + 1 tbsp15 mL adobo, omit arbol from powder.
- Hotter: Increase Chile de Arbol to 1–2 tsp5–10 mL, or use a 4th jalapeño with seeds.
🥩 About the beef
80/20 ground beef renders significant fat during browning — leave a few tablespoons in the pot to cook the onions. Drain the rest if the pot looks greasy.
🌶️ About the simplified chili powder
No guajillo — replaced with extra ancho molido. Slightly earthier and darker than the original but still excellent.
🌿 Mexican Oregano vs. Regular
Mexican oregano is citrus-bright and floral. Substitute with ~5 tsp25 mL marjoram or regular oregano if unavailable.